The best avocado salad ever

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This recipe will serve at least 8 to 10 people you can cut it down for smaller servings.

Ingedients:

3 large ripe Haas avocados or 5 small ones

4 large Jalapenos try to pick some red and orange ones from the produce bin

8 oz of cheddar cheese

One cup of diced red onions (optional)

1 Tbs Lime juice

1 tsp salt


Cut the avocados in half lengthwise and remove the seed. Use a small paring knife to score the avocado flesh into a grid. The cubes should be the size of an eraser on the end of a pencil. Carefully scoop out the cubes into a medium serving bowl with a metal spoon.

Cut the jalapenos in half lengthwise and de-seed them under running cold water. Be sure to remove the white around the seeds as well. Once finished, wash your hands thoroughly with soap and warm water.

Dice the jalapenos into pieces similar in size as the avocado and add to bowl.

Dice the cheese using the same size grid pattern and size as the avocado and add to bowl.

Sprinkle salt and lime juice evenly over the other ingredients.

Fold the avocados, cheese and jalapenos together being careful not to smash up the avocado cubes.

Cover and refrigerate for at least 15 minutes prior to serving.

This can be eaten as a side dish, garnish or as an appetizer with tortilla chips.

Don't worry about the jalapenos. When the seeds and pith are removed most of the heat goes away, the other ingredients also help to absorb the remaining heat.

This dish was prepared for me a few years ago and I have to admit it was one of the best things I've ever tasted.