Avocado Salad with Lime Cilantro Dressing

Method6 steps · about 10 min

1. 1

   Step 1: Rinse the cucumber, tomatoes, jalapeño and both the dressing and garnish cilantro in clean water. Keep the dressing cilantro and optional garnish cilantro separate.

   Uses 1/2 English cucumber · 2 Roma tomatoes · 1/2 jalapeno pepper · 10–15 sprigs cilantro for dressing · Freshly chopped cilantro for garnish, as desired · Water for rinsing vegetables and cilantro, as needed

2. 2

   Step 2: Make the Lime Cilantro Dressing before assembling the salad. Blend 1/4 cup olive oil, the juice of 1 lime (1 tbsp or more), 1/2 jalapeño, 1 garlic clove, the rinsed 10–15 cilantro sprigs, the dressing’s separate 1/2 tsp salt and freshly cracked pepper until combined. Taste: if too tart, add a little extra olive oil; if too oily, add a little extra lime juice. This makes about 5–6 tbsp dressing; set aside for the salad.

   Uses 1/4 cup olive oil · Juice of 1 lime (1 tbsp or more) · Rinsed half jalapeño · 1 garlic clove · Rinsed 10–15 cilantro sprigs for dressing · 1/2 tsp salt for dressing · Freshly cracked black pepper for dressing, to taste · Extra olive oil, only if the dressing tastes too tart

3. 3

   Step 3: Finely chop the rinsed 1/2 English cucumber and 2 Roma tomatoes, the 1/4 red onion and the flesh of 2–3 avocados. Three smaller avocados or two larger ones are suitable.

   Uses Rinsed half English cucumber · Rinsed two Roma tomatoes · 1/4 red onion · 2-3 avocados

4. 4

   Step 4: Combine the chopped salad vegetables from step 3 in a bowl with about 1/4 tsp salad salt per avocado (1/2 tsp for two or 3/4 tsp for three) and freshly cracked salad pepper. Keep the dressing’s salt separate. Taste the undressed salad, adding a little extra salt (to taste) if needed and reserving any unused salt from the measured supply.

   Uses Chopped salad vegetables and avocado · 1/4 tsp salad salt per avocado from the 3/4 tsp supply; reserve unused · Freshly cracked black pepper for salad, to taste · Extra salt for salad, to taste

5. 5

   Step 5: Toss the seasoned salad from step 4 with 2–3 tbsp of the prepared dressing from step 2. Taste and add more only if needed. Refrigerate any unused dressing promptly in a covered container for another meal; do not add the whole dressing batch automatically.

   Uses Seasoned undressed avocado salad · Prepared Lime Cilantro Dressing; use 2–3 tbsp then more only if needed

6. 6

   Step 6: Top the dressed salad with a sprinkling of Cotija OR Feta and the separately reserved garnish cilantro, chopped, if desired. Serve immediately.

   Uses Dressed avocado salad · Cotija cheese OR Feta, as needed for topping · Reserved garnish cilantro, chopped if desired