I served this last week with my Bourbon Shrimp Tacos, which were slap yo’ mama good, if I do say so myself.
I remember how it went when I was brainstorming the recipe.
Brad was all like, “Can we have beans and rice?”. And I was all like “Do we really need a carb and a carb to go with our tacos?”.
That’s all good and well at a Mexican restaurant. Heck, I’d even ask for a side of plantains. But at home, I try to do it up a little bit healthier. Just a bit, you know?
There’s nothing wrong with carbs (not. a. darn. thing.) but everything in moderation, right?
So I prefer to add a veggie side — one with a healthy vegetable (tomatoes) and a healthy fat (avocados) with plenty of flavor (cilantro, lime juice, and salt).
It’s very tasty.
1 avocado, cut into bite-size pieces
1/4 cup red onion, chopped finely
juice of 1 lime
1/4 cup cilantro, chopped finely
1/4 teaspoon sea salt
Combine all ingredients in a medium sized bowl. May serve immediately but best served after setting at room temperature for about an hour.
This side is healthy, creamy, packed full of flavor and…and…
What else could you want in a dish?
The only thing that could make this salad better is if it took 10 years and 10 pounds off and made me 10 times richer. When I find a dish that does that, trust me, I’ll share it.
Scratch that. I’ll sell it.