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Avocado Salad, Mexican (D/M/P, KLP, TNT)
Source: Adapted from Martha Stewart
Serves: Variable, quite a lot

2 large firm avocados
3 to 4 large firm tomatoes
3 to 4 bell peppers in all colors
1 to 2 cups corn kernels (naturally she picked corn in the field, boiled it, and so on...but I use canned corn)
2 to 3 cucumbers, the thin long ones (if they are very juicy, discard the middle), don't peel
1 bunch chopped cilantro (I used parsley instead)

Optional additions:
1 to 2 cups cubed cooked chicken breast
3 to 4 cubed hard boiled eggs
*OR* 1 to 2 cups feta cheese

3/4 cup oil
1/4 cup lemon juice or vinegar
1 tsp. salt
1 tsp. Dijon mustard (omit if not eating kitnyiot in Passover)
Dried herbs to taste, if desired

Peel avocados, and chop everything to 1/2" cubes. Keep separate. Drizzle about 1 tbsp. lemon juice on avocado to keep it from browning.

Mix dressing ingredients in a jar or whisk in a bowl.

Before serving, arrange nicely on a big platter with an eye for color, or toss in a bowl. Add dressing, and toss.

Poster's Notes:
I have seen Martha do this salad on TV a few years ago and she added a lots of other things - which I thought was way too complex - like green beans, lima beans, shredded carrot, and so on.

The whole idea behind the salad is the contrasting colors and small dice. But not too small, so its not mushy.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A