An Avocado Salad for Your Hand

avocado-cup-salad.jpgHere’s a nice little spring treat filled with healthy fats and an extra dash of leguminous protein. The mighty avocado is a pretty impressive little fruit and a perfectly ripened one garnished with this melange of fixings would be the ideal snack on your porch. Fits in the palm of one hand too, so all you need is a spoon (and maybe a margarita). There’s another avocado salad recipe at the Smitten Kitchen link below. Bonus! 

You could bulk this up further with some diced tomatoes or even cooked shrimp, as we did in this salsa.

Makes 8 mini-salad cups; I’d estimate 2 halves or 1 full avocado per person/meal

 

Avocado Cup Salads with Black Bean Confetti

INGREDIENTS:

  • 1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)

  • 1 large bell pepper, finely diced (I used a mix of colors because we keep them around for the kid)

  • 1/4 cup finely diced white or red onion

  • 1 small jalapeno, seeded and minced

  • 1/4 cup olive oil

  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)

  • 1/4 teaspoon coarse salt, plus more to taste

  • 1/2 teaspoon ground cumin

  • Dashes of hot sauce or pinches of cayenne, to taste

  • Chopped cilantro for garnish

  • 4 ripe avocados

PREPARATION:

Mix black beans, pepper, onion and jalapeno in a medium bowl. In a small dish, whisk olive oil, lime juice, salt, cumin and hot sauce or cayenne. Adjust dressing seasonings to taste. Halve avocados and remove pits. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.

If you’re serving all four avocados right away, go ahead and mix the dressing and salad ingredients together, then heap each avocado half with salad and dressing and garnish with cilantro. If you’d like to stretch this over several days of lunches or the like, keep the mixed salad ingredients and dressing in separate dishes. When you’re ready to eat, cut and score your avocado, dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing. Garnish with cilantro.

Eat with a spoon.

PHOTO: Smitten Kitchen

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