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Avocado Salad

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“Oh my goodness, this is a great recipe. I always make it with my SUPER, IMPRESS MY FRIENDS dinner combination. The Cilantro-Lime Rice and Tequila-Orange Shrimp posted by me. Everyone raves afterward! The more the juices of each dish mixes, the better. Once on a vacation I didn't have a blender so I minced everything and it really works in a pinch. This is a Martha Stewart recipe.”
READY IN:
30mins
SERVES:
8
YIELD:
1/2 avocado
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine onion with 2 tablespoons lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt; toss to combine.Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day covered and refrigerated).
  2. Make dressing: In a blender, combine remaining 1/4 cup lime juice, jalapeno, cilantro, and remaining 1 1/2 teaspoons sugar: season generously with salt. Blend until smooth. With motor running, add oil in a steady stream through the feeder opening until incorporated.
  3. Just before serving, slice avocados; arrange on a serving platter. Top with onion; drizzle with dressing.

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