One of the most distinctive things about my garden right now is all of the lovely squash blossoms. As soon as they appear each year, my head starts spinning with ideas for different ways to use them.
One way, which some of my friends on twitter and facebook suggested, is to stuff them with cheese and herbs, dredge them in eggs and flour, and fry them into deliciousness. While I am not at all opposed to this concept, it did not at all appeal to me when I was standing in my garden in 90 degree heat at 9 o’clock this morning.
So I decided to go a lighter route with my first squash blossom meal of the summer, and made these Avocado Salad Stuffed Squash Blossoms.
The avocado salad was really simple: I chopped up one organic avocado and one organic tomato, then added a little chopped cucumber and some minced basil and cilantro from my garden. I mixed in a handful of chopped green onion and a pinch of sea salt, then added a tiny bit of smoked paprika for some heat.