Among COVID’s important lessons for me: do NOT eat or buy from a supermarket salad bar. So, over the last couple of years, instead ing of buying them I’ve made my own nibbles (like marinated mushrooms and cheese chunks or cherry tomatoes coated with olive oil and fresh herbs). None of these recipes is elaborate or hard to cook (check them out on my website) and they don’t take very much time. Here’s another dish I make often now. I love guacamole of course, but sometimes avocado chunks are more satisfying. Here’s the recipe: MARINATED AVOCADOS 2 ripe Haas avocados 1 medium clove garlic, finely chopped 1 tablespoon chopped red onion 1 tablespoon chopped fresh parsley 1 tablespoon olive oil 1 to 1-1/2 tablespoons lemon juice salt and freshly ground black pepper to taste Peel the avocados and cut the flesh into bite size pieces. Place the pieces in a bowl. Add the garlic, red onion and parsley and toss the ingredients to distribute them evenly. Pour in the olive oil and one tablespoon lemon juice; sprinkle with salt and pepper. Taste and add more lemon juice if desired. Let marinate for at least one hour. Best served at room temperature. Makes 8 servings #guacamole #avocado #haasavocado #saladbar #saladbars #horsdoeuvres #horsd #horsdoeuvre #vegetablehorsdoeuvre https://www.instagram.com/p/CewJ_dkLC4R/?igshid=NGJjMDIxMWI=
