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California avocado and summer fruit salad with salsa negra

Recipe by:Chef Michael Fagnoni
Hawks Restaurant, Granite Bay


  • Salsa negra
    6 tbsp. grapeseed oil
    1/2 tbsp. chile de arbol, stemmed and seeded (substitute: crushed red pepper flakes or cayenne peppers)
    2 guajillo chilies, stemmed and seeded (substitute: ancho pepper or chili pepper)
    5 black garlic cloves, peeled (substitute: roasted garlic)
    5 garlic cloves, peeled and minced
    1 tsp. cider vinegar
    2 tbsp. toasted and chopped pine nuts
    Kosher salt, to taste
  • California avocado and summer fruit salad:
    8 serpentine cucumber slices
    1 red onion, cut in eighths
    8 cherry tomatoes, cut in half
    2 tbsp. extra virgin olive oil
    Kosher salt and black pepper, to taste
    1 avocado, peeled, seeded and cut in fourths
    1 peach, pitted and cut in eighths
    1 nectarine, pitted and cut in eighths
    10 pea shoots


For salsa: Heat grapeseed oil in a pan over medium heat. Add chilies and cook until dark brown. Remove pan from heat and add garlics and vinegar. Let cool and then place mixture in a blender and pulse until a coarse paste forms. Transfer to a bowl. Add pine nuts and adjust seasoning with salt. Set aside.

For salad: Toss cucumbers, onion and tomatoes in a small bowl. Season with olive oil, and salt and pepper to taste. Spread some salsa on a serving plate. Arrange avocado, peach and nectarine slices over salsa and sprinkle tomato mixture around. Garnish with pea shoots.

Serves 2

Califonia Bountiful