More Recipes
This recipe is part of a Cuban-Style Christmas: Mojito, Garlic Plantain Chips, Lime, Garlic, and Oregano Mojo, Avocado Salad, Gloria's Black Bean Soup, Crab 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.
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