1 avocado
1 lime
1 small onion cooked and chopped
1/4 of a cup of cilantro, chopped
Salt and pepper to taste
A dash of tabasco (if you like spicy food)

Saute the onion in olive oil. Clean and chop the cilantro. Cut the avocado into rough pieces, then sprinkle with lime juice to avoid discoloration. Mash and mix everything together with a fork. Add a dash of olive oil if the guacamole is not too soft.

Mexican mix salad

This quick summer salad is a great way to use extra corn on the cob.

1 large onion (either yellow or Vidalia)
4 ears of corn on the cob (or 2 frozen packages of corn)
2 roasted red peppers
1 ripe avocado
1 cup of cilantro (before chopping)
2 limes
salt and pepper

One hour ahead:

  • Chop the onion
  • Marinate the onion in the juice of one lime

To prepare the salad:

  • Chop red peppers and cilantro
  • Add corn
  • Mix the above together with the onion mixture
  • Chop avocado, minimize mixing to avoid damaging them
  • Add additional lime for flavor and to prevent browning of the avocado
  • Salt and pepper to taste