Recipe
Avocado Salad with Lemony Herbs & Pickled Onions
This avocado salad is sure to become your new favorite. It is has that combination of bright and umami, just the perfect balance of herbs and a little acid to accompany the smoothness and subtle flavor of the avocados. I spent an inordinate amount of time figuring this one out, but I think I got the recipe to a point where it is easy to understand and execute for the first-time maker.
Pickle the onions in lemon juice, then use the juice from the pickles to dress the herbs. See Pickled Onions Three Ways for the recipe for onions pickled in lemon and salt. Easy and delicious. Enjoy!
Serves 4
Sliced avocados are topped with a mixture of parsley, mint and pickled onions with lemon and salt. You’re going to love this one!
Ingredients
1 recipe pickled onions in lemon juice and salt (requires 1 red onion, juice of two lemons, and coarse salt)
Fresh ground black pepper
¾ c fresh parsley leaves, roughly chopped
½ t ground cumin
¼ c fresh mint leaves, chopped
¼ t crushed red pepper flakes
2 T fresh chives, minced
3 ripe but firm avocados, quartered, peeled, and thinly sliced
1 T olive oil
Coarse salt
Instructions
Step 1
Make the pickled onions and set aside. Toss them every 10 minutes or so as you make the rest of the salad.
Step 2
Chop the herbs and set aside.
Step 3
Just before serving, peel and slice the avocado and arrange on a serving tray. Sprinkle with a little fresh-ground salt.
Step 4
Add the onions and about half of the lemon juice from the onions to the herb mixture. Sprinkle with fresh ground pepper, cumin, red pepper flakes, and the olive oil and toss to combine. Taste; add more lemon juice, salt, and pepper to taste.
Step 5
Pile the herbs and onions over the top of the avocados and serve.
Avocado Salad with Lemony Herbs & Pickled Onions
Ingredients
- 1 recipe pickled onions in lemon juice and salt
- ¾ c fresh parsley leaves roughly chopped
- ¼ c fresh mint leaves chopped
- 2 T fresh chives minced
- 1 T olive oil
- Fresh ground black pepper
- ½ t ground cumin
- ¼ t crushed red pepper flakes
- 3 ripe but firm avocados quartered, peeled, and thinly sliced
- Coarse salt
Instructions
- Make the pickled onions and set aside. Toss them every 10 minutes or so as you make the rest of the salad.
- Chop the herbs and set aside.
- Just before serving, peel and slice the avocado and arrange on a serving tray. Sprinkle with a little fresh-ground salt.
- Add the onions and about half of the lemon juice from the onions to the herb mixture. Sprinkle with fresh ground pepper, cumin, red pepper flakes, and the olive oil and toss to combine. Taste; add more lemon juice, salt, and pepper to taste.
- Pile the herbs and onions over the top of the avocados and serve.