I ™ve always said that I ™d try any food once, which is how I ™ve managed to eat things like pig intestine (gross), duck blood soup (gross) and fried chicken feet (surprisingly good). Then there are other foods that I just think are weird, like tomato-flavored Jello (why!?), and peanut butter, tomato and bacon sandwiches (in all fairness, I ™ve managed to evade this so far “ I like my peanut butter with fruit (plum jam, please), and my bacon with lettuce and tomato “ though I ™m guessing I ™ll try one soon enough).
When my in-laws visited last month, Roger asked his mom to make one of his favorite childhood side dishes: Avocado-Banana Salad. I wrinkled my nose at the pairing, but agreed to give it a try. Then I took a second spoonful. And now I ™ve spent the past month making this salad, because neither Roger nor I can get enough.
If you're searching for a unique salad recipe to serve at a holiday meal or to bring to a friend's potluck, look no further. This dish uses only five ingredients and there's no cooking involved, so it's perfect if you're short on time but want to deliver high on expectations. Avocado-Banana Salad is beyond creamy, a favorite among children and adults (in our family, anyway!), and is deliciously tangy and sweet. And maybe that's my favorite part about this side dish “ it could also pass as a dessert.
Avocado-Banana Salad Recipe
- 1 avocado, diced
- 1 banana, diced
- 1 tbsp lime juice
- 1 tbsp sugar
- 3 tbsp cream (you can also use half-and-half, or probably even milk, but I use cream)
- Add diced avocado and banana to a bowl.
- Measure lime juice, sugar and cream into the bowl.
- Mix ingredients together gently.
- Serve immediately.
Jes loves to cook, though that’s been happening less frequently since she gave birth [to the most adorable little girl ever, ahem]. That’s why she likes this recipe: It only requires her to dice and stir. See what else is cooking at her blog, Chirky.com.