Serve this with grilled beef or ribs. It's just fresh enough to give your palate a rest and it's great fun. I know a few people who don't care for tomatoes so I decided to substitute those with watermelon. It's unexpected and I think you'll like it.
Feel free to make this ahead, just keep it cold until about an hour before serving. I keep the diced avocados in the lime juice and pour that over the top as a dressing.
Time: 15-20 minutes prep
Yield: Serves 4
2 medium avocados, diced
1/4 small organic watermelon, diced (about 2 cups)
1 head butter lettuce, shredded
1 large yellow pepper, sliced
2 green onions, chopped
Juice of 2 limes
2 tbsp, olive oil
2 leaves fresh sweet basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 tsp salt
pepper to taste
Juice the limes into a small mixing bowl.
Add the avocado, fresh herbs, salt and pepper. This salad does well with a bit more salt than I usually use, about 1 teaspoon.
Stir gently, but make sure all of the avocado is coated with the lime juice. This will keep it from turning brown.
Add the olive oil and refrigerate.
In a large salad bowl, add the lettuce, sliced peppers, green onions and diced watermelon.
When ready to serve, or up to an hour prior, pour the avocados (and all the juice, herbs, etc.) onto the rest of the salad and toss to coat all the ingredients.