Easy, Healthy & Delicious: Balsamic Avocado Salad

Would you ever think to combine the flavors of balsamic vinegar and avocado? When I first saw the recipe, I was intrigued in the way that I always get when faced with a surprising new marriage of ingredients. I love weird food, or at least different food. I knew that I had to try it for that very reason – and really, of all the bizarre food combinations I’ve made and eaten in the past, this is really tame. So if you’re not as curious as I am with food, I think you’ll still enjoy this.

The salad is cool, creamy, and even a little sweet. It has a little bite to it without being overtly spicy, which is nice. The balsamic flavor was a little subdued, although I admittedly didn’t do too much measuring and may have been a little heavy handed with the lime. I would suggest doing what I always forget to do: once you make the marinade, taste it and actually adjust the flavors. For some reason, I never bother with this last step when cooking. I still really liked it, paired with my all-time favorite, go-to protein source: an egg (poached this time, which added to the creaminess of the dish).

Balsamic Avocado Salad, adapted from Eat Yourself Skinny
Yield: 4 servings

The Ingredients
1-2 tablespoons lime juice
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 ripe avocados
8 cherry tomatoes, quartered
½ red onion, chopped
1 jalapeno, diced with seeds
2 tablespoons chopped cilantro
freshly ground black pepper, to taste

The Method
Whisk the lime juice, vinegar, and oil into an emulsion in a medium bowl. Add the avocados, tomatoes, onion, jalapeno, and cilantro, and toss to combine. Season with freshly ground pepper, and serve!

Seriously, does healthy & delicious get any easier than that?!

Oh, and please ignore my very unattractive poached egg in the picture. I'm still wrapping my brain around the nuances of cracking an egg into a simmering pan of water and having it come out in a pretty little package.

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