Acapulco Avocado Salad Recipes

Steps:

• Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
• Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

Steps:

• Arrange lettuce on four plates. Set aside.
• Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
• Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
• Chop and gently stir into shrimp mixture.
• Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
• Place each half on lettuce bed.
• Spoon shrimp mixture evenly into avocado halves.