Palta (Avocado) Salad

A Peruvian appetizer that can be served alone or with fresh bread

We knew little about Peruvian cuisine before we visited this country, but we found it to have one of the most diverse cuisines in the world. The diversity comes from the fact that it is composed of three distinct ecological zones (tropical rainforest, mountain highlands, and arid coastline) each containing innumerable microclimates. One dish that we found in most Peruvian restaurants was palta salad. We ordered it often, and now recreate it at home; it reminds us of the lushness of Peruvian cuisine.

Ingredients:

• 2 large ripe avocados
• 2 medium heirloom tomatoes (or 1 large)
• ½ small red onion, sliced into rings
• Juice of one lime
• 1 lime, cut into wedges for squeezing
• Olive oil
• Salt and pepper to taste

Directions:

1. Halve the avocados, remove seeds and skin, and slice crosswise into thin crescents
2. Coat the avocado slices in lime juice to prevent browning
3. Halve the tomatoes and slice into thin crescents
4. Arrange the avocado and tomato by alternating on a plate, and cover with onion slices
5. Drizzle with olive oil and sprinkle salt and pepper to taste
6. Garnish with lime wedges