Avocado Salad
Avocado Salad is a wholesome and balanced salad that we enjoy at home. My mom first started to make it when we constantly had overripe avocadoes and she wanted to make it into a salad. The ripe avocadoes make it creamy so you can avoid adding bottled dressing to the salad!
Recipe (serves 2-3):
1 head of roman lettuce, chopped
3 Lebanese (small) cucumbers, diced
2 large vine tomatoes, diced
4 green onions, minced
1 green pepper, diced
1 cob of corn, grilled and sliced from cob
1/2 can of black beans, drained
2 ripe avocadoes
1 juice of lemon
3 tbsp olive oil
small bunch of cilantro, minced
Salt, to desire
black pepper, to desire
Directions:
Wash all your vegetables thoroughly and dice or mince accordingly. Note: make sure you dry your vegetables after you wash to avoid a soggy salad.
Remove the skin off the corn and place it on a grill or your gas stove top and grill until black marks appear on the cob, turn occasionally. Note: can skip this step and use a can of corn.
Drain the can of black beans and add to a bowl. I prefer to add the bean to a small sauce pan to fresh water and cook it a bit more but that is optional.
Add all your vegetables and herbs to a bowl, then add the avocadoes, olive oil, lemon juice, salt, and black pepper. Mix well and enjoy as a main dish or a side dish with meats, rice or nachos!
Optional you can turn the avocado into a rose avocado as a serving/ platting option.
