North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

By Chef John Ponticelli
Tulalip Resort Casino 

Avocado Summer Salad

 

Ingredients

2 Haas avocados (ripe, firm), cut in half, remove seed and skin

6 roma tomatoes, remove seeds and small diced

1 onion Walla Walla Sweet, and small diced

3 jalapeños, remove seeds and finely diced

1/4 ounce fresh basil, remove stem and lightly chopped; save 4 small basil sprigs for garnishing

2 garlic cloves, finely chopped

4 tablespoons red wine vinegar

4 tablespoons olive oil

Salt & pepper to taste

Method

Slice tomatoes into quarters, remove seeds and meat. Dice into small pieces

Chop onion into small diced pieces

Slice jalapeños in half, remove seeds and finely dice

Remove basil leaves from stem (save 4 small basil sprigs for garnishing) and lightly chop

Finely chop garlic cloves

Place the above ingredients into a small mixing bowl, add red wine vinegar, olive oil and salt and pepper to taste. Mix together. Reserve and chill in refrigerator

Cut avocado in half, remove seed and skin. Slice avocados 3/4 of the way through, making it possible to fan it open. Place fanned avocado on desired plate and spoon roma tomato mixture in the middle. Garnish with fresh basil sprig.

Enjoy!

 

Reader Comments
(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017