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.

Yield: 
4 servings
  • Reviving an 8,000-year-old winemaking tradition in Georgia

    John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.

Top Recipes

A brief history of tahini

Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.