Avocado Salad
Servings: 3 people
- 2 ripe avocados diced
- 1 medium cucumber chopped
- 1 pound (450 grams) tomatoes chopped
- ½ red onion finely sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or balsamic vinegar
- 3 tablespoons parsley chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Thinly slice ½ red onion then pinch it with your fingers to separate the layers. Soak it in cold water for ten minutes to soften its flavor.
- To a mixing bowl, add 1 pound tomatoes (diced), 1 medium cucumber, and 2 ripe avocados, the sliced onion, and 3 tablespoons parsley (chopped).
- Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ¼ teaspoon black pepper then toss gently until the salad is coated in the condiments and slightly creamy from the avocado. Taste and adjust for salt before serving.
Nutrition information is an estimate for a serving of avocado salad out of three.
SUBSTITUTIONS
- Red onion: shallots, spring onions, or green onions.
- Seasoning: Italian dressing, mustard dressing, cilantro lime dressing.
