I made my first avocado salad for a Mexican cooking show filmed for extra credit in my high school Spanish class. It was called Maria’s Kitchen and it was a complete disaster! Midwesterners back then did not have much experience with the ins and outs of guacamole making, and the avocados that I painstakingly selected for my cooking show masterpiece were rock hard, and took an extreme amount of effort to peel and dice! I had no idea that avocados had to be soft and ripe in order to be eaten! I wish i knew then what I know now! Hilarious! The best way to tell if an avocado is ready for immediate use is to hold it in your hand and give it a gentle squeeze, ready to eat fruit will be firm but give to gentle pressure. So go get your ripe avocados and join me in making this creamy and delicious salad. Don’t feel guilty because it tastes so good! Each serving gives you more then 20 vitamins and minerals that your body needs, and the fat in avocado is the heart healthy kind proven to lower bad cholesterol. I eat this as a salad inside of a whole wheat pita, but you can easily turn this into guacamole dip by mashing the avocado instead of leaving it in bite size pieces.
MaryMeals’ recipe is on the 30th edition of Monday Mania
3 ripe avocado cubed
2 large tomatoes diced
1 small red onion diced
2 garlic cloves minced
3 tbsp chopped fresh cilantro
1 half jalapeno seeded and chopped
juice from 1 lemon
1 tbsp garlic salt
Combine all produce in a large bowl and toss with lemon juice and garlic salt. Simple, and so amazingly delicious.