As a college student, I enjoyed an Argentinian restaurant in an alleyway in Pasadena, CA. There is no sign of it anymore as far as I can tell from Google maps, but I always got this salad when I went there and it wasn’t there anymore-yikes! Salad at this restaurant honors that restaurant’s delicious food, which I long ago forgot and that is already beginning to fade from my memory.
It was a culinary wonderland for someone beginning out on the foodie trail to have the opportunity to sample Lebanese and Thai fare in a foodopolis.
If you want to serve more people, you can easily use two avocados rather than one. If the salad needs any seasoning adjustments after marinating, you can add sugar or salt after you taste it. The sweet onion in this salad is a great combination with cream cheese, avocado, and lemony dressing. Although my mother knows that I don’t like raw onions, the red onion is sweeter than yellow or white.
Avocado Salad with Marinated Tomatoes
Written by: Everyday Cooking Adventures
This recipe serves 2 people.
- One avocado, thinly sliced
- Half a lemon, cut into two wedges and seeded
- The recommended amount of olive oil is one tablespoon.
- One quarter of an onion, sliced and separated into rings.
- Sugar, 1 tablespoon
- Black pepper and salt
- The olive oil, sugar, and lemon juice from both wedges should be whisked together in a bowl or ramekin.
- Put the avocado slices in a shallow bowl or tupperware and cover with raw onion rings.
- Place the avocado and onion in a tupperware, cover with saran wrap or put the lid on the container, and place the contents in the refrigerator. Marinate covered for 20-45 minutes.
- If the salad needs to be tweaked, such as with more sugar, salt, or black pepper, test it first before dividing onto two plates.