First of all, I promise that this recipe is easy. It is one of those things that you sample in Publix, then take the recipe card that pretending you’ll go gather all the ingredients, but really is lost by the time you pull into your driveway. Only this time, the recipe card has come in handy many times in the past few years. Thank you Apron’s Simple Meals.
The beauty of this salad is that it’s flavorful, but has no dressing. Virtually all of the calories come from the avocado. With no fat from dressing, and only “good fat” from the avocados, you can truly enjoy this recipe guilt-free. If you’re interested in learning about the nutrients found in avocados, refer to my guacamole recipe.
What you will need:
- Cutting Board
- Large & Small Knife
- Large Salad Bowl
- 10-12 Sprigs Fresh Cilantro, Rinsed
- 1 Jalepeno pepper
- 1 Small Tomato
- 1/2 Cup Onion, Diced
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Tsp Ground Cumin (Optional)
- 2-3 Medium Ripe Avocados
- 1 Lime
- 1 Head Iceberg Lettuce: I buy a head of lettuce and cut it really thin so that it is shredded. You can also buy this in a bag preshredded, but it is a little bit more expensive.
Chop the cilantro coarsely. Add to the salad bowl.
Cut the jalepeno pepper in half and remove the seeds. Finely chop the pepper and place in the bowl.
Dice the tomato. Add to the bowl.
Add the diced onion, salt, pepper, and cumin to the bowl. Stir or toss until thoroughly dispersed.
Cut the avocados up into bite sized pieces. Add to the bowl.
- I cut the avocado in half lengthwise down to the pit. Then I twist the two pieces in opposite directions so the come apart. I then remove the pit and skin and dice.
Add the diced onion, salt, pepper, and cumin to the bowl. Stir until each element is thoroughly dispersed.
Add the lettuce.
Squeeze the juice from half of the lime over the salad. Toss & Serve.
- You may want to keep the other half of the lime to slice and use as a garnish when serving. This way, guests can also add more lime juice if so desired.