Avocado Salad

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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.

Yield: 
4 servings

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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