Prep 15 mins
Cook 0 mins
A memorable salad dish that is vibrantly fresh and beautiful - not to mention simple. It's nothing more than pico de gallo (tomato salsa) on an avocado. I had this at Little City in Austin, Texas and fell in love. Now I make it as a meal for myself or a starter for dinner parties.
- 1 large tomatoes, small dices
- 1⁄2 medium red onion, small dices
- 1 fresh jalapeno, minced
- 1 teaspoon fresh cilantro, chopped finely (less (or more)
- Tabasco sauce
- 1 avocado
- tortilla chips
- Mix the tomato, onion, jalapeno, and cilantro together in a small bowl. Let sit at room temperature briefly to allow flavors to meld.
- Halve and pit the avocado, leaving the skin on.
- Using a table knife, cut the the avocado from the pulp down to, but not through the skin. Make cuts both laterally and horizontally, so that you essentially end up with avocado chunks still in the shell.
- Place avocado on a plate. Divide and scoop the pico de gallo into each half where the pit was. Sprinkle liberally with Tabasco sauce. Don't skip the Tabasco -- it really makes the dish with a vinegary, spicy effect.
- Serve immediately with thin, warm tortilla chips.
This was easy & spicy. I probably didn't use as much tabasco as suggested, but found everything pleasant. I served on a small bed of romaine with extra veggies and made two salads from the one avocado. There was even extra salsa. Made for Spring '09 Pick A Chef.