This salad's tangy dressing will have everyone asking for seconds. Guests like it because it's different, and I enjoy it because I can add whatever vegetables I have.—Jennifer Villarreal, Texas City, Texas
Recommended: Fresh, Balanced & Filling No-Cook Summer Dinners
- 2 medium ripe avocados, peeled and cubed
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 1 cup lime juice
- 1-1/2 teaspoons sugar
- 8 cups torn salad greens
- In a large bowl, combine the avocados, tomatoes, onion, jalapenos and lime juice; let stand for 5 minutes. Drain, reserving 1/3 cup juice. Stir sugar into reserved juice; add to avocado mixture. Place greens in a salad bowl; add avocado mixture and toss to coat. Yield: 10 servings.
Originally published as Jalapeno Avocado Salad in Quick Cooking November/December 2002, p15
Reviews for Jalapeno Avocado Salad
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Reviewed Jan. 28, 2016
"We really enjoyed the tangy lime juice dressing. Since I had some baby spinach left from another recipe, I used that for the salad greens."
Reviewed Apr. 11, 2013