Avocado Salad

Take your avocado beyond guaccamole with the spicy recipe for a side dish or appetizer.

½ medium red onion, thinly sliced
2 Tbsp. + ¼ cup lime juice, freshly squeezed (3 limes)
2 tsp. sugar
coarse sea salt
1 jalapeno chile (seeds and ribs removed for less heat, if desired), chopped
1 cup cilantro leaves
½ cup extra-virgin olive oil
4 (8 oz) avocados, thinly sliced

In a small bowl, combine onion with 2 Tbsp. lime juice, ½ tsp. sugar, and ¼ tsp. coarse salt; toss to combine. Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day, covered and refrigerated).

Make dressing: In a blender, combine remaining ¼ cup lime juice, jalapeno, cilantro, and remaining 1½ tsp. sugar; season generously with salt.

Blend until smooth. With the motor running, add oil in a steady stream through the feeder opening until incorporated.

Just before serving, slice avocados; arrange on a serving plate. Top with onion; drizzle with dressing.

Makes 8 servings.

Cook's Note: When slicing an avocado, do not peel it; cut in half and remove pit. Using a paring knife, slice the flesh without cutting through the skin. Scoop out slices with a large spoon.