The Mexican avocado salad taught by the beautiful chef Natasha made me feel stupid again.
It's fairly simple and can be done in a few minutes:
Take two ready-to-eat avocados, peel and mash and squeeze in a fresh lime juice (or fresh lemon juice).
Add chopped onion, chopped tomatoes, parsley and salt, and ground black pepper.
Stir and stir. Eat it with cornflaks and crunchy.
You can also add roasted corn kernels, pepper garlic, etc., which can be adjusted according to taste preferences.
I made a simple portion with the ingredients I had in my hands:
Cut the avocado, remove the core and mash it directly in the shell (the bowl can be washed one less is one)
Peppers, cucumbers, celery, tomatoes diced in small pieces
Pour in the mashed avocados, add salt and black pepper
Stir and stir to eat, I use stone steamed buns to eat, just as crunchy. On the palate there is the crispness of vegetables and the softness of avocados, which is very delicious.
Okay, I'm going to eat my brunch.
Food makes people happy!
Tomorrow will be thirty, excitement :)
Note: Some of the images are from Natasha Food Videos.