I created this recipe for Avocado Salad with Zesty Tomato Cilantro Drizzle for my client Old El Paso, as a pairing for their new frozen Old El Paso Shredded Beef Enchiladas. All opinions are my own.
A year ago, I curled up on our couch and convinced my kids that it would be way better to skip their school’s autumn fair in favor of watching our Friday night movie. It was a chilly fall day, and after talking about it for a few minutes, they agreed. I can’t remember what we watched — or even ate — that night, but I remember so strongly that I just didn’t want to go to the fair.
What a difference a year makes. When the kids got home today, I struggled with not wanting to go to the autumn fair again. It’s no more my scene now than it was a year ago — however, there’s much to be said about pushing your boundaries. Over the last year, I’ve learned to push my own boundaries as often as possible. So, instead of talking the kids out of it, I changed into jeans and my favorite boots. Then, we went.
Of course, I totally forgot to have the kids pop on their Halloween costumes. But it didn’t matter — they were off and having fun minutes after we got there. I’m glad we went.
It’s not easy to step out of your comfort zone. It’s uncomfortable, really. But that discomfort can lead to so many wonderful things. It’s worth it.
The same is true for foods. You can discover so much good by going beyond your ordinary flavor favorites. I mean, sure, I love diced avocado with a tiny drizzle of olive oil and sprinkle of salt and pepper. It’s delicious. But there are so many other wonderful ways to enjoy avocado — like in this Avocado Salad with Zesty Tomato Cilantro Drizzle. It’s not your ordinary avocado especially with this salsa-esk zesty drizzle. And guess what? It’s incredibly good — something amazing, really.
The flavors — zesty and creamy and earthy — just make my mouth so happy.
And even though it’s a step outside the ordinary, it’s also uncomplicated. This easy Avocado Salad with Zesty Tomato Cilantro Drizzle takes just minutes to make — just dice up some fresh avocado, whirl the tomato drizzle in the food processor and you are good to go. It couldn’t be more simple.
I made this salad to serve with Old El Paso’s new frozen Shredded Beef Enchiladas. I am a huge fan of enchiladas, and love that these come in a two-serving package — some for today and tomorrow! They also cook pretty quickly when you use the microwave/oven directions. And the flavor? Well … these will be coming home with me again.
When was the last time you did or ate something out of your ordinary?
- 1 cup grape tomatoes
- 1/2 cup fresh cilantro
- 1 peeled green chile, from a 4 oz. can of Old El Paso hole Green Chiles
- 1 teaspoon lime juice
- 1/2 teaspoon kosher salt
- 2 ripe avocados, pitted, peeled and diced
- Combine the tomatoes, cilantro, chile and lime juice in a food processor. Process until smooth, about 1 minute.
- Divide the avocado evenly between four plates. Drizzle each with the tomato cilantro sauce.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.