Chunky avocado salad

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Prep time: 10 minutes!
Serves: 4

You’re probably thinking, wow Julianne, that chunky avocado salad looks just like guacamole, right? And it kind of does. But its not! Guacamole is a bunch of ingredients mashed into a dip or topping. In this recipe, the ingredients are combined, but left as distinct flavors and textures. The sweet onion is super crisp and delicious (and tastes different than red onion). The avocado is chunky, not mushed. No jalapeno or chiles here, either. These slight differences oddly give this salad a different flavor profile than guac. Its fresh, crisp, and the chunkiness makes it more palatable as a side dish rather than a topping. Which makes it perfectly acceptable to eat by the spoonful. You’re welcome.

So here’s the scoop on why I’m so excited about this recipe. Every time I serve a new vegetable dish I cringe while Cory takes his first bite. And when my hungry husband starts mowing it down, I know I’ve won a small victory. When I first met Cory, he wasn’t too keen on veggies. He did not do veggies. Over the year’s he’s been pretty cool about the whole your plate will be 40% vegetables thing, but he’s not always excited about the dishes I come up with. Don’t get me wrong – I make an earnest effort for him to enjoy said veggies. Like any normal human, sometimes I utterly fail. Imagine my excitement when Cory literally ate this salad in five bites. Five. Bites. Go on…I can assure you this will be a hit with your brunch or dinner crowd.

Ingredients

1 tomato, diced
1/2 medium sweet onion, diced
1 bacon avocado, cut into chunks (the kind with the shiny skin, or 2 hass, which are the smaller avocados with bumpy skin)
1 T dried cilantro
1/4 tsp garlic powder
2-3 T lime juice
2 tsp salt
pepper to taste

 Directions

1. Cut avocado in half, length-wise. Remove pit, and trace the edge of your knife through the avocado meat, without penetrating the skin. Make a gride pattern. Invert the skin and peel off the chunks into a medium sized bowl. Repeat with second half.

2. Combine tomato, onion, and avocado in a bowl. Stir lightly until the ingredients are mixed together.

3. Add spices and stir. Set in fridge for a couple of hours to allow the flavors to come together. If you can resist, that is!

I’ve eaten this twice today. Here’s hoping you have better self-control.

Hungry for more? Explore Lawyer in the Kitchen!

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