We may earn money or products from the companies mentioned in this post.
This is one of the simplest and most striking of all salads. I first tasted it in Cartagena, Colombia, where Donatello and I were invited to a friend’s house for lunch. It was a hot, sticky day and not one that anyone would want to spend hours cooking in the kitchen.
The key to this avocado salad is the presentation. It needs a large, flat plate for serving. A cut glass one looks divine.
The Best Avocado Salad
Ingredients
- 3 ripe avocados, halved, pitted, scooped out and sliced
- 3 ripe tomatos, halved, cored, and sliced
- ¼ Spanish onion, sliced finely
- Olive oil
- Sea salt and fresh pepper
Instructions
- Start by arranging all the tomato slices on the bottom of the plate. It should be about only one layer, but it is okay if it overlaps—this is supposed to be simple.
- Continue by arranging all of the avocado slices as the next layer.
- The last layer is the onion slices.
- Drizzle with a few tablespoons of olive oil and a good sprinkling of salt and pepper. Serve immediately.
Find our other Colombian recipes here:
- Ajiaco – chicken soup
- Arepas – cornmeal and cheese patties
- Hot Chocolate with Cheese
Encantado con este sitio
delighted with the site
Gracias!
Thanks for reading! We will put more of David’s cooking on soon!
Made this last night and it was simply refreshing ! I’ll admit, I wanted to add a few things, cilantro (from my put of herbs) or seedless kalamata olives but I resisted and we loved it !!!
Would love David’s recipe for those cute little (panny) cakes he made for the housewarming : )
Love to hear that! Yes, I will get the arepa recipe on here soon… I’m sure it’ll cause a sensation!