Bowl of Avocado - Tomato salad
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Avocado - Tomato salad


Puerto Rico   -   Ensalada de Aguacate y Tomate
Makes:
Effort:
Sched:
DoAhead:  		 2 #
*
12 min
Short		 This is a simple, but interesting Tropical Salad. It can be made a few hours ahead, as the Vinegar in the dressing will keep the Avocado from discoloring.




1-1/4
1
5
-------
2
3
1/2
1
dash
--------
#
#
oz
---
T
T
T
t

----

Avocado (1)
Plum Tomatoes  
Onion,red
-- Dressing
Cider Vinegar
Olive Oil ExtV
Salt
Pepper, black
Hot Sauce (2)
---------
Make   -   (12 min)
  1. Peel AVOCADO, remove seed, and slice 3/16 to 1/4 inch thick.
  2. Slice TOMATOES 3/16 to 1/4 inch thick.
  3. Tumble the Avocado and Tomatoes together gently.
  4. Make Dressing in a small jar, using Hot Sauce to your own discretion. Shake it up vigorously and pour over the Salad. Tumble gently until all is evenly distributed.
  5. Chill and serve. The Vinegar will keep the Avocado from discoloring for a few hours.
NOTES:

  1. Avocado:

      The pattern recipe calls for "1 large Avocado", which doesn't seem like much if you don't know that in Tropical Puerto Rico they use Florida Avocados. These are way bigger than our California avocados, and 1-1/4 pounds is below average. You can't make Guacamole with them because they're too watery, but you can use California / Mexican Avocados for this salad. I know of only one Philippine market in Los Angeles (Eagle Rock) that often has Florida Avocados - the Philippines are also Tropical, so they would grow the Florida kind there. For details see our Avocados page.
  2. Hot Sauce:   Tabasco Sauce works well in this salad - apply to your taste.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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