As someone who loves fresh herbs, this recipe is a quick favorite. Adding avocados to it just makes it that much tastier. The best part of this dish is that it can be made ahead and stored in the fridge because the flavors just get better with time. You’d think that the avocado would brown, but because of the acid in the dressing, it actually is fine. But, you can always make it with a new batch of ripe avocado when you eat it next.
Check out Everything You Want to Know About Avocados.
small shallot, chopped
scallions, thinly sliced
grape tomatoes, sliced in half lengthwise
ripe avocados, roughly cut into squares
bunch parsley, chopped
bunch cilantro, chopped
Juice and zest of 2 lemons
Salt and freshly ground black pepper, to taste