March 24, 2021
Avocados from Chile
Big John wanted butterflied leg of lamb. That recipe is for another blog. I thought leg of lamb would be great with an Avocado Relish. This paired well with the meat.
1/3 cup English or Hothouse Cucumber, diced
1/4 cup Kalamata Olives, pitted and finely chopped
3 tablespoons Red Onion, finely chopped
1 tablespoon Fresh Oregano, chopped or 1 teaspoon Dried Oregano (I used fresh)
1 large firm-ripe Chilean Hass Avocado, halved, pitted and peeled, cut into 1/4-inch pieces
In small bowl stir together cucumbers, olives, onion, the remaining 3 tablespoons lemon juice and oregano
Stir to mix. Gently stir in avocado pieces.
Cover tightly by placing plastic wrap directly on the surface of the relish.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!