Servings: 2 people
With skin on, cut the avocado in half lengthwise. Remove the pit then cut each half into quarters.
Place onions, garlic, olive oil, oregano, cilantro, salt and pepper in a mixing bowl and let the onions marinate 10-20 minutes.
Add the avocados and massage well in the vinaigrette
Taste and adjust as necessary before serving in mounds on individual plates.
Toss the onions with the dressing first and let marinate 20 minutes to boost flavor
Leave the skin on so that the salad holds its shape. This also prevents the avocado from browning so quickly
If you have fresh herbs available use them, but don’t fret, the salad is still great with dried herbs
Add sliced or cherry tomatoes for a twist. Canned tuna or chicken chunks are a good protein add.
These could also be served as an appetizer
Calories: 488kcal | Carbohydrates: 28g | Protein: 5g | Fat: 44g | Saturated Fat: 6g | Sodium: 19mg | Potassium: 1107mg | Fiber: 16g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 35mg | Calcium: 76mg | Iron: 2mg
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