This is the salad I’ve settled on serving with the Pollo en Jocon we’ll be having for Thanksgiving—a mixture of creamy and rich and light and crisp (it’s a variation on a traditional Guatemalan recipe from the excellent book, False Tongues and Sunday Bread). I could tell you about how healthy the monounsaturated fats from the avocados are, but you already know that. Instead, just enjoy the dish.
2 large, ripe avocados
1 hard-boiled egg, peeled and coarsely mashed
2 tablespoons finely diced red onion
1/4 cup jicama, peeled and cut into a 1/4-inch dice
1/4 cup lime juice, divided
1/2 teaspoon oregano
Sea salt and freshly ground black pepper
1/2 teaspoon minced fresh hot chiles
1 tablespoon cider vinegar
2 tablespoons Canola oil
6 cups arugula, cleaned and dried
Scrape the flesh from the avocados into a bowl and roughly mash it with the egg. Mix in the onion, jicama, 2 tablespoons lime juice, oregano and salt and pepper to taste, but take care to only mix enough to blend, not so much so that it becomes smooth.
In a tight sealing jar, shake together remaining lime juice, chiles, vinegar, oil and salt and pepper to taste. Let sit for at least 20 minutes.
To serve, toss arugula with dressing and arrange on a platter. Mound avocado salad on top and serve with hot tortillas.
Note: This also makes a great variation of guacamole — just omit the arugula and serve with chips.
Serves 4 as a main course, 8 as a side