More substantial than a salsa and more lively than a salad, this Red Grape & Avocado Salad sits sublimely in the middle.
It’s also substantial, elevating a simple garnish for stews, fish or chicken into a main course unto itself.
Composed salads of this nature are the bedrock of maintenance eating: family ingredients throw in new combinations and put to a variety of uses.
1/2 cup red seedless grapes, halved
1/4 cup grape tomatoes, halved
1/4 small red onion, halved and shaved (in half circles)
1/2 red bell pepper, sliced into strips
1/4 cup hothouse cucumber, cut in half moons
1 teaspoon basil, chiffonaded (about 4 medium sized leaves of basil)
1 teaspoon chopped cilantro leaves
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon lime zest
1/8 teaspoon sea salt
1/4-1/2 half jalapeno, finely diced (deseed for lesser heat)
salt and pepper to taste (we used about 4 turns of the salt grinder and pepper mill)
2 Hass avocadoes, ripe, cut into chunks
Combine all ingredients except avocado. Gently fold avocado into mixture. Serve on top of chili, alongside fish, or use in Latin American dishes.