The smell of truffles always reminds me of a really romantic meal I shared with a past boyfriend, and it instantly puts me into a sexy mood. The aroma of a truffle is similar to sexual pheromones found in nature. It’s earthy, warm and inviting — and it exudes sensuality.
I love when October rolls around because that means all my favorite restaurants will usually have fresh truffles waiting to be added across the tops of some of their best dishes. The fresh truffles are only available a few months out of the year, but, luckily for us, truffle oil is always on the shelves.
Truffle oil is the perfect way to stretch out the short season a little longer and is much more cost effective than a pricey fresh truffle mushroom. Usually, truffles are shaved and layered over a pasta or risotto dish. I love this salad because you can still make good on the deal you made with yourself to eat healthy without missing out on one of life’s great little pleasures — truffles! The truffle and avocado combination is unexpected and the edamame adds a great boost of protein. Don’t be scared to toss up this dream team in a bowl and serve it at your next house party.
- 1 avocado, cubed
- 1 cup of pre-shelled edamame beans
- 2 cups of sliced cherry tomatoes
- 1-2 teaspoons of white truffle oil, to taste
- 1/2 teaspoon truffle salt
- 1 tablespoon fresh lemon juice
Toss all ingredients in a mixing bowl and chill.
The avocado will start to brown, so serve sooner than later. If you are bringing this dish to a party, simply bring the avocado with you and cut it up once you are ready to eat.
Bonus Real Girl’s Kitchen tip:
If I had a dollar for every half-full bottle of truffle oil I have tossed out…
When buying truffle oil, buy the small bottle. You can find 2-ounce bottles available at most markets. The oil will lose it potency over time, so plan on buying a fresh bottle each time you prepare a recipe that calls for this yummy oil.