Creamy avocado and fresh strawberries with basil, chilli and a tart lime dressing. Savoury, spicy and creamy, all in one healthy, summer salad recipe.
Now, I loves me some guacamole. I usually prepare it with a little fresh garlic, lime juice, some tomato, perhaps some coriander, and a generous sprinkle of salt. It is freakin’ delicious and I eat it for breakfast most mornings.
But I wanted to think of something more interesting to blog for you today. I’ve said this before, and I’ll say it again, my dream is to see vegetarian food as a cuisine. One unrestricted by national boundaries – because, let’s face it, as an active choice vegetarianism has little history. I’m sure I am also repeating myself when I say that culture is just what people do. I have a huge amount of respect for traditional practices, especially when it comes to food, but what I do not have is a slavish devotion to it. What happened in the past is worthy of consideration and appreciation, but we need not stick to the same exact recipes that our ancestors followed because of the severe supply restrictions that were imposed on them.
So I offer you a new, unbelievably non-Mexican recipe for a guacamole-like recipe. Enough caveats?
All the ingredients in this dish have flavour compounds in common, even if they aren’t typically eaten together. This is also true of both baked potatoes and pomegranate, so the flavours of this meal as a whole are harmonious and balanced.
One thing to remember when preparing this recipe – and avocado in general – it really needs to be seasoned properly. The right amount of seasoning will lift this somewhat bland ingredient to a glorious harmony of luscious texture and taste. I hope you enjoy it!
Avocado salad with strawberries
Ingredients
- 2 ripe avocados
- 1 lime juice only
- 2 medium tomatoes
- 10 ripe strawberries
- 10 large basil leaves
- 1 red bird's eye chilli
- salt to taste
- freshly ground black pepper to taste
Instructions
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Cut the avocado flesh into chunks (I'll leave the size up to you) and toss in the lime juice. Season generously. Arrange on a plate.
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Finely chop the basil and chilli, then cut the tomato and strawberries into chunks. Mix together gently and spoon over the avocado. Serve immediately.
All I need is, ‘I’d love to hear any requests!’ And I am there! I am new to food blogs and have been captured by all the creativity and new ideas! I’ll be brief! (hardly ever say that!) I wish the food bloggers would come up with some kind of pepper heat chart for their recipes. * Mild, ** Medium, ***Hot, ****Nuclear Fusion. Something like that. Or made up their own. Next, I just wanted to tell you what my favorites are, Dressings, dips and sauces. I am a novice cook but I feel like I can do a lot with them. Thank you for invitation to get involved!
Welcome! Glad to have your requests! The problem with a pepper heat chart is that people have different tolerances to chilli heat and one person’s mild can be another person’s nuclear. Also, chilli heat can vary a lot, even with the same type chilli. I do generally warn if the recipe is likely to come out very spicy, but I think it will help you more if you get a sense of a few different common chillies and how much of them you like to eat in one meal. Also, for most recipes, you can add the chilli bit by bit at the end and get it exactly as hot as you want it – good luck experimenting!
And thanks for your other request – dressings, dips and sauces gives me a lot of space for creativity! Are you looking for something you can use with a lot of different dishes?