Have you been feeling the heat lately? Here in Southern California the temperatures are all over the board. Yesterday I got a sunburn but tomorrow it’s supposed to be in the 60’s and rainy – go figure. The warm temperatures always make me want to cook simply and with fresh ingredients. Produce and fresh veggies abound in the warmer months. Throwing together a simple dinner has never been so easy.
Avocados are delicious with just about anything. This salad has become a favorite side dish for my family. Serve it along side the meat of your choice with rice as another side dish, or serve it with tacos. The flavor combinations blend beautifully. This salad is light, creamy, and refreshing. It’ll tickle your tongue and leave you shouting, “Viva la summer!”
The ingredients in this salad can be reduced or increased to suit your taste and the number of people you are feeding. This recipe recently fed a family of four:
Ingredients:
3 Tomatoes
2-3 avocados
½ Red onion
½-1 tsp kosher salt
1 lime, juiced
To Make:
Chop the tomatoes into bite-sized pieces. If they are especially juicy, give them a gentle squeeze to remove some of the seeds first.
Cut the avocados in half, remove the seed, then use a large spoon to remove the flesh of the avocado in one piece (Can also score the avocado with a paring knife then scoop out the flesh). Cut into bite-sized chunks.
Peel and chop the red onion
In a medium bowl, combine the tomato, avocado, onion, and salt. Squeeze lime juice over the salad and mix gently so you don’t turn the avocados into mush. Enjoy.
*Tip: You’ll want to serve this salad soon after you make it, otherwise the air will make the avocado turn brown. It’ll still taste good but won’t be as visually appealing. The lime juice will naturally slow down the process but it won’t stop the browning completely.