• Yield: 4 servings

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.