Avocado Salad

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					Avocado Salad

What you will need:

2 avocados
Tip: to pick a ripe avocado it should be tender to the touch, dark green in color,
remove the stem and if it is green on the inside the avocado is ripe
If you purchase an unripe avocado (most are unripe in the store) place in window
or fruit bowl to ripen-do not place avocados in the fridge
½ of red onion
½ of red bell pepper
3 scallions
1 fresh jalapeno pepper (or a spoonful of canned sliced jalapeno peeper)
Small handful of fresh cilantro
Fresh limejuice from 1 lime
3 gloves of garlic
A few pinch of salt & pepper

To Prepare:

Cut avocado in half and remove seed
Using butter knife cut avocado on larges pieces and remove from skin with a
spoon-place in large mixing bowl
Finely chop onion
Coarsely chop red pepper
Coarsely chop scallions-green and white parts-set aside a little for garnish
Cut jalapeno in half-to reduce heat remove seeds and membrane-if you like it hot
leave seeds and membrane
Finely chop jalapeno
Finely chop garlic
Coarsely chop cilantro-set aside a little for garnish
Add ingredients to the avocado
Add juice of one lime and salt & pepper & gently toss

Pour into serving dish or hollowed red pepper (you will likely need two, remove
tops and remove insides, thinly slice off a piece of the bottom so that pepper
stands up, fill with avocado and place the tops along side peppers) and add

For individual servings, add scoop of avocado to individual pieces of bib lettuce,
endive or hearts of romaine-garnish with cilantro and scallions

Serve cold or at room temperature-can be refrigerated overnight

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