Simple Avocado Salad

Monday, March 1, 2004

(NAPSA)—Celebrate the season without laboring over the menu by turning to refreshing and versatile Hass avocados. Barbecuers and tailgaters agree an ideal accompanimentto grilled meats is a cooling avocado salad. This Simple Hass Avocado and Tomato Salad is not based on traditional lettuce, but rather combines the refreshing tastes of avocado and tomatoes and is dressed with lime juice, oil, honey, cumin, salt and pepper. Serve a large platter of this salad alongside a grilled entree, especially chicken andfish. Try Hass avocadosasslices in sandwiches, halved andfilled with chicken salad or blended with chicken broth and cilantro for a refreshingly cold soup. Available year-round, Hass avocadosoffer rich flavor that can stand alone as a sumptuous snack or mix well with the fresh fruits and vegetables of any season. When ripe, the avocado’s dark, pebbly skin yields to gentle pressure. Simply cut the avocado in half, scoop out the seed, and slip a spoon between the flesh of the fruit and the skin to prepare for use. SIMPLE HASS AVOCADO AND TOMATO SALAD (Makes8 servings) 3 tablespoonsfresh lime juice 2 teaspoons vegetable or canola oil 14 teaspoon honey 14 teaspoon ground cumin 1 teaspoon eachsalt and black pepper 2 ripe Hass avocados, seeded, peeled and thinly sliced into half rounds 4 ripe tomatoescut into 4inchthick slices 1 can (50z.) pitted ripe olives, drained 144 cup crumbed quesofresco (use feta cheese as an optionalsubstitute) In small bowl combine lime juice, oil, honey, cumin, salt and pepper; set aside. Alternate sliced avocado and tomato on a plate. Add olives. Drizzle with dressing. Garnish with queso fresco.

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