This salad was inspired by the appearance of Turkish green plums (erik) at the nearby Italian grocery store. The plums are small and slightly tart, and the sign at the market recommended them to be served chilled with a bit of salt for sprinkling.
avocado – 1
basil – handful
Turkish green plums – handful
green olives (Lucques, Castelvetrano, those giant ones with pimentos)
olive oil
salt & pepper
Cut up the avocado and green plums. Toss with a fresh, peppery olive oil. Add basil and olives. Season to taste. Makes lunch for 1 if served with some crusty bread and a wedge of cheese.
