I do this really dumb thing every single time we order sushi. I think to myself that I'd like some kind of light and fresh salad to go with the sushi, so I go through the options and pick out an avocado salad.
I don't know why I do this. It's always overpriced — about $5 for what basically amounts to half of a mediocre avocado. And it always has some kind of weird too-sweet dressing on it.
I've even (stupidly. SO stupidly.) done this when I have a perfectly lovely and ripe avocado waiting in the kitchen. Like the act of getting up and slicing it is somehow more difficult than clicking a button on the Seamless homepage.
Ugh. I'll learn my lesson eventually, but I'm here today to tell you to do as I say, not as I do.
This is the avocado salad I'm really craving. And it takes minutes to make.
Less than that, even!
It's just beautiful ripe avocados layered with thinly sliced red onions, lime juice, olive oil, and a bit of salt.
That's it. So simple. So perfect. So easy.
No need to pay anyone else to make it for you.
This recipe originally appeared in my Puerto Rican Christmas Table eCookbook, but I decided to share it here because it's getting warmer, and warmer days call for avocado salads all day long.
- 4 ripe Hass avocados
- 1/2 red onion, peeled and finely sliced
- 1 large lime, juiced, plus more lime wedges for garnish
- 2 to 3 tablespoons olive oil
- Kosher salt and black pepper
- Cut avocados in half, remove the pit, and cut in half again. Slide off the peel, and slice lengthwise. Scatter avocado slices on a serving platter.
- Top with sliced onions.
- Drizzle with lime juice and olive oil. Season generously to taste with salt and pepper.
- Serve immediately with additional lime wedges.
- Side Dishes
- North American
- Serves 6