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.
