Spicy Avocado Salad

We’re going to go on a little vacation, you and me.

We’re going to throw away our troubles, run away to a far away island and eat tropical things, like mangoes and passionfruit and drink smoothies with berries and mint and nectarines.

We’re going to shove our feet into the warm sand and soak up the rays and read lots of fun books. We’re going to snorkel with baby fish and pick up conch shells and lay in hammocks between palm trees.

When you eat this dish, it’s kind of like you’re in that tropical getaway location of your choice. The jalapeño is spicy and the cilantro is summery and the avocado is tropical.

And just in case you’re struggling to paint this picture with just the food, you can walk outside into the 80°F weather. That should help.

Avocado Salad
Slightly adapted from Honey What’s Cooking?

1 avocado, cubed
1/2 can black beans, drained and rinsed
1 tomato, chopped
1/4 red onion, chopped
1 small jalapeño pepper, chopped
Fresh cilantro, chopped
Olive oil
Black pepper
Splash of red wine vinegar



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