Wednesday, July 1, 2009
I like to call this Dave's salad because he is the first one to make it for me, but I know it is not uniquely his. It is in fact a very traditional Argentinean salad and it is scrumptious! The tomatoes and avocados are sliced so thick that it gives them an almost "meaty" and very satisfying quality.
This recipe could feed two as a side dish - or as I do it - one with crusty bread for lunch.
1 perfectly ripe avocado
1 large, ripe, but firm, tomato
chopped parsley (approx 2 T.)
finely sliced red onion (approx 2 T.)
fresh lime juice
salt & pepper
Slice the tomato and avocado into wedges and place in a bowl. Squeeze with approx half the juice of a small lime. Drizzle with olive oil. Throw in the chopped parsley and red onion. Toss together, let it sit a few minutes to soak in the flavor, then sprinkle with salt and pepper to taste. The avocado, if perfectly ripe, will lend itself a bit to the olive oil and coat the tomatoes. It is lovely.