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
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| I got a kind of firm avocado, which made it difficult to peel. You'll want something a little more mushy. |
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| Chopping tomatoes is always a squishy business. |
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| "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.
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| Marinate, marinate. |
Drain, reserving 1/3 cup
juice.
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| 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.
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| Pre-toss... |
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| ...post-toss! |
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| 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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