Avocado Salad

Name: Avocado Salad
Yield: 4 to 6 servings
Ingredients: 3 Haas avocados, ripe but not too soft, peeled and diced; ¼ cup diced scallions; 1 large red bell pepper, diced; 1 medium red onion, peeled and diced; 1 medium cucumber, peeled, seeded and cut into ⅛-inch slices; 2 small tomatoes, seeded and diced; ¼ cup fresh lime juice; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper to taste

Recipe from Douglas Rodriguez

Adapted by Molly O’Neill

Published July 2, 1994

Total Time: 10 minutes
Rating: 5(59)
Comments: Read comments

—Molly O'Neill

Featured in: A TASTE OF INDEPENDENCE

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Ingredients

Yield:Four to six servings

3 Haas avocados, ripe but not too soft, peeled and diced
¼ cup diced scallions
1 large red bell pepper, diced
1 medium red onion, peeled and diced
1 medium cucumber, peeled, seeded and cut into ⅛-inch slices
2 small tomatoes, seeded and diced
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Toss together the avocado, scallions, red pepper and onion. Add the cucumber and tomatoes. Add the lime juice and then the olive oil. Season with salt and pepper.

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