This Dominican Avocado Salad has no sugar – it’s low carb – and it comes together in no time. If you’d like to boost the protein content, serve it with some sliced chicken or baked fish on the top or on the side.
The recipe comes from Tiny House Cooking: 175+ Recipes Designed to Create Big Flavor in a Small Space, where each recipe has been designed to serve two.
The original recipe calls for using two bunches of watercress. I was not able to find watercress at my local store so I substituted a pack of pre-cut salad mix in its place. The lettuce is tossed with a simple dressing and topped with tomato, red onion, and avocado.
Dominican Avocado Salad
- ¼ cup extra-virgin olive oil
- Juice of 1 medium lime
- 1 clove garlic smashed
- 2 Tablespoons finely chopped fresh cilantro
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 bunches watercress large stems removed
- 1 small ripe tomato thinly sliced
- 1 small red onion peeled and thinly sliced
- 1 small ripe Hass avocado
Make the dressing y whisking together the oil, lime juice, garlic, cilantro, oregano, salt, and pepper in a large bowl.
Add the watercress to the bowl, toss it with the dressing, then arrange in the center of two plates. Arrange the tomato and onion slices on top of the greens.
Cut the avocado in half and remove the pit. Scoop out the flesh and cut into ¼” slices. Place on top of the salad and season the avocado with additional salt and pepper if desired. Serve immediately.
Excerpted from Tiny House Cooking: 175+ Recipes Designed to Create Big Flavor in a Small Space by Adams Media, with a foreword by Ryan Mitchell, founder of thetinylife.com. Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.
This Dominican Avocado Salad recipe is a nice side dish as is, or topped with protein it becomes a nice stand-alone meal.