Summary

Ingredients

• 2 small avocado (s), ripe, or 1 large
• 4 tomato (s), panicle or romaine
• 1 onion (s), red
• 1 clove garlic
• 1 chilli pepper (s), fresh, red
• 1 bunch coriander greens, (alternatively tablespoon crushed coriander seeds)
• 2 pinch (s) salt
• 1 pinch (s) pepper
• 1 lime (s), or lemon, add the juice
• 6 tablespoon olive oil
• 1 teaspoon mustard, spicy

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Instructions

1. The California avocado salad is one of our favorite salads. It tastes just like that with baguette, with cheese toast or as salsa with grilled salmon or steak. If you like salsa, you can add more heat to salmon or steak. Please dose salt and pepper individually. If you don`t like lime, take lemon. The amount is enough for 2 people as a main course with bread or for 4 as a side dish Mix the oil, lime or lemon juice, salt and pepper and a little mustard into a vinaigrette. Finely chop the coriander and set aside. Peel the onion and cut into cubes. Grate the garlic and add it directly to the vinaigrette. Wash the chilli and cut in half. Remove the seeds and cut into very fine rings (preferably with disposable gloves). Wash tomatoes and cut into large cubes. Put the tomato cubes and the onion cubes in the vinaigrette and stir everything. Peel the avocados and cut into cubes. Fold under the tomatoes. Fold in the coriander, season to taste. Let it steep for about 10 minutes, season to taste again, serve.