I was gifted an avocado this week! What a great gift! Avocados aren’t exactly winter food, but when you live somewhere among little Puerto Rico, Dominican Republic, and Columbia {& Ecuador & Honduras & Mexico} like I do, you know that avocados are a year-round staple. This avocado was off a backyard tree that has it’s season in winter! I was not disappointed with it’s texture or flavor at all.
My sweet husband took me to a Dominican restaurant recently and I fell in love with the avocado salad there. With this lovely avocado I knew immediately that I would try to replicate it. Hubby was so delighted when he saw this in our kitchen!
Avocado Salad Recipe makes 4 cups
1 bacon avocado
2 medium tomatoes
1/2 white or red onion
juice from 1 lime
1T olive oil
1/2t salt
Hass avocados are a more common variety and would still work well in this salad, however, I love this bacon avocado (not sure how it got it’s name!) since it is very easy to peel and does not brown quickly like the hass variety. It is also more buttery and smooth when compared to a hass avocado.
Juice the lime and chop vegetables to desired size. Since this isn’t salsa or guacamole, I wanted everything to be chopped rather large.
Whisk together the lime juice and olive oil – it should be about a 3T:1T ratio – and pour over the salad. Sprinkle generously with salt and toss gently to ensure that the whole salad is covered with the dressing. Serve at room temperature or chilled. It’s delicious!
By the way, you’ll know you’ve got good salt coverage when you see little dots of salt sweat on the avocado slices. Yum!
It keeps well covered in the fridge for a couple days. And, I may or may not have just made a grilled cheese sandwich with mashed avocado leftovers inside it. Oh mah goodness!!! So good!
