Quick and easy avocado salad

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This is a repost, but it’s worth it. This is the recipe I turn to every summer when tomatoes are ripe, and I need a quick, easy side dish. Also, my version has evolved, both in ingredients and method, so I’m including my up-to-date version in this post.

Looking for a quick, easy dish to take to a Fourth of July party today? This is it! You can whip it up in about 10 minutes, and although it might taste better if it sits for a bit, you can serve it right away. And because it has no mayo, you don’t need to worry about it sitting at room temp for a few hours. Perfect for a potluck, barbeque or picnic! Plus, it’s just chock full of healthy stuff, and has no sugar in the dressing! Just a minimal bit of honey — which you could leave out, if you want.
The original recipe is from Ina Garten, although she calls it “Guacamole Salad”.
I do make a few minor tweaks. Being the spice wimp I am, I leave out the jalapeno and cut back on the cayenne. But I also add in some chopped cilantro, and as I said, I’ve altered the method.

Avocado Salad

    2 limes
    1/2 t. honey
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 clove garlic, minced
    1/8 teaspoon ground cayenne pepper
    1/4 cup good olive oil
    1 pint grape tomatoes, halved (or 1 lb. large tomatoes, chopped*)
    1 yellow bell pepper, seeded and 1/4-inch diced
    1 (15-ounce) can black beans, rinsed and drained
    1/2 cup diced red onion  
    2 (or more) ripe Hass avocados,  diced at the last minute
    chopped cilantro, to taste
    additional salt and pepper, to taste, if needed

Grate the zest of the two limes (just the green part!) into the large bowl you’ll be using for your salad; set aside. 

Juice the limes and measure 1/4 cup of the juice. In a small bowl, whisk together the measured lime juice, honey, salt, black pepper, garlic, and cayenne pepper; then add the olive oil and set aside.

Place the tomatoes*, yellow pepper, black beans, and red onion into the large bowl with the lime zest. Re-whisk the dressing and pour it over the vegetables. Toss well, and store till ready to serve. Keep at room temp if you will be serving within an hour or so; refrigerate for longer storage. If refrigerating, remove about 30 minutes before serving time.

Just before you’re ready to serve the salad, dice the avocados and chop the cilantro, and fold them both into the salad. Check the seasoning and adjust if necessary. Serve at room temperature.

*If using large tomatoes rather than grape tomatoes, don’t include them at the beginning; add them with the avocado. You may chop the tomatoes ahead of time and store at room temperature.
Jana

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