fresh + delish ten minute avocado salad

Avocado makes everything better. This plate of scrumptiousness is inspired by a trip to Puerto Rico last February. It was the first meal I had the night we arrived and is still so memorable. In the states, avocado is simply a small ingredient in salads or a side dish with meals. In PR, it is the main event with this luscious salad and many other dishes. This is my interpretation of the salad. I love simplicity during the week and this is definitely quick and delish.

The goods: crunchy lettuce [I used hearts of romaine], cherry tomatoes, cucumbers, avocado, extra virgin olive oil, fresh lime juice and freshly ground black pepper. [Note: I prefer cukes for crunch over onions {see original pic below}, but feel free to have an onion fiesta if that is your thing.] If you have other goodies to add or substitute, go for it! I am a fan of using whatever you have available.

Do it up: Chop up the lettuce, cukes and tomatoes and plate it all. Scoop ripe avocado on top, as much as you want. Drizzle generously with olive oil. Squeeze juice of half a lime all over the salad. Add freshly ground black pepper to taste. I didn’t use salt because of the tart lime juice, but add sea salt if you like.

Ode to Puerto Rico

This is the lovely, glistening, olive oil drizzled avocado salad I inhaled around midnight on day one in Puerto Rico. Don’t let the onions fool you, there was an entire avocado hiding in this tiny bowl! This salad was literally sent from the heavens.


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