Ronnie Fein

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Marinated Avocados

Here’s a simple, easy-to-prepare, inexpensive nibble that’s terrific with cocktails or just for sitting around on a summer afternoon. Or for watching the Superbowl. Or as a first bite for break-the-fast.

It’s so easy to make stuff like this. I’m done relying on supermarket salads bars.

Marinated Avocados

  • 2 ripe Haas avocados

  • 1 medium clove garlic, finely chopped

  • 1 tablespoon chopped red onion

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon olive oil

  • 1 to 1-1/2 tablespoons lemon juice

  • salt and freshly ground black pepper to taste

Peel the avocados and cut the flesh into bite size pieces. Place the pieces in a bowl. Add the garlic, red onion and parsley and toss the ingredients to distribute them evenly. Pour in the olive oil and one tablespoon lemon juice; sprinkle with salt and pepper. Taste and add more lemon juice if desired. Let marinate for at least one hour. Best served at room temperature.

Makes 8 hors d’oeuvre servings