Mexico’s population is predominately Catholic. That means that meat (with the exception of fish) must be avoided every Friday of Lent. My parents had to make arrangements at the restaurant to serve meatless dishes during this period. Some of the most popular ones, that I remember, were tortas de papa, fish soups and stews and ensalada de aguacate (avocado salad)
I am not religious (and actually I didn’t even know Lent was upon us after preparing this dish), but I thought to share this memory and a little bit of this Mexican tradition with you. The preparation is very simple. All you need is 2 ripe avocados, 1 can of tuna, 1 small can of mixed vegetables (or cooked and diced carrots, green beans, peas and potatoes), 2 TBSP of mayonnaise, the juice of one lime, salt, pepper and a dash of oregano.
Wash the avocados. Cut them and dice them (click here for video) and reserve the shells. Mix all the ingredients together in a bowl and serve in he empty shells. So easy, nutritious and delicious, right? This is perfect for a nice lunch or as a side dish. This is one of my many favorite ways to eat avocados and now that I am determined (again) to lose the last stubborn holiday pounds this lunch will be featured often in my menu.