This recipe was inspired by Martha Stewart’s Avocado Jicama Salad that I found in one of the only cookbooks I have ever used, “What to have for Dinner.” The recipe was tasty. It consisted of avocados, Jicama, red onion, lemon juice, balsamic vinegar, olive oil, etc. etc. You would think that was simple enough for me? Not so much. My second bout of inspiration came from the avocado salad at Versailles, my old favorite Cuban food restaurant in Venice Beach, CA. Theirs consisted of sliced avocado, sliced white onion, white wine vinegar, vegetable oil and salt and pepper.
MY AVOCADO SALAD is the bomb. Every time I serve it to guests, they say the same thing. “Wow, I wasn’t expecting that… I want the recipe.” It is so simple, yet the flavors work so beautifully together.
INGREDIENTS (2 servings)
1 Avocado sliced in half, seed removed. One half serves one person
1 Shallot the size of a walnut or bigger, diced finely
1-2 T Extra Virgin olive oil
1-2 T Red Wine vinegar
Fresh ground pepper & sea salt to taste
Lay avocado half, cavity side up
Drizzle shallot, oil, vinegar, salt and pepper over avocado and on the plate. A tiny pool of goodness should be sitting in the cavity.
Serve with a little toasty bread so people can sop up the remaining dressing. I slurp it up from the plate when no one is looking.
FANCY IT UP
Section an orange and drizzle the pieces over the avocado and plate before you add the rest of the ingredients.