A simple, yet tasty, avocado salad with a slight zing.
We recently had a friend stay with us for a number of weeks in between trips to Haiti as a missionary. At the end of his stay, he suggested he present to a group of us what he had been doing in Haiti as well as what he wanted to achieve in his next visit. He offered to make a traditional Haitian chicken dish … and then I offered to make some salads and desserts. Most of them turned out ok, not fantastic, but just ok. Except for this one – and it’s so simple, I just had to share this recipe for a tasty avocado salad with you all.
I liked this recipe so much (and I had several avocados leftover from way over-catering for the Haitian dinner), that I adapted it slightly to have for lunches the following week. Instead of just avocados, I included some tomatoes and cucumber as well. And had it with some rice crackers. And loved it. Even some salmon … So my suggestion to you is this – take this recipe as a base and experiment as you see fit. Make as much or as little as you want, it’s really scaleable! And enjoy it!
Avocado salad
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 3 avocados
- 1 small onion
- 1 tbs olive oil
- 1 tbs lime juice
- salt and pepper
Instructions
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Peel, pit and cut up the avocados and place in a bowl.
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Finely chop the onion and place in the bowl with the avocados.
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Pour in the oil and lime juice and mix gently together.
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Add salt and pepper to taste.
