Chopped Avocado Salad

When I am at a loss for meal ideas, I turn to some old stand-bys… Meatless Monday, Taco Tuesday, Fish Friday … if I am really stuck in the middle of the week, that generally means pizza (gluten free and home made, of course!). This week, I was stuck for a new idea on Tuesday so I immediately started thinking about ways that I could make Taco Tuesday a little bit more exciting.

I thawed some grass-fed hamburger meat in the fridge all day while I plotted exactly how I could avoid making a special trip to the grocery store. Thankfully, I had bought 2 avocados on Sunday and they were sitting patiently on the counter. I bought the avocados with the intention of making guacamole on Father’s Day but I never got around to it. Faced with these two avocados on my counter, I still didn’t really feel like making guacamole.

As dinner approached and the littles were getting restless, I began preparing the avocado, gently cutting the avocado in the middle and twisting the two sides apart. I took a large spoon and separated the tough skin from the delicate green flesh. I started chopping the avocado, eating a piece and giving bites to my baby here and there, waiting for some inspiration. As I looked into the bowl and saw the beautiful pile of chopped avocado get bigger and bigger, I realized that all I would have to do was serve this as its own chopped salad to accompany our simple tacos and cilantro brown rice. Easy! Delicious!

Waiting to be cut…

Making the Chopped Avocado Salad … 

I continued chopping the avocado and also added one thick slice of local Vidalia onion, finely chopped. I then sliced a large tomato, removed the seeds, and chopped that into our deconstructed guacamole. I sprinkled the salad with a little bit of sea salt and drizzled the tiniest bit of olive oil over the top. That’s it! No mashing, no mixing. I lightly tossed the ingredients with a fork to combine them and served it immediately.

Good enough for this discerning palate

The simple avocado salad was a huge hit with the kids and my husband. Because I used a sweet vidalia onion, I could even give this to the baby and not worry about giving him too much spice – as you can see, he loved it!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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