Colombian Avocado Salad
Avocado in strips with cherry tomatoes, red onion, corn and cilantro, dressed with lime, olive oil and a spoonful of mayonnaise. Nothing is cooked and it takes ten minutes. Serves five.
Servings: 5
Calories: 213kcal
Ingredients
- 2 large ripe avocados ripe but firm: soft ones fall apart when sliced
- 4 tablespoons lemon juice this is what stops the avocado browning
- 3 teaspoons olive oil
- 8 cherry tomatoes
- 1 teaspoon cilantro, chopped a small handful
- 1 red onion sliced into thin rounds
- 150 g corn tinned or frozen, drained
- Salt and pepper, to taste
- 2 tablespoons mayonnaise
Instructions
- Cut the cherry tomatoes in half or into quarters and set them aside.
- Halve the avocados, remove the stone and the skin, and cut them into thin strips. Squeeze some of the lemon juice over them straight away, before they have time to brown.
- Peel the red onion and slice it into thin rounds.
- Put the tomatoes, the avocado and the onion in a bowl, add the corn, the cilantro, and season with salt and pepper.
- Add the mayonnaise, the olive oil and the rest of the lemon juice, and turn everything over gently.
Notes
Lemon juice is what keeps the avocado green: the acid slows the enzyme that browns the cut surface, and it works best applied the moment you cut rather than at the end. The mayonnaise is there for richness, not for protection. Use avocados that are ripe but still firm, since very soft ones turn to paste as soon as you turn the bowl over. This is a salad to make and eat: an hour in the fridge and the tomatoes will have watered down the dressing.
Nutrition
Calories: 213kcal | Carbohydrates: 9g | Protein: 2g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 497mg | Potassium: 431mg | Fiber: 6g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg