AVOCADO SALAD WITH PLUMS & MARINATED ONIONS — EATING FABULOUSLY BY CHRISTOPHER STEWART

Whenever summer comes around I instantly want quick light meals with minimum - to- absolutely no heat. Who wants to turn the stove on and cook when it’s humid and sticky out??!?!? I have my summer kitchen essentials and those always come in handy, but having this no heat super quick avocado salad was perfect.

I have been seeing incredibly beautiful avocado salads floating around lately and a light bulb went off for me. DUH, why haven't I made an avocado salad? With this recipe, I knew I didn't necessarily want a vinaigrette, but I wanted the natural flavors of the avocado, the plum and the onions to shine on their own as much as possible. I like to use an avocado that is still a little hard because it slices easily and stands up against the firm plum. A softer avocado just wouldn't be fabulous in this recipe.

I've also been loving salts lately and for this recipe I used the black sea salt from Florida Pure Sea Salt. This salt was a fantastic addition to the avocado salad and also made a great color contrast as a garnish. I ate this recipe twice in the same day thats how simple it is. It's perfect with a piece of your favorite protein for a lazy lunch or dinner and great to make in a large bowl for summer parties.

Avocado Salad with Plums & Marinated Onions

2 avocados, peeled seeded and sliced

1/2 white onion, thinly sliced

1 plum, washed, seeded and sliced

the juice of 1/2 a lemon

parsley, rinsed free of dirt and dried

Flaked sea salt, your preference

Place thinly sliced white onions in a bowl and add lemon juice and some salt. Lightly toss and let onions marinate for about 10 min.

Cut avocado in half, remove skin and seed and place flat side down on an even surface. Slice avocado length wise and arrange on a plate. Cut plum in half, twist and remove the seed and slice plums about 1/2 inch thick. Add marinated onions and sliced plums on top and around sliced avocados. If any, spoon any residual lemon juice left from the onions, all over the salad and top with fresh parsley and flaked salt. Serve immediately.