Easy, light and fresh this “salad” can be served on its own or as a (salsa) topping for grilled fish or shrimp.
- Two or three ripe avocados
- 1 large ripe tomato
- 1 medium red onion
- 2 teaspoons olive oil (optional)
- 2 tablespoons fresh cilantro, minced
- Kosher salt and fresh ground pepper to taste
- ¼ teaspoon cayenne pepper
- Juice of 1whole lime
Our favorite CUTCO for the job
- 2 ¾” Paring Knife
- Santoku-Style Trimmer or Traditional Cheese Knife
- 7 5/8” Petite Chef or 5” Petite Santoku
Wash Avocado. Then place the avocado firmly in your hand like an egg – holding it lengthwise. Starting at one stem (fingers to palm) carefully cut the avocado (we suggest using the Trimmer or 2 ¾ Paring Knife) in a circle from stem to stem around the pit. Gently pull avocado into two halves. Remove the pit. Then, slice the avocado into quarters (we suggest using either the 7 5/8 Petite Chef or 5" Petite Santoku.) Gently remove skin (you can also slip the edge of Spatula Spreader under the skin to remove). Place avocado quarters on cutting board and carefully cut into small dice or cubes.
Cut the tomato into small cubes (we suggest the Traditional Cheese Knife or the Santoku-Style Trimmer.) Chop onion into a fine mince (we suggest the 7 5/8 Petite Chef.)
Lightly toss all ingredients together with olive oil, minced cilantro, Kosher salt, ground pepper, cayenne pepper and lime juice (you do not want to mash avocado) and serve on grilled fish, chicken or steak, or as a salad side dish.
Contributed by: The State Street Kitchen