Avocados might appear in our breakfast tacos now and then, but generally San Antonians don’t go for this rich, buttery fruit first thing in the morning.
And, why not? Here’s an idea for a breakfast fruit salad as Cinco de Mayo approaches, as well as Mother’s Day. A fruit this nutritious should be offered at any time of day and certainly on special occasions.
A colorful Strawberry, Avocado, Blueberry and Orange Salad could be served alongside any breakfast, whether it’s oatmeal or cereal, a more celebratory Mother’s Day presentation, or just as a side dish to a plate of scrambled eggs and toast.
Strawberry, Avocado, Blueberry and Orange Salad
1 Hass avocado, pitted, peeled and cut into 3/4-inch or so dice
8 strawberries, hulled and sliced in half
1/2 cup fresh blueberries, cleaned and stemmed
1 medium orange peeled, white pith removed
1/2 orange for dressing
In a bowl, put the avocado, strawberries and blueberries. Slice the orange into several crosswise slices, then into 3-4 wedges. Add to bowl and very gently toss fruit together. Squeeze over the juice of the half orange and place the fruit into two bowls.
Makes 2 servings.
From Bonnie Walker/SavorSA
Photographs by Bonnie Walker