I had planned to share a holiday-themed post today. Something Cinco de Mayo esque. Maybe something taqueria-esque or heavy on the lime or maybe even a margarita-something. I spent a while thinking about what to make and then I spent a while worrying about it. And then I decided that it wasn’t worth it because it felt like I was writing for someone else’s blog.
Sometimes I get really caught up in what other people are doing, particularly in the world of blogging. It starts out rather innoculously. I fall in love with a new blog about a complicated cooking project or find a blogger whose cooking is much more “cute” than mine. Then I start to wonder if I should try to do something similar, to find a way to fit those kinds of recipes into this kitchen space. And then I find myself avoiding cooking, to avoid blogging, because I feel uncomfortable. It’s like I walked out of a party with someone else’s shoes but I don’t realize until I’m hobbling down the street in too-small shoes unsure why my toes feel so cramped. So I took those shoes off and stepped back into what this space is all about. The every day cooking. The impromtu meals that fall into place based on what’s in the fridge and the weather and whatever I feel like making and eating at any given moment.
I let the Cinco de Mayo theme go and instead decided to just invite some friends over. We planned an unfancy wine tasting accompanied by roast chicken, bread, some salad. And it was exciting, putting together this decidely ordinary meal. My shopping list started out with just chicken, bread, cheese, and “salad greens” that I figured I’d elaborate on when I got to the market. I started with a container of cherry tomatoes on my counter and some red onion in the fridge. Avocados are always around and despite their increased prices, the limes looked good when I was out grocery shopping. And then just as it was coming together I realized that I’d made a guacamole salad. And well, here’s your damn Cinco de Mayo post.
1 pint cherry tomatoes, sliced in half
1/2 cup thinly-sliced red onion
3-4 avocados, divided
1/4 cup finely chopped cilantro, divided
1 tsp chile powder
1 tsp salt
Juice of 3 limes
2 tbs oil
1 head of lettuce, washed and torn into bite-sized pieces
BLEND together half an avocado, two tablespoons of chopped cilantro, chile powder, salt, lime juice, and oil until smooth. You could also mash this all together into liquid with a fork or potato masher. Put the dressing aside.
RINSE the red onion slices by putting them in a strainer under running water. This helps take out some of the string of the raw onions.
DICE the remaining remaining avocados into 1/2 inch cubes.
COMBINE the halved tomatoes, rinsed red onion, avocado cubes, remaining 2 tbs of cilantro, and dressing in a large bowl. At this point you can put it in the fridge for a day or two if you want to make it ahead. If you are adding the lettuce toss it in right before serving.