I eat avocados at least 4 times/week. And I made this salad so much one summer that it was almost banned completely, not by me, of course. I could eat it all day, everyday. That’s how much I love it. An avocado is a little bit of a mystery. If I am planning on having it for a main part of the dish, I always buy an extra. You never know what you are going to get when you open one. Hopefully, you are blessed with a lime green, creamy and soft avocado with a fresh smell. You don’t want anything else. I’ve had my fair share of avocados that have gone straight in the trash. It makes me sad to think about it.
This is probably the easiest side dish that you could put on a menu, it takes about 10 minutes from start to finish, possibly less if you are fast at slicing an onion. I provided measurements, but they don’t have to be precise. Use your best culinary judgment.
Simple, but flavorful ingredients make the best dishes. Avocado, onion, lime, olive oil, salt and pepper. That’s all.
I got so lucky with these.
I sliced them while they are still in the shell, so they look like this when I scoop them out. Genius idea, I wish I had thought of it first.
I like to slice my red onion fairly thin, especially if it’s a strong one.
Add a little olive oil and a pinch of salt and pepper. Adding lime juice not only helps keep the flavor fresh, but also keeps the avocado from oxidizing and turning brown.
A simple salad that packs a big punch.
- 2 ripe avocados, cubed
- 1 small red onion, sliced thin
- 1 Tablespoon olive oil
- Juice of ½ lime, about 2 teaspoons
- pinch of salt and black pepper
- Cube avocado and slice red onion and place in serving bowl
- Add lime juice, olive oil, and a pinch of salt and pepper (more to taste)
- Serve immediately