Recipe by Pati Jinich
Ingredients
- 4 ea. scallions, white and light green part thinly sliced
- 1 ea. jalapeño, stemmed and finely chopped
- 1/2 c. freshly squeezed lime juice
- 1/2 c. freshly squeezed orange juice
- 1/2 c. thinly sliced celery
- 1/2 c. diced baby cucumber or English cucumber
- 1/2 c. coarsely chopped cilantro leaves and upper parts of stems
- 1/2 c. coarsely chopped parsley leaves and upper parts of stems
- 1/4 c. coarsely chopped and pitted manzanilla olives
- 1/4 c. olive oil
- 1 T. coarsely chopped capers
- 1 t. kosher or sea salt, or more to taste
- 1/4 t. freshly ground black pepper
- 2 ea. Avocados From Mexico, halved, pitted, peeled, and diced
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Instructions
- In a bowl, combined the scallions, jalapeño, lime juice, orange juice, celery, cucumber, cilantro, parsley, olives, olive oil, capers, salt, and pepper. Combine well. Incorporate the avocado, toss and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
