Are you looking for an avocado salad recipe for a special occasion? Are you in need of an avocado recipe that’s easy to assemble, and both elegant and delicious? I developed this recipe last week after sampling a friend’s recipe. She called her recipe avocado boats because the avocado filling is placed into romaine leaves (they’re kind of shaped like a boat if you use them lengthwise.)
Anyway, Alan and I thought this recreation was sumptuous and it only took about 30 minutes to put together, from start to cleanup, including making the southwestern dressing.
Here’s how the avocado salad recipe was made:
Peel and chop 1.5-2 Haas avocados and place in a bowl
Chop one medium, well ripened tomato and add to the avocado
Add ½ cup fresh or frozen (thawed) corn to the avocado and tomato mixture
Add 2 tablespoons of sliced black olives
Toss together with Southwestern Dressing
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1/8 teaspoon sea salt
1/8 teaspoon cumin
Place the ingredients in a ½ pint jar with a lid and shake until ingredients are thoroughly blended. Pour onto the avocado salad recipe and toss.
Next, rinse and dry 8 whole romaine leaves. Double up the leaves for added support, by placing one inside another. You should have 4 sets of leaves or “boats”.
Finally, divide the avocado recipe for avocado salad equally between the 4 boats. Keep covered in the refrigerator until ready to serve. This recipe goes great with mango salad.
