Winter seems to be hanging on just a little too long this year. We've had a couple nice, 60° days that let us put the top down on the car and enjoy the fresh air. Of course both times we awoke to snow the following day! Crazy, crazy weather. In my quest for springtime and sunshine I have made a few recipes lately that remind me of warmer weather.
Today's Avocado Salad is full of fresh flavors and vivid colors. It's got a little bite to it, but the fresh tomatoes, and lime juice mellow and compliment the spiciness just perfectly. It's really very easy to make with just a little veggie prep. But, even easy things can get complicated when making three recipes at a time, entertaining two 5 year old girls (letting them juice and zest about 8 lemons and limes), and visiting with friends. I accidentally forgot to add the can of black beans that was staring me in the face all night, to the salad. When I realized it the next morning, I added an appropriate amount of beans to the leftovers, and tasted it. Aside from the avocado being a little less pretty than the evening before, the flavor was even better, as the dressing ingredients had married well overnight. With or without the beans, this was a refreshing and delicious salad that would make a nice barbecue side or even a hot weather main dish. If I decide to take this recipe to a picnic or barbecue this summer, I plan to make the dressing ahead of time, or even the day before, to allow the flavors to meld. I'll transport the veggies in the serving bowl and the prepared avocado in a separate container.
This recipe is one I made for the Food.com Pick-A-Chef event. I've "adopted" a chef nicknamed X in Bayside, NY, and all three recipes I chose to make from her remind me of summertime. Feel free to adjust the amount of jalapeno and cayenne to suit your family's taste, and enjoy!
Avocado Salad (with beans)
