Avocado salad "Mexican"

Category: Cold meals and snacks
Kitchen: mexican
Mexican avocado salad

Ingredients

avocado 2 pcs
a tomato 0.5 pcs
Bell pepper 0.25 pcs
olive oil 1 tsp
lemon juice 1 tsp
salt, red hot pepper taste

Cooking method

  • Remove the pit from the avocado, separate the flesh from the skin, mash with a fork. Add finely chopped tomato and pepper. Season, stir. Olive oil can be substituted with homemade mayonnaise if desired. In this case, reduce the amount of mayonnaise by half.

The dish is designed for

1 serving

Time for preparing:

3 min

Note

This salad is probably offered in all Mexican restaurants. Its shelf life is very short, so in decent establishments this salad is prepared directly in front of the client's gaze, making a small show out of this action.

chaki2005
How we love avocado !!! Thank you Tanyush !!!
azaza
Good health! For some time now, too, have avocados Even without anything, just pick out the skin with a spoon - and it's delicious. And with a tomato and a delicious dressing, so in general
chaki2005
And, we just have a toast and a little salt, you can also have a lemon. juice lightly
azaza
Mexicans also have a very popular avocado dip for corn chips. But somehow I didn't decipher it into its components. In the next. once I try to disassemble, I will specially turn on spare receptors
chaki2005
Oh, why are you flying to Mexico for breakfast?
azaza
Quote: chaki2005

Oh, why are you flying to Mexico for breakfast?
No, well for breakfast - that would be awesome. Until you reach, you will have time to dine three times. On vacation. One time was not enough - I'm going to the second one. True, to Mexico, one might say, with one foot, the rest to California. But there are these Mexican restaurants every first second.
Scops owl
The salad went off with a bang, otherwise I used to only make boats with garlic and herbs in an avocado. Thank you.
azaza
To your health!

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