Wednesday, May 28, 2008

Chunky Avocado Salad

Actually buying a California avocado in California is wonderful. They are so much bigger, meatier, and riper. I mean, we get California avocados in Utah, but they just aren't the same. This recipe is really a guacamole recipe, but I like to just eat it as a side dish, especially when the avocados are perfect. Serve it chilled and chunky as a perfect complement to any Mexican entree.

Chunky Avocado Salad

2 large ripe avocados, in large chunks
1/2 cup chopped tomatoes
1/4 cup finely diced onions
1/4 cup finely chopped cilantro
2 cloves of garlic, finely diced
juice of 1 lime
garlic salt, to taste
pepper, to taste

Incorporate all ingredients together in a mixing bowl. The avocado should still be in chunks, but a little mashed avocado should cover all the other vegetables. Spoon into empty avocado peels. Enjoy!


Julia said...

YUMMY, I love avocados!

Maren said...

mmm. That sounds so good right now.