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Friday, September 24, 2021

Avocado and Tomato Salad – Recipe

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Don’t confuse this with guacamole there’s way more depth of flavour, which makes it one of our favourite summer sides of all time. But the real beauty? You’re totally welcome to eat it with chips.

Swap out the veggies

If you have extra veggies in the fridge that need to be used, you can totally switch up this salad. Replace the cucumber with some sautéed zucchini or add in some chopped grilled asparagus. Replace the jalapeño with bell peppers for a milder, sweeter crunch or give it more of a Mediterranean vibe with oregano instead of cumin and some feta!

What can I serve with this?

Since this avocado salad is simple and straightforward, it basically goes with everything. Serve it along with some baked salmon, grilled chicken, or keep it all veg with a portobello burger!

How long does this keep?

Avocados love to go brown on us quickly, so this dish is best served straight away. The lemon will help prolong the browning, but only for so long. Any leftovers can be kept in an airtight container in the refrigerator for up to a day.

If you really need to get a head start, you can toss everything together except for the avocado and store it in the refrigerator for up to a day, then add the avocado right when ready to serve.

INGREDIENTS

1/4 c. extra-virgin olive oil
Juice of 1 lemon
1/4 tsp. cumin
Kosher salt
Freshly ground black pepper
3 avocados, cubed
1 pt. cherry tomatoes halved
1 small cucumber, sliced into half-moons
1/3 c. corn
1 jalepeño, minced (optional)
2 tbsp. chopped cilantro

DIRECTIONS

  • In a small bowl, whisk together oil, lemon juice, and cumin. Season dressing with salt and pepper.
  • In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro. Gently toss with dressing and serve immediately.

Have you made this yet? Let us know how it went in the comments below!

source – cooking365coza

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