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August 1, 2006
Simple Appetizer- Poolside Avocado Salad
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.
Posted by The Pragmatic Chef at August 1, 2006 3:15 PM
Filed under:
Appetizers
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Recipes/Techniques
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Survival Spice™
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Vegetables
Comments
Yummmm. No fair! You floated that in the pool and didn't invite us!
Posted by: Diana at August 1, 2006 6:05 PM
I didn't want anyone splashing water in it, Diana. ;©) Sorry...
Posted by: the pragmatic chef™ at August 1, 2006 6:10 PM
That looks really really tasty.
Posted by: Ana at August 2, 2006 8:43 PM
Simple, too. The cilantro oil really adds a nice zip.
Posted by: the pragmatic chef™ at August 2, 2006 8:49 PM
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.
Posted by: Esther at August 3, 2006 6:31 AM