Avocado, Cilantro and White Onion Salad

Name: Avocado, Cilantro and White Onion Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums ripe avocados; 237 milliliters fresh picked cilantro leaves; 1 garlic clove, chopped; 2 limes, juiced; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 1 pinch Pinch sugar; 1 mediums white onion, thinly sliced

Avocado, Cilantro and White Onion Salad

You can never have too many hor d'oeuvre recipes, so give Avocado, Cilantro and White Onion Salad a try. One portion of this dish contains around 4g of protein, 43g of fat, and a total of 453 calories. This recipe serves 4. Head to the store and pick up avocados, picked cilantro leaves, garlic clove, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 20 minutes. Users who liked this recipe also liked Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro, Shredded Beef Tacos with Avocado, Onion and Cilantro, and Striped Bass with Cilantro-Onion Salad.

Instructions

In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Garlic

Sugar

Equipment you will use

Mixing Bowl

Whisk

Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks.

Ingredients you will need

Avocado

Equipment you will use

Cutting Board

Transfer to a serving bowl and add the onion and cilantro leaves.

Ingredients you will need

Fresh Cilantro

Onion

Equipment you will use

Bowl

Add the vinaigrette and toss lightly to coat just before serving.

Ingredients you will need

Vinaigrette

Equipment

Ingredients

Servings:

4mediums

ripe avocados 237milliliters

fresh picked cilantro leaves 1

garlic clove, chopped 2

limes, juiced 4servings

Kosher salt and freshly ground black pepper 59milliliters

extra-virgin olive oil 1pinch

Pinch sugar 1mediums

white onion, thinly sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Three Sticks Durell Vineyard Origin Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.