…every pantry has a story
I am guilty of neglect, I blame my never ending quest for gainful employment, on which I am hoping to have a breakthrough on very soon. I’ll try to get back in the grove with one of my families favorite salads. This is based on a recipe from the Barefoot Contessa, that shockingly enough does not have one stick of butter in it. I have made a few alterations here and there. My go to lime juice is Nellie & Joe’s Key West Lime Juice, even if you do feel like squeezing limes. Plus you can use the left overs for Key Lime Margaritas!
Caution when handling jalapeno, they are sneaky and sometimes want to blind you. I always cut them away from me, over the trash can, cleaning out the seeds then rinsing under cold water. When you are done mincing them be sure to wash off the knife, cutting board, and hands as well.
Preparing the avocados is simple if you just run a knife around the middle then pull apart. Removing the seed is easy, place the avocado half on the board, then carefully give it a whack with your knife to slightly embed into the seed then twist, and pull it pops right out.
One more side note on avocados my daughter worked in a restaurant one summer, there they always put the seed into the guacamole to keep it from browning. It really does work, so I do that in this recipe as well, it must be the oils from the seed.
Combine all the salad ingredients gently so the avocado doesn’t become mush. Combine dressing ingredients and whisk together. Pour over salad, toss gently and enjoy!