Avocado Salad

avocado-saladThis is one of my family’s favorite dishes.  My sister made it for me once and I think that it took me all of a day to make it for myself after I got home from visiting her.  It’s wonderfully fresh and everything in to is good for you!  How do you beat that?

 

AnneOpinion

The ingredients are very simple, which is what, I think, helps make this salad so good.  There’s nothing getting in the way of all of the great flavors.  I like to use either fresh corn (from corn on the cob cooked this way) or a high quality frozen corn that I let defrost on the counter.

Here’s a tip for cutting the tomato.  Cut the tomato in half and gently squeeze it over a bowl or sink.  This will get rid of most of the seeds and mess that can come with tomatoes.

The lime juice helps to brighten the flavors and keeps the avocado from going brown.  The garlic and the hot sauce are added to taste so mix it up, try it out and add from there to get the flavor you want.

I generally make this to go with a Mexican themed dinner and serve it with tortilla chips.  My family eats a ton of it this way.  Everyone loves it!  I personally love to have a bowl of this salad with some grilled chicken for dinner.  So good!

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Avocado Salad
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Avocado Salad
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Ingredients
Servings:
Instructions
  1. Cute the avocado and the tomato into bite sized pieces. Slice the onions and drain the black beans. Mix all of the ingredients together, season with garlic and hot sauce to taste. Let it sit for 1 hour before serving. Serve as a side dish or as a dip for tortilla chips.
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