Cookistry: Avocado Salad

Saturday, April 27, 2013

Avocado Salad

This is a Sponsored post written by me on behalf of Avocado App. All opinions are 100% mine.

If you’ve read my blog at all, you probably know that I have a serious love affair with avocados. Me, guacamole, and a spoon. *swoon*

Oh yeah, and I share with my husband.

And we use chips, too. Or put guacamole on sandwiches or nachos. Or slice the avocado and layer it with tomato and mozzarella and drizzle with a little lemon olive oil. *swoon* again.

And now Cinco de Mayo is around the corner, so it’s the perfect time to go crazy with avocados.

There's an app...

But avocados aren’t just avocados. There’s an Avocado app for iPhone, Android, and web users that’s sort of like a personal messaging system.

We didn't have cell phones back then.

Two people sign up for a joint account, and you message between the two of you. No one else can see the messages, so there’s no risk you’ll message a Facebook friend to pick up a quart of milk and then wonder when hubby shows up empty-handed.

Or, you know, whatever messages you want to send to your sweetheart. These days our messages are more practical than they might have been a few (many) years ago. But this is a cool way to keep in touch.

But I'm all about the recipes

This one is a cross between guacamole and salad. Appropriate eaten with chips, or as a side dish.

Avocado Salad

1 tomato

1/2 green pepper

1/4 cup lime-pickled red onion (see instructions below*)

1/4 cup cilantro

12 pitted black olives

2 ounces chevre

1/2 teaspoon salt

1 avocado

2 teaspoons lime juice

Dice the tomato and green pepper and add to a medium bowl. Cut the pickled red onion into similarly-sized pieces and add to the bowl.

Chop the cilantro roughly and add it to the bowl. Cut the olives in half or slices (your choice) and add to the bowl. Break the cheese into pieces and add to the bowl. Sprinkle the salt on top and add the lime juice. Mix well.

Scoop the avocado flesh out of the avocado and add it the bowl. Mix gently. The goal is to mix the ingredients without breaking up the avocado too much.

Serve chilled.

*To make the pickled red onions, peel, quarter, and slice one red onion. Stuff it into a pint jar. Add a pinch of salt and enough fresh lime juice to cover all the onions. Refrigerate the onions until they are evenly pink. You can eat them sooner, but they’ll still have the onion “bite” to them.