Avocado Salad
Serves 6
If you’ve worked with avocadoes, you know that their meat begins to brown within 30 minutes of exposure to the air. Guacamole, as a result, would not be the best choice for a picnic. However, in this salad the avocadoes are bathed in a few tablespoons of lime juice, which retards the oxidation process. Any discoloration that does occur does not indicate that the salad has turned.
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2 avocados, peeled, pitted, and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
Salt and pepper to taste
1 Romaine lettuce heart, chopped or torn into bite-size pieces
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1) In food processor, mince jalapeños and garlic. With motor running, add parsley, cilantro, oil, vinegar, cumin, salt, and pepper. Hold dressing aside.
2) In a large portable container, combine beans, red onion, tomatoes, corn, and lime juice. Pour dressing over salad; toss well to combine. Refrigerate until it’s time to pack the picnic.
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