1 ripe avocado
3 lemons, juiced
Handful fresh cilantro leaves, 2 tablespoons
3 TBSP chopped onion (preferably red onion)
1 teaspoon coarse salt
3 tablespoons water, a couple of splashes
3 tablespoons extra-virgin olive oil
Build your salad on a large platter. I usually dice up some tomato, scallions, peppers (red, orange, yellow), avocado…and anything else you like in your salad and then I topped it with some cubed Monterey Jack Chz and some crushed tortilla chips.
Cut the avocado and place in a food processor bowl, or blender and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve.
Dressing may be stored 3 or 4 days in airtight container.
Dill Sauce: (goes with the Salmon)
1 English Cucumber peeled, grated and drained
1 Cup Sour Cream (or SCD yogurt)
! Cup Mayo
1 TBSP Fresh Lemon Juice
! small garlic clove
1 tsp salt
2/3 Cup fresh dill, finely chopped