Avocado salad is fast, flavorful

Knight Ridder Newspapers

From "Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine" by Douglas Rodriguez comes this quick recipe for an avocado salad. It makes 4 to 6 servings.

Avocado salad

1/4 cup finely chopped green onions

1 large red bell pepper, stemmed, seeded and finely diced

1/3 cup finely minced sweet onion

1/4 cup chopped cilantro leaves

1 small tomato, seeded and chopped

1 cucumber, peeled

1/4 cup freshly squeezed lime juice

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 ripe but firm Haas avocados

Combine green onions, red pepper, sweet onion, cilantro and tomato in large bowl. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Cut crosswise into thin slices and add to vegetables. Stir in lime juice, olive oil, salt and pepper. With a small paring knife cut around each avocado to remove the peel. Cut the avocados into chunks and carefully fold into the salad. Serve.

Data per 1 of 6 servings: Calories, 216; protein, 2.62g; fat, 19.85g; carbohydrates, 11.18g; sodium, 144mg; saturated fat, 2.90g; monounsaturated fat, 13.15g; polyunsaturated fat, 2.23g; cholesterol, 0mg.