Most years I pick the blossoms and make chive blossom vinegar, but I found I still had plenty in the fridge from last year. Instead I made a summer salad sprinkled with chive blossoms I plucked apart, instead of using my usual sliced red onions. The flowers have a delightful mild oniony flavor that doesn't overpower the delicate avocado.
Even though I'm sitting down to a summer-y lunch wearing a turtleneck and jeans, I'm barefoot and thinking I just might get out my bathing suit today. I saw several children swimming at the pond yesterday, splashing and shrieking with delight - so it can't be so cold after all.
Avocado-Plum Tomato salad with Chive Blossoms
1 large garlic clove, sliced in half
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
freshly ground pepper
1 teaspoon minced fresh oregano (dried is fine if that's all you have)
4 basil leaves, sliced
6 large chive blossoms
1 tablespoon chopped Italian parsley
2 large avocados
2 or 3 large plum tomatoes, cut into large dice
1 tablespoon fresh lemon juice
Use a melon baller to scoop out the avocado ( thus avoiding the few bruised spots I found when I cut mine open) into a small bowl, sprinkle with the lemon juice and set aside.
Rub the serving bowl or dish with the cut sides of the garlic clove. Discard the cloves.
Add the olive oil, red wine vinegar, salt and pepper, and mix well with a fork.
Add the herbs to the dressing - the oregano, basil, parsley. Pluck the petals from three of the chive blossoms and add to the dressing.
Just before serving, add the avocado balls and the diced tomatoes to the dressing and toss very gently. Garnish with a few chive blossoms and serve with crusty bread and butter.