Summer brings all kinds of produce here in North America, and that means it’s time for my favorite salad ever. It takes a bit of elbow grease to prepare, but on the upside you never have to turn on your stove and it’s a great one-bowl dinner for raid nights.
Spring Strawberry Avocado Salad
Serves 1 as a meal, 2 as a side
1 pint of strawberries
1 Haas avocado (on the firm end of ripeness)
1/4 of a red onion
2-4 hot peppers (I use fresno peppers)
1/4 cup chopped cilantro
1 lime, juiced
2 tablespoons of sugar
a sprinkling of salt
an optional sprinkling of crushed red pepper flakes if you like SPICY
Chop everything! I usually do the strawberries in large bite sizes and everything else in equal smaller size.
Juice the lime over the chopped stuff. Add the sugar and salt and stir it all together.
That’s it! Let it sit in the fridge for at least 10 minutes before serving so the flavors have a chance to mingle. Stir again before serving.
This salad is amazing with seafood like salmon or prawns, or pork cutlets.
Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and going light on the carbs, and dislikes measuring things. Jessica is currently obsessed with Korean cuisine.