By: Brianna A.
|Time:||30 min (10 min to prepare, 20 min to cook)|
|Number of Servings:||4|
1 each stalk green onion, whites included, chopped fine
2 tablespoon red onion minced fine
0.5 tablespoon fresh lemon juice
2 each avocados, cubed
2 each ripe red tomatoes, dash chili pepper, dash paprika, dash black pepper
0.5 teaspoon salt, up to 1/4 Cup fresh cilantro, chopped fine
|1. Place both types of onions in a bowl with the lemon juice and let sit for awhile to tame the sharpness of the onions.
2. Cut the avocados into "bite-sized" cubes and add to the bowl.
3. Cube and seed the tomatoes and add them to the bowl as well.
4. Add spices and cilantro and mix gently (try not to mash the avocados too much as you mix)
5. Let sit for 15-20 minutes (or longer, this salad is often even better on day 2, as long as you cover the avocados well enough with the lemon juice to prevent browning) to let flavours meld.
This is a pretty rich salad; it is much better served as a side than a main dish.