Guacamole is a winning spread-dip and it is the go-to dish when avocados/pears are in season. However, as the season goes on, I like to apply different approaches to eating and enjoying them. I have shared with you adding pears to salads with mangoes, cucumbers and canned beans like black beans. The other day, I wanted to have it as a salad with just one other major ingredient for texture contrast – cucumbers. Keeping the pears chunky made a welcome difference.
Avocado is the type of fruit that once you cut it, use it immediately. It quickly oxidizes and handling it too much by tossing in a salad can make it mayonnaise-soft serving more as a dressing. And that’s okay because sometimes that’s what you want. However, I also like to have avocado in a salad as the ingredient and not really as a dressing. There are different varieties of avocado, each with its own texture and hue that lend themselves well to staying firm when worked into a salad. Regardless of the variety you have available to you, you can make the salad by keeping this irresistible creamy fruit chunky. The important thing is not to use an overly ripe avocado.
