I remember looking for Cuban recipes on the internet in the late 1990s, long before food magazines and any blogs were online – and I found iCuban.com. That site grew into Three Guys From Miami, a Cuban food website that friends Raúl Musibay, Glenn Lindgren, and Jorge Castillo used as a platform to their love of Cuban cuisine with lots of humor (and mojitos).
During the summer, when I can’t bear to cook – ae Three Guys step in to save me: I take one of their tasty salads and simply serve it over brown rice. The one that I’ve been craving lately is a variation of their avocado salad. It’s best made with Florida avocados (though don’t tell the Three Guys I generally use Hass, which is more prevalent in Houston grocery stores). Make it big and it’s a meal. Make it modest, and it’s a snack.
What makes this salad satisfying by itself is, without question, the very best fresh limes and cilantro. By itself, this salad is a refreshing snack. Served over brown rice, it’s quite satisfying to chase away hunger and cool you down after the day’s heat.
A word about the ingredients: I love colorful bell peppers, so you’ll find red, yellow and orange bell pepper slices in my avocado salad. I use an equal amount of bell pepper and avocado slices to add a more heft and crunch to the salad (though I guess that makes this more of an avocado-bell pepper salad, doesn’t it…).
I often buy a bottle of fresh-squeezed lime juice (both Central Market and Whole Foods in Houston carries it). Also, I love the strong flavors of red onion and cumin, but they can overpower my palate, if not the salad – so microwave the onion shavings for a few seconds to take off the edge without dampening its taste. Do the same with the cumin powder on a separate plate.
- Avocado Salad (Ensalada de Aguacate)
- 3 medium sized bell peppers (any color), sliced
- 3 medium sized avocados, sliced
- ¼ cup shaved red onion
- fresh cilantro, chopped
- salt + pepper (to taste)
- ¼ cup olive oil
- ¼ cup fresh lime juice
- ½ teaspoon cumin
- pepper (to taste)
- Arrange the avocado and pepper slices on a plate (or over a bed of rice), alternating colors.
- Sprinkle the cilantro over the plate.
- Make the dressing: whisk together the olive oil and lemon juice with the cumin and fresh ground pepper (to taste), and pour over the salad.