Avocado Salad

I first had a dish like this while on a trip to Mexico, when traveling was a safe activity. I remembered it tasted fresh and light and loved the simple flavours. I came home from the trip and just remember thinking I can recreate that! This is one of our favourite spring/summer salads and it’s so fresh and reminds us of warmer weather. 

First you want to chop your veggies (peppers, onion, cucumber, and tomatoes) and let them soak in vinegar and salt & pepper for at least 30 minutes. Once you're ready to serve you will scoop out the 1/2 avocado and put it on the plate. I like to put them with the pit spot up so I can fill it with the veggie mixture. This way it also catches some of the vinegar juices as well. 

     

Ingredients:

- 2 avocadoes halved

- 1/2 2 different colored peppers chopped 

- 1 tomato diced 

- 1/2 cucumber chopped

- 1/2 red onion

- 1/2 - 3/4 cup white vinegar 

- pinch of salt and pepper

* You can adjust the flavour by adding different veggies or even trying a balsamic vinegar instead of white

Directions:

1. chop the peppers, tomato, cucumber and onion and place in a container. Pour vinegar over the veggies and sprinkle with salt & pepper. Give veggies a stir and ensure they are all covered with vinegar mixture. Let sit for approximately 30 minutes to marinade. 

2. Halve the avocadoes and place on dinner plates. Scoop the veggie mixture onto the avocado and you are ready to enjoy!