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Avocado, Cilantro and Lime Salad



There are some foods you just love or hate. No half- way point, no maybe, you are either all in or not in at all.  Cilantro and cumin top this list and I love them both. It was always a love affair with cumin but cilantro started slowly and over the years I fell in love.  Try to pick bunches that have been harvested young. Once the leaves get dark green and heavier the taste changes and the herb becomes stronger.

I was just in California and had some fabulous food. My favorite was an avocado, cilantro and lime salad that my daughter, Cristina made and served with scrambled eggs. We are talking serious deliciousness here.

IMG_3523 Cut the avocado in half, remove the pit and with a teaspoon scoop around the shell and take the fruit out whole.

IMG_3528Cut the avocado and squeeze lime juice on it. Start with 1/2 a lime, if it doesn’t have much juice you may have to a little more.

IMG_3521I like to do a rough chop on the cilantro although the leaves are so pretty you can keep them whole.

IMG_3548Toss the salad and add salt to taste.

IMG_3552Today, I lightly blackened fish to serve as a base for the salad. I also love this salad on it’s own.

Serves 4
Prep time 5 minutes

2 Avocados
½ bunch of cilantro
½ lime
pinch of salt

Peel and seed avocado and cut into ¾ to 1 inch pieces
Roughly chop ½ bunch of cilantro
Squeeze lime,  add a pinch of salt and toss.  Taste and adjust seasoning.

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