• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    Avocado Salad with Arepas

    I had been craving avocados. They’re so versatile, but I always find this simple salad really lets them shine. You can add other ingredients if you like: roasted chiles, black beans, queso fresco, and so on. I don’t have ingredient amounts for the arepas – just add water until the mixture forms a dough. Top the arepas with a bit of the salad, and any avocado craving is satisfied.

    Avocado Salad with Arepas

    Served 2.
    Leftover Potential: The salad makes a great meal the next day. Reheat the arepas on a hot griddle.

    Avocado Salad
    2 avocados, diced
    1 red onion, diced
    1 tomato, diced
    1 jalapeno, minced
    2 cloves garlic, minced
    1/4 cup cilantro leaves
    juice of one lime
    pinch cayenne pepper
    salt and pepper, to taste

    1. In a bowl, toss the avocado, red onion, tomato, garlic, and cilantro to combine. Add the lime juice, and season with cayenne, salt, and pepper. Toss to combine.
    2. Let the flavors meld for at least 15 minutes before serving.

    Arepas
    corn flour
    salt
    water
    oil or melted butter

    1. Place corn flour in a bowl (I used about 1 cup). Add salt, and mix until well combined.
    2. Add water until the dough makes a smooth dough. Add 1-2 Tbsp of oil or melted butter, and mix until the dough is smooth and can be easily formed into discs. Let the dough rest for at least 5 minutes.
    3. Form the arepas into thin, flat discs. Pan-fry them or grill the arepas until cooked through, about 4-5 minutes.
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    One Response

    1. I love avocado’s too! They are so yummy and delicious. I put them on a lot of my sandwiches.

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