Avocado With Lime and Chilies

Name: Avocado With Lime and Chilies
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon finely shredded lime peel; 2 tablespoons lime juice; 1 teaspoon brown sugar; 1 tablespoon olive oil; 1 tablespoon chopped fresh parsley; 2 -3 jalapeno peppers, seeded and sliced; 2 ripe avocados, peeled, pitted and sliced

Submitted by Valeria

"I love an avocado salad nomatter what, but this one is particularly refreshing. The lime dressing will keep for 3-5 days in a covered container in the refrigerator. If limes are unavailable, use lemons instead. You can also cut the avocado into cubes or make into balls with a melon baller (the avocado must be firm), pour over the dressing as indicated and serve as an appetizer."

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photo by Karen Elizabeth

Ready In:: 20mins
Ingredients:: 7
Serves:: 6

ingredients

1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 teaspoon brown sugar
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
2 -3 jalapeno peppers, seeded and sliced
2 ripe avocados, peeled, pitted and sliced

directions

In a small browl, combine lime peel, lime juice, brown sugar, oil, parsley and chili peppers. Whish until well combined. Spoon over avocados.
Serve as a tangy side salad to fish, shellfish, chicken or meat dishes.

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Reviews

The tangy dressing made this special. I served it with Recipe #401126 for the Dec P-A-R-T-Y event.

Susie D
This was so simple to prepare, and I loved the tangy citrus dressing! A lovely dressing for any salad, but especially delicious over creamy avos. My avos were not fabulous, so the dressing saved them! I served this for friends, and despite my poor avo, they all went away with the recipe! You will see the avo pit in the photo - my one friend assures me that leaving the pit on the plate means that the avo will not discolour. It was all eaten so quickly that I have yet to put that to the test! Thank you Valeria! Made for Vegetarian Swap #15

Karen Elizabeth
I had this as a little side dish with steak and corn on the cob. It added a refreshing element to the plate. I ate the left overs right out of the bowl the next day too!

Chef Jean

RECIPE SUBMITTED BY

Valeria

Cheyenne

I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.

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