Ingredients with Measurements:
- 2 large hoes, peeled and sliced into thin rounds
- 2 ripe avocados, peeled and diced
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced hoes, diced avocados, thinly sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
15 minutes
5. Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- If hoes are not available, you can use jicama or cucumber instead.
- If you don't have fresh cilantro, you can use parsley or basil.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced tomatoes or bell peppers for extra color and flavor.
- Top with crumbled feta cheese or queso fresco.
- Add a diced jalapeno pepper for some heat.
Tips and tricks:
- Make sure to slice the hoes thinly so they are easy to eat.
- Use ripe avocados for the best flavor and texture.
- Don't overdress the salad, as the hoes and avocados will release some moisture.
Storage instructions:
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None needed.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra cilantro or sliced avocado.
Garnishes:
- Fresh cilantro
- Sliced avocado
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with tortilla chips or warm corn tortillas.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the salad is too dry, add a little more olive oil or lime juice.
- If the salad is too wet, drain off some of the excess liquid.
Food safety advice:
- Make sure to wash the hoes and avocados thoroughly before using.
- Store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
- Hoes are a root vegetable that originated in Africa and are commonly used in Caribbean and Latin American cuisine.
- Avocados are native to Mexico and Central America and have been cultivated for thousands of years.
Flavor profiles:
- This salad is fresh and bright, with a combination of crunchy hoes, creamy avocado, and tangy lime dressing.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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Taste: Creamy, Tangy, Zesty, Refreshing