Ecuadorian Avocado Salad

I made this recipe on a whim once for a Spanish class in college. I was nervous when I started adding the ingredients, because I never thought something so simple could turn out well. My roommates at the time loved it and it has since become my go-to dish when I’m too lazy to cook.

  • 2 avocados, diced in medium-sized cubes
  • 2 medium tomatoes, diced the same size
  • *½ red onion, finely chopped
  • *1 ½ lemon, juice of
  • 1 or 2 tsp of salt
  • 3 tbsp cold water or olive oil

DIRECTIONS

  1. Dice tomatoes and avocados and gently toss together. Be careful not to mash the avocado.
  2. In a separate bowl, mix the chopped onion, 1 tsp of the salt, lemon juice, and water or oil together. Taste and add additional salt of needed.
  3. Pour mixture over tomatoes and avocados and serve plain or over rice.

*I find that ½ red onion and 1 ½ lemons is too strong, so adjust the ingredients according to your personal tastes. I usually stick with a little more than ¼ of a red onion and 1 lemon. 1 serving has 180.5 calories and the recipe serves 4.

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