‘Tis the season for the late-producing avocado varieties that grow in South Florida through fall and into the winter months. Right now is prime production time when a single tree, like the one in my parents’ back yard in Miami will literally churn out hundreds of the larger smooth-skinned low-oil Hall avocados.
Avocados adorn a wide range of salads throughout the Caribbean, Central America and South America. My Colombian father taught me to love them with tomatoes and onion, with a simple olive oil, vinegar and lemon juice dressing.
Find some good avocados, plate ’em with some great tomatoes and tuck in with a crusty bread, a beer and some good friends.
- An avocado
- A large tomato
- About ⅛ of a red or yellow onion
- Sprig cilantro, chopped
- Balsamic vinegar
- Extra virgin olive oil
- Cracked black pepper
- Cut avocado into eights (here's how: http://youtu.be/PAAMx_R523o)
- Slice tomato in rounds
- Finely julienne the onion
- Rough chop the cilantro
- Lay the tomato and avocado on a plate
- Top with onion
- Drizzle desired amount of olive oil and balsamic vinegar over the salad
- Squeeze desired amount of lemon juice over the salad
- Crack black pepper over the salad
- Add salt if you want, although I prefer not to
Haas are likely great for guacamole, but for something you want to eat on its own, or spritzed with a bit of lime juice, the South Florida varieties beat all.
Illustration: Marcos Reyes, Pen and Ink
Photograph: Daniel Pantoja