Monday, October 20, 2014

Rosie Makes Avocado Salad For Lunch.

 Rosie went rummaging through her fridge and garden today.
What to make?

I'm going with a light, refreshing avocado salad.
Rosie's Avocado Salad
1 avocado, diced
1/2 cucumber, peeled, seeded, and diced
1 medium tomato, peeled, seeded, juiced, and diced
1/2 red onion, chopped
1 garlic clove, minced
about a 1 x 3-inch chunk of feta, crumbled
Juice of 1/2 lemon
Juice of 1/2 lime
chopped cilantro, to taste
Kosher salt and freshly ground pepper, to taste

2 TB rice vinegar
1 TB red wine
2 TB olive oil (I used a Persian lime infused oil)

What I tried to do was have fairly equal amounts
of cucumber, tomato, red onion, and feta.

Juice 1/2 each lime and lemon into a small bowl.
Add the diced avocado and toss to coat.
 Add in cucumber, onion, garlic, feta, and cilantro.
Season to taste.
Mix well.
Prepare the dressing:
Mix vinegar and wine.
Whisk in olive oil and pour over salad.
Toss to coat.

Cover and refrigerate for at least an hour before serving
to allow the flavors to develop.

I love colorful dishes and I love bright flavors.

So many flavors in every bite.
It's a partay in my mouth!



Marilyn said...

That looks so refreshing. Just need some fresh-made tortilla chips and I'd be set.

Rosie Hawthorne said...

I love fresh salads like this!