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2 large firm avocados
Optional additions:
Dressing:
Peel avocados, and chop everything to 1/2" cubes. Keep separate. Drizzle about 1 tbsp. lemon juice on avocado to keep it from browning.
Mix dressing ingredients in a jar or whisk in a bowl.
Before serving, arrange nicely on a big platter with an eye for color, or toss in a bowl. Add dressing, and toss.
Poster's Notes:
The whole idea behind the salad is the contrasting colors and small dice. But not too small, so its not mushy.
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
3 to 4 large firm tomatoes
3 to 4 bell peppers in all colors
1 to 2 cups corn kernels (naturally she picked corn in the field, boiled it, and so on...but I use canned corn)
2 to 3 cucumbers, the thin long ones (if they are very juicy, discard the middle), don't peel
1 bunch chopped cilantro (I used parsley instead)
1 to 2 cups cubed cooked chicken breast
3 to 4 cubed hard boiled eggs
*OR*
1 to 2 cups feta cheese
3/4 cup oil
1/4 cup lemon juice or vinegar
1 tsp. salt
1 tsp. Dijon mustard (omit if not eating kitnyiot in Passover)
Dried herbs to taste, if desired
I have seen Martha do this salad on TV a few years ago and she added a lots of other things - which I thought was way too complex - like green beans, lima beans, shredded carrot, and so on.