Avocado Salad

Refreshing, vibrant, and bright. Pairs beautifully with almost anything, but especially steak, fresh off the grill. Pickled red onions are one of my favorite ingredients in salad. It doesn't work in every salad because of how sharp it is. But the rich creaminess and grassy notes of avocado form a perfect backdrop for them. This avocado salad has everything going for it (textural contrast, bright flavor, and delightful balance) and is one of my favorite salads that I've made.

Active Time: 15 min

Total Time: 35 min


Ingredients

> avocado (1)
> red onion (1/4)
> cherry tomatoes (1 cup)
> feta cheese
> basil
> olive oil (1-2 tbsp)
> lime (1/2)
> honey (1 tsp)
> red wine vinegar
> salt, pepper


Instructions

1. Slice red onion into thin slivers. Marinade in red wine vinegar for 20 minutes, or to your desired tartness.
2. Halve cherry tomatoes. Dice avocado into 1/2 inch cubes. Roughly chip basil. Add onion, tomatoes, avocado, and basil into large mixing bowl.
3. Make the vinaigrette by vigorously whisking together olive oil, juice of 1/2 lime, and honey together until fully emulsified. Add into mixing bowl and mix thorougly.
4. Top with feta cheese, a bit of salt, and freshly ground black pepper. Serve and enjoy!


Notes/Tips:

> As usual with salads, feel free to substitute ingredients to your heart's desire. Cucumber, garlic, and other herbs are common additions. A balsamic vinegar reduction could work really well. Lemon and red/white wine vinegar are also good choices. Skip the feta for a fully vegan dish.
> A little bit of honey in the vinaigrette makes a world of difference. It isn't especially noticeable but it mellows out the otherwise sharp and tart flavors present throughout the dish.
> Pickled red onions are one of my favorite ingredients in salad, and would work great in a variety of other salads featuring strong, vibrant flavors.