Wednesday, September 19, 2012

Double Avocado Mexican Style Salad

My husband loves my guacamole and I think it is really good too.  I have never tasted a better guacamole than mine even in a Mexican restaurant.

Making a modification to my guacamole recipe, I have made a beautiful salad using two avocados.  One is a part of the salad ingredients and the other is used for dressing.

Fresh cilantro makes you feel refreshed and gives a hint of Mexican flavour.  Avocado lovers will die for this salad!

Ingredients for 4 people
1 avocado
2 tablespoons lime juice (about 1 lime)
1 teaspoon lime zest (about 1/2 to 1 lime)
2 tablespoons sour cream
2 tablespoons olive oil
1 teaspoon cumin powder
a dash of Tabasco
salt and black pepper to taste
MSG to taste (optional)

3 tomatoes skinned, seeded and cut into half inch cubes
1 red bell pepper, seeded, removed the membrane and cut into half inch squares
2-3 green onions, chopped
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup roughly chopped cilantro
1 avocado

Cayenne pepper or chilli power to garnish

To make the dressing, halve the avocado, then remove the stone and peel.  Put the flesh into a small bowl and immediately pour the lime juice all over to help stop it discoloring.

Using a spoon, scrape off the remaining green flesh from the skins and add to the bowl.  Mash the avocado well with an avocado masher (or potato masher or even a fork) until it becomes smooth.

Add the other ingredients of dressing to the bowl and mix well.  Set aside.

Place all the ingredients of salad excepting the avocado into a larger mixing bowl.

Now, halve the second avocado for the salad, then remove the stone and peel.  Cut it into half inch cubes and add to the other salad ingredients.  Like you did for the first avocado, scrape off the remaining green flesh from the skin and add to the dressing bowl, then mix.

Add the dressing to the salad bowl and mix well. 

Serve with sprinkles of cayenne pepper or chilli power.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

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