Where I live, it is not uncommon for temperatures to hit the 80 degree mark in April and stay that high until October. It’s hot, and most days it’s humid. And I hate to be hot. So I look for ways to make myself more comfortable. I stay indoors in the air conditioning. I drink lots of cold water. And I use my oven as infrequently as possible.
As a result, I find myself making lots of salads. This one features avocados and onion. When I can find them at the market, I use Vidalia onions. I grew up not too far from Vidalia, Georgia, after all; so I am particularly fond of them. When I can’t find Vidalia onions, I use red onions.
I eat avocados a lot because they are so incredibly good for you. They are chock-full of nutrients, including 20 vitamins and minerals. One of those minerals is potassium, an important mineral that most people don’t get enough of. Bananas are well-known as a source of potassium, but avocados actually contain even more potassium than bananas do. And avocados have omega-3 oils, one of the most beneficial nutrients there is, especially for heart and brain health.
Avocado and onion salad
- 4 ripe avocados
- ½ onion (Vidalia or red), peeled and finely sliced
- 1 large lime, juiced
- 3 tablespoons olive oil
- Sea salt, to taste
- Pepper, to taste
- 1 large lime, cut into wedges
- Prepare avocados. Cut them in half, remove the pit and cut in half again. Remove the peel and slice lengthwise. Arrange the slices on four salad plates.
- Lay onion slices on avocado slices.
- Drizzle lemon juice and olive oil over avocado and onion slices. Sprinkle with sea salt and pepper to taste.
- Serve immediately with lime wedges.
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