Avocado Salad

olgakr / iStock / Thinkstock

This recipe is part of a Cuban-Style ChristmasMojitoGarlic Plantain ChipsLime, Garlic, and Oregano MojoAvocado SaladGloria's Black Bean SoupCrab Empanadas with Pickled Garlic-Caper Remoulade and Roasted Pork Marinade.

  • 3 ripe, but firm Haas avocados, pitted and peeled
  • 1/4 cup finely chopped scallions
  • 1 large red pepper, seeded and cut into 1/2 inch slices
  • 1 red onion, cut into 1/2 inch dice
  • 1/4 cup chopped cilantro leaves
  • 1 cucumber, peeled, seeded, halved lengthwise and cut into half-moons
  • 1 small tomato, seed and finely chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

1. Cut the avocado into bite size chunks and place in a large bowl. Add the scallions, bell pepper, onions, cilantro, cucumber, tomato, and lime juice, and toss gently.

2. Add the olive oil, salt, and pepper. Gently stir and serve.

4 servings
  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Top Recipes

Emeril Lagasse: 'Learn something every day or you're cheating yourself'

Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.