Start with ripe, buttery Black Hass avocados. Using the same technique that I described to make guacamole, remove the seed. While the avocado is still in it's shell, cut the tender flesh into cubes by slicing one way, then the other, avoiding cutting through the shell.


The last step is to mix in your favorite dressing. In the first picture above, you can see that I used roasted yellow bell and serrano pepper dressing from Cindy's Kitchen. It is also available at Whole Foods. If you would like to make your own dressing, try 1/8 cup of olive oil (use a good one) and 1/4 cup of balsamic vinegar. I like a good 20 year or so balsamic. It gives the dressing a slight sweetness. "Elsa" brand aged balsamic is very good and a reasonable price. Another one you might consider is a flavored balsamic. There are many different kinds, such as blueberry, or one I like from Wine Country Kitchens. It is vanilla-fig balsamic. Very tasty in dressings. Add a little dressing at a time until you have a light coating of the vegetables.
Season with salt and pepper to taste in your salad, toss, and serve.
This is a very easy salad to make when you are RV'ing or staying at any of the Pueblo Bonito Resorts.
Enjoy Jessica! See you next year.
No comments:
Post a Comment