Avocado Salad Appetizer with Tomatoes and Pickled Onion
When you need to whip up a nourishing, healthy dish that fits all kinds of diets and healthy eating, the best idea is an avocado appetizer with greens, vegetables and an olive oil dressing. We often buy avocados in season. They're usually a little underripe, but after a few days on the shelf they're perfect for salads and sauces.
I first saw a Persea americana tree in its homeland, the Americas. It was big and evergreen, and hummingbirds had built nests in its branches no bigger than a walnut shell. The fruit wasn't in season, so we just admired the tree and the birds. Long ago, the fruit was called the alligator pear – surely because of its green color and bumpy skin.
The best-known avocado appetizer is probably guacamole, a thick Mexican dip made from the flesh of ripe avocados. The main additions are lime juice, salt, often garlic, olive oil, chili, herbs and so on. An avocado appetizer is a perfect example of vegetarian cooking and can also be served as a side dish. Sliced ripe avocado often ends up in other salads too, even when the recipe doesn't call for it.
Ripe avocado pairs well with vegetables and greens, and it often goes into tasty salads with fruit. Salads and appetizers with salmon, caviar or brined cheeses turn out great too – there, avocado plays a supporting role. Because of its neutral taste and smell, avocado lets the flavor and aroma of the main ingredient come through.
Fully ripe avocados are fairly rare in stores. If you buy an underripe one and leave it on the shelf, after a while the flesh becomes creamy and ready to use. Besides green avocados, you'll also find brown and black ones. Any of them will do – the flesh is practically the same.
In the US, California salad is very popular, and ripe avocado is its main ingredient. It also has onion, tomatoes, greens and an olive oil dressing. The ingredients of California avocado salad change quite freely, and the salad always turns out well. It's often served as a side dish or to garnish cold meat platters.
Ingredients
2 servings
- Large ripe avocados 2
- Romaine lettuce 1 bunch
- Cilantro 1/2 bunch
- Cherry or cocktail tomatoes 8-12
- Red onion 1
- Olive oil 50 ml
- Salt, black pepper, oregano, wine vinegar, brown sugar to taste
Step-by-step recipe
- For a tasty avocado appetizer, ripeness is crucial. Underripe avocados will ruin the salad – better let them ripen. Keep in mind that the flesh is high in calories and fat, although healthy fat. Soak the lettuce leaves in cold water ahead of time and dry them. Small tomatoes are best. If you can't find them, seed large tomatoes and cut them into big chunks.
- For this appetizer you need to pickle the red onion. An elongated onion is best – it's easier to slice. Peel the onion and slice it into very thin rings. Separate the rings with your fingers; you can skip the center. Put the onion rings into a small bowl, sprinkle with 1/2 tsp of brown sugar and toss. Add 1-2 tbsp of wine vinegar. Let the onion pickle for up to 10 minutes.
- Meanwhile, prepare the tomatoes. Cut small tomatoes in half, larger ones into quarters. Put them in a bowl, season with salt and pepper, add 1 tbsp of olive oil and toss gently. Leave them for a bit while the onion pickles.
- Make the salad dressing. Pick the leaves off the cilantro sprigs and chop them. In a cup, mix the olive oil and 1/2 tsp of wine vinegar. If you like, use balsamic vinegar or lemon or lime juice instead – the avocado appetizer will be a little different, but just as tasty. Add the chopped cilantro. Then blend everything with an immersion blender into a sauce – it will emulsify at the same time.
- You can swap the romaine for other greens – butter lettuce or frisée will work. Ideally, they shouldn't be bitter. The leaves should be washed and dried. Tear the lettuce into large pieces and arrange them on a plate. Cut the ripe avocado in half and remove the pit. Peel off the tough skin, trying not to damage the flesh. Slice the flesh and lay it on the lettuce.
- Next, drizzle the dressing over the lettuce and avocado. Avocado oxidizes quickly in the air and turns brown, and the dressing helps prevent that. Alternatively, you can drizzle the avocado with lemon or lime juice. Add the tomatoes and red onion rings to the plate. I recommend finishing with a pinch of dried oregano or a little pepper to taste.
- The avocado appetizer is served at room temperature, no chilling needed. It tastes especially good with ripe tomatoes picked straight off the vine right before cooking. The appetizer is delicious and makes a great side for cured or smoked meats.
| Serves: | 2 servings |
| Calories: | 165 |
| Prep: | 10 mins |
| Cook: | 5 mins |
| Total: | 15 mins |
| Category: | Snacks and Sauces |
| Cuisine: | American cuisine |
| Rating: |
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4.4
(11)
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