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In the kitchen with Kelley: Avocado and onion salad
Summer in Alabama is hot and humid. And the last thing anyone wants to do is turn on an oven and heat up the house. No wonder salads are so popular in the south!
This one features avocados and onion. When I can find them at the market, I use Vidalia onions. I grew up not too far from Vidalia, Georgia, after all; so I am particularly fond of them. When I can’t find Vidalia onions, I use red onions.
I eat avocados a lot because they are so incredibly good for you. They are chock-full of nutrients, including 20 vitamins and minerals. One of those minerals is potassium, an important mineral that most people don’t get enough of. Bananas are well-known as a source of potassium, but avocados actually contain even more potassium than bananas do. And avocados have omega-3 oils, one of the most beneficial nutrients there is, especially for heart and brain health.
Avocado and onion salad
Prep time
15 mins
Total time
15 mins
Author: Kelley Martin
Ingredients
- 4 ripe avocados
- ½ onion (Vidalia or red), peeled and finely sliced
- 1 large lime, juiced
- 3 tablespoons olive oil
- Sea salt, to taste
- Pepper, to taste
- 1 large lime, cut into wedges
Instructions
- Prepare avocados. Cut them in half, remove the pit and cut in half again. Remove the peel and slice lengthwise. Arrange the slices on four salad plates.
- Lay onion slices on avocado slices.
- Drizzle lemon juice and olive oil over avocado and onion slices. Sprinkle with sea salt and pepper to taste.
- Serve immediately with lime wedges.
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