Ensalada de aguacate (cuban avocado salad)

Yield: 8 Servings

Measure Ingredient
Watercress or lettuce
Leaves
The platter -- optional
2 larges Florida avocados -- or 4
Haas
Peeled -- halved legthwise
And
Sliced
1 small Onion -- sliced vertically
Salt -- to taste
Fresh ground black pepper --
½ cup Pure spanish olive oil -- or
3 tablespoons White vinegar -- or fresh
Lemo
1 teaspoon Chopped parley -- finely
Chopp

Recipe by: Mary Urrutia's "Memories of a Cuban Kitchen" On a large platter lined with the greens, arrange the avocado slices, place the onions on top, and sprinkle with salt and pepper. Whisk together the oil and vinegar and drizzle over the salad. Sprinkle with the parsley and serve.

Recipe By :

From: El Charro Cafe Favorite Recipes File

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