Conch Salad With Avocado
Fresh conch salad combining diced raw conch, avocado, and citrus juice with regional vegetable and herb variations. Mixed and chilled, served as a cold appetizer or light entrée.
Ingredients
Method
Dice conch into 1/2-inch cubes and place in a large mixing bowl.
Cut avocado in half, remove the pit, scoop into a separate bowl, and dice gently into 1/2-inch cubes.
Dice cucumber, mince red onion, slice green onion, and chop cilantro.
Add lime juice to the conch and gently toss to coat; let sit for 2 minutes to allow the acid to lightly firm the conch.
Fold in cucumber, red onion, avocado, and orange if using; add olive oil and season with salt and black pepper.
Top with green onion and cilantro, toss gently one final time, and serve immediately while cold.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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