Avocado Salad Bowl

Avocado Salad bowl

How would you like to make a salad that is versatile? Sounds good right, well this salad can also be used as a salsa or relish. It just depends on your menu style. This avocado salad bowl has vibrant colors, sweetness from the corn mixed with a tangy vinaigrette dressing. The flavors just pop in your mouth, where your lips say more please!
This recipe is fast and easy. The great thing about this is instead of throwing away your avocado skin you actually utilize it as a garnish, in this recipe it serves as the bowl in a appetizer.  You could also use this salad as the relish on a main entree or a salsa for chips or crostini's. So as always, be creative and enjoy.

Avocado Salad Bowl




Ingredients:


4 medium avocados (cut in half and insides scraped out, saving the full skins for bowls)(cut the inside of 1 avocado into slices for garnish and dice the rest into small pieces for salad)
1 small red onion (diced)
1 can corn drained(or 1 cup of fresh /frozen)
1 can kidney beans (drained and rinsed)
1 medium bell pepper  (diced)
3/4 cup vinegar ( your choice, I used a pineapple white vinegar)
1/2 cup oil ( your choice, I used olive oil)
1 tbsp dried minced garlic (or fresh)
1 tsp salt
1 tsp black pepper

Place all ingredients in a large bowl and toss. Adjust flavor to taste as needed.
Then fill the avocado half shells with the salad, plating them with some sliced avocado on the side.
Your can plate these individual or on a platter. You could also place a large leaf of lettuce(or radicchio) on the plate then place the avocado bowl on top of it with garnish.
This will make 8 bowls plus.

Remember, have fun and make it yours

Avocado Salad Bowl
(you can see the shell)

And that's the "DISH" for today!