Summer Avocado Salad

Previously, I shared with you my recipe for Avocado Egg Rolls. Inspired by the popular Cheesecake Factory appetizer, this tasty and healthy recipe has become a staple on both our party menu and our quick Saturday night dinner menu. The zesty aroma of the fresh ingredients in the filling alone is enough to make my mouth water every time I am asked to whip up a batch.

For our most recent friends gathering, I decided to switch the recipe up just a bit by eliminating the egg roll wrappers (and the time it takes to stuff and roll), and create a chunkier version of the filling to serve it as a summer salad. Now, the egg roll version may have been a hit at previous gatherings…but this new salad version will be a guarantee for many summer Condo cook-outs to come. Whether served on its own, with tortilla chips, or as a topping on grilled chicken or fish, the fresh ingredients coated with a zesty lime dressing will be the perfect accent to any summer get-together. And if you really want to carry over the crunch of the egg roll version, try adding some crushed Chinese noodles to the mix!

Summer Avocado Salad
Makes 6-8 servings

1 tbspn olive oil
zest and juice of 1 lime
pinch of cayenne pepper
pinch of salt
2 firm, ripe avocados, halved and pitted
1 cucumber, peeled and chopped
1 small red bell pepper, diced
8 cherry tomatoes, halved
1 tbspn cilantro, finely chopped

In a small bowl, mix together olive oil, lime zest and juice, cayenne pepper and salt. Set aside.

Scoop out flesh of avocados, rough chop into pieces. Add the cucumber, pepper, tomatoes and cilantro, mix well. Add liquid mixture, stir well. Refrigerate until ready to serve.

Optional – top with crushed Chinese noodles just before serving.