Busy, busy around here today, but I wanted to share something I made as a side dish yesterday- an modified form of guacamole.
I don't know what made me do this- I was going to make traditional guacamole, but the avocado halves kept their shape and looked so great after I cubed them, I decided to just fill the cavity where the seed was with diced red onion, lemon juice, cilantro and some Survival Spice™. If I had fresh tomatoes, I would have done a concasse, but I didn't. Such is life, I guess.
I was generous with the lemon juice, and to give it another dimension I made some cilantro oil with a bunch of fresh cilantro, some Tibvrtini Olio Extra Virgene di Oliva, which made it absolutely magical, and a little lemon juice and kosher salt. A quick drizzle of that, and it was good to go.
And it went. Quickly.
Yummmm. No fair! You floated that in the pool and didn't invite us!
I didn't want anyone splashing water in it, Diana. ;©) Sorry...
That looks really really tasty.
Simple, too. The cilantro oil really adds a nice zip.
Avocado salad is perfect with barbecued white meats and the above one I feel matches grilled proteins well. The red onions add a bit of Asian touch to this salad.
A sprinkle of basil pesto instead of cilantro would have added to the flavors of avocado.