Friday, August 7, 2009

avocado tomato salad

I can't take credit for the "putting it in an avocado" part. Something I read recently spoke of using a mostly scooped out avocado in place of a salad bowl, and I found the idea to be tremendous (I would tell you where I read this, only I can't remember!). I decided I needed to try it myself.

The result was just as I had imagined... both beautiful and practical - it's great to get near the bottom of and realize you can scrape at the sides of the avocado bowl to bring additional flavor into your salad. It's like soup in a breadbowl, but with vegetables (and I guess in this case you don't actually eat the bowl, but I'm willing to overlook that difference and stick with the simile). Here's what I did:

Avocado Tomato Salad
Serves 2

1 large avocado
1 tomato, chopped
1  Tbsp. red onion, chopped finely
about 3 Tbsp. cilantro. chopped
1 Tbsp. lime juice
1 tsp. olive oil
a dash of sea salt

Cut the avocado in half. Scoop the flesh out of each side, leaving about 1/4 inch of avocado in its shell. Chop the avocado flesh. Put chopped avocado, tomato, and onion into a medium bowl. Add cilantro, a dash of sea salt (if desired), lime juice and olive oil, and mix. Fill each avocado bowl with the salad. Enjoy!

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