Description
On my Christmas table this salad came quite by accident. In the pre-holiday rush I forgot to buy cucumbers, so I had the night of December 31 to send them a husband. And knew that it is fraught with consequences (not like my husband to go shopping), but I didn't expect that much. Returned husband proudly handed me two avocados, and on my legitimate question: "where are the cucumbers?" Followed by an exhaustive answer: "Cucumbers were not, but avocado is also green. "I just lost all the words of indignation, and here is the recipe for the salad I had to look for, and even so that you can cook quickly and simple products.
Ingredients
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Tomato
3 piece
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Avocado
0.5 piece
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Onion
0.5 piece
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Lemon juice
2 Tbsp
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Vegetable oil
3 Tbsp
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Salt
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Black pepper
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Greens
Cooking
Avocado should be ripe, soft to the touch but not overripe. Though this purchase husband I was fine, avocado was just as it should - fresh and ripe. So, avocado peel, remove the bone (it will put aside, we still need). Cut avocado cubes or small slices. Liberally sprinkle with lemon juice, stir and put in a bowl with sliced avocado pit. This advice protection from darkening of the pulp I read in Internet, I don't know what helped more lemon or a bone, but the salad could stand for 1.5 hours without Browning before serving.
Bow clean, cut into thin half rings and pour boiling water for 2-3 minutes. The water is then drained and allowed to cool.
Tomatoes, cut into small pieces. I had cherry tomatoes and I just cut them into quarters.
Put in a bowl with avocado, onion and tomato. Pour oil, salt and pepper to taste. Before serving, remove the bone, stir and decorate with greens.
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