Avocado Salad

Ingredients

• 3ripe avocados — cut into cubes
• 2tomatoes — diced
• 1red onion — finely chopped
• 1green chili — minced
• 2 tbsplime or lemon juice
• 2 tbspolive oil
• 1/2 tspfine salt

Method

1. Begin by preparing the vegetables. Cut the 3 ripe avocados in half, remove the pits, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces, ensuring they are even for a consistent texture. Next, dice the 2 tomatoes into similar-sized pieces. Peel the red onion and slice it thinly, then cut the slices into small, manageable pieces. Finally, finely chop the green chili, removing seeds if you prefer less heat.
2. Place the diced tomatoes in a colander over a bowl and sprinkle them lightly with a pinch of the 1/2 tsp fine salt. Allow them to drain for about 5 minutes. This step helps to remove excess moisture, ensuring the salad remains crisp and not watery.
3. In a small bowl, combine 2 tbsp olive oil, 2 tbsp lime or lemon juice, and the remaining fine salt. Whisk these ingredients together until they form a bright and emulsified dressing. Add the chopped green chili to the dressing, adjusting the amount based on your heat preference. The dressing should have a balanced tangy and spicy flavor.
4. In a large mixing bowl, gently combine the diced avocados, drained tomatoes, and chopped red onion. Pour the dressing over the mixture. Use a large spoon or spatula to toss everything together gently, ensuring each piece is coated with the dressing without mashing the avocados.
5. Transfer the salad to the refrigerator to chill for about 10 minutes. This brief chilling allows the flavors to meld together while keeping the salad refreshing and cool. Serve the avocado salad alongside hot dishes on an injera platter, letting its fresh aroma and vibrant colors complement the meal.