I came across an old post by Heidi at 101Cookbooks where she talked about a trip to Mexico. This trip inspired her to create alime and peanut salad. The salad sounded mouth watering and led me in a direction to create an adapted version of her salad. This salad has the tang of fresh lemon juice, the spice of a serrato chili and the creamy texture of a ripe avocado.
Broccoli Slaw Salad
half a bag of broccoli slaw, washed and drained
1 ripe avocado, peeled and cut into small cubes
2 ripe Roma tomatoes, washed and sliced
1/2 a serrato chili, finely diced
1/3 cup cilantro/coriander, washed thoroughly and roughly chopped (you can use parsley instead)
juice of one small lemon
1-2 tbsp olive oil
pinch of cumin
salt and pepper to taste
In a medium sized bowl, add the serrato chili and cilantro. Add the broccoli slaw and give a good stir so that they are combined. Add in the tomatoes and avocado. Stir gently. Pour in the lemon juice and olive oil and add the cumin, salt and pepper. Mix so that everything is coated, especially the avocado.
Some thoughts: If you want you could add in diced English cucumber, slivered almonds and bean sprouts.