Ingredients with Measurements:
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ripe avocados, diced
- 2 cups mixed greens
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Mason jar or other sealable container for pickling onions
Step-by-step instructions:
1. In a mason jar or other sealable container, combine the sliced red onion, apple cider vinegar, water, sugar, and salt. Shake well to combine and let sit for at least 30 minutes, or up to overnight.
2. In a large bowl, combine the diced avocado, mixed greens, and chopped cilantro.
3. Add the pickled onions to the bowl, along with any remaining pickling liquid.
4. Squeeze the lime juice over the salad and season with salt and pepper to taste.
5. Toss everything together gently until well combined.
Time:
Preparation time: 10 minutes
Pickling time: 30 minutes to overnight
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 14g
Protein: 2g
Fiber: 6g
Substitutions for ingredients:
- White vinegar or rice vinegar can be used in place of apple cider vinegar.
- Honey or maple syrup can be used in place of sugar.
- Arugula or spinach can be used in place of mixed greens.
- Parsley or basil can be used in place of cilantro.
Variations:
- Add diced tomatoes or sliced cucumbers for extra crunch.
- Top with crumbled feta or goat cheese for added flavor.
- Serve with grilled chicken or shrimp for a complete meal.
Tips and tricks:
- Make sure to slice the onions thinly so they pickle evenly.
- Use ripe avocados for the best flavor and texture.
- If you don't have a sealable container, you can use a bowl and cover it with plastic wrap or a lid.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional cilantro or lime wedges if desired.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
This salad pairs well with grilled meats or seafood, such as chicken or shrimp.
Suggested side dishes:
Garlic bread or roasted vegetables
Troubleshooting advice:
If the pickled onions are too tart, add a pinch of sugar or honey to balance the flavors.
Food safety advice:
Make sure to store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Pickled onions have been a popular condiment in many cultures for centuries. Avocados are native to Mexico and have been used in traditional dishes for thousands of years.
Flavor profiles:
This salad is tangy from the pickled onions and vinegar, creamy from the avocado, and fresh from the mixed greens and cilantro.
Serving suggestions:
This salad is perfect for a light lunch or as a side dish for a summer barbecue.
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