By Christie Vanover | Published January 7, 2012 | Last Updated December 28, 2022
When I was heading home for Christmas, I had a long day of traveling. I was exhausted, but needed to eat. I wanted something light, but still satisfying. The waitress at the Hyatt lounge recommended an avocado salad and a glass of MacMurray Ranch Pinot Noir.
The salad arrived and it immediately reminded me of a deconstructed guacamole. It was just the dish I was looking for.
Today, I’ve recreated the recipe at home. It’s quite simple. This is a single size serving, but it makes enough dressing for two salads. For a full meal, add a grilled chicken breast or piece of fish on top.
- 1 avocado
- 1 thin slice red onion
- ¼ red pepper
- ½ jalapeno, fresh
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon champagne vinegar
- ⅛ tsp. kosher salt
- ⅛ tsp. cumin
- ½ tsp. sugar
- ½ lime
Cut the avocado in half and remove the pit. Slice the avocado while its still in the shell.
Scoop it out with a large spoon and fan the slices on a plate.
Slice the red onion slice in half, so you have thin strips. Julienne the red pepper and jalapeno slice, removing the seeds. Add to plate.
In a small bowl, whisk the garlic, olive oil, vinegar, salt, cumin and sugar.
Drizzle half of the dressing onto the salad. Squeeze the juice from half of a lime over the salad.