Jalapeno Avocado Salad


Taste of Home Simple & Delicious August/September 2010, p. 28

2 medium ripe avocados, peeled and cubed
2 medium tomatoes, chopped
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
1 cup lime juice
1 ½ tsp. sugar
8 cups torn salad greens

I got a kind of firm avocado, which made it difficult to peel. You'll want something a little more mushy.

Chopping tomatoes is always a squishy business.

"Salad greens" probably didn't mean the iceberg bagged mix from Walmart, but hey. It's grad school.


In a large bowl, combine the avocados, tomatoes, onion, jalapenos and lime juice; let stand for 5 minutes. 

Marinate, marinate.


Drain, reserving 1/3 cup juice. 

EXACTLY 1/3 CUP.


Stir sugar into reserved juice; add to avocado mixture. Place greens in a salad bowl; add avocado mixture and toss to coat. 

Pre-toss...

...post-toss!

Served for Thanksgiving with (counterclockwise) stuffing, Grilled Peanut Butter and Jalapeno Chicken, and Kaitlin's seasoned rice. 



My Rating: 3/5 "All the little pieces don't come into a cohesive whole as well as I had envisioned, but I think using the iceberg mix had something to do with that. The lime juice dressing is absolutely awesome."

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