Friday, February 26, 2010

#54 :: Avocado Salad

I realized at the last minute that our Poblano peppers should probably have some sort of a side dish served with it. I wanted to keep it light, and I had an extra avocado, so avocado salad was my first thought.


  • 1 avocado, halved, pitted and sliced
  • 4 leaves of Romain lettuce
  • 2 Roma tomatoes, sliced
  • Juice of 1/2 lime
  • A sprinkle of fresh cilantro
  • Salt & pepper to taste


Lay the Romain on the plate as a base for the salad. Cut the avodado in half, remove the pit, then score the avocado into slices while it's still in the skin. The slices can easily be peeled back from the skin this way. Layer them over top of the lettuce. Squeeze the juice of 1/2 lime over the avocados, this will keep them from turning brown so quickly. Mix in a few slices of Roma tomatoes and top it all off with a sprinkle of chopped fresh cilantro and salt & pepper.

Makes 2 servings.

Star Rating: 4 out of 5 stars

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