Recipe for cooking avocado and tomato salad
Recipes from Peru, Brazil and South America :: South American Side Dishes
6 slices bacon 3 Tbsp. canola (or other vegetable) oil 1 Tbsp. vinegar 1/2 tsp. salt 1/8 tsp. pepper 3 drops red pepper sauce 2 med. avocados, peeled and cubed 2 med. tomatoes, cut into 1/2-in. pieces 1 small onion, chopped Salad greens Fry bacon until crisp; drain and crumble. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours. Just before serving, place on salad greens with slotted spoon. Yields 4 to 6 servings.
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