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.
Lia Huber 2018-08-15T10:36:44-06:00
Lia Huber 2017-05-19T00:20:45-06:00