As avocados are very much in season, let’s go for this salad with a very Latino flare.   It does seem a little strange….. but for you cilantro lovers out there, you just have to try this salad.   My younger sister Katrina, always makes this for me, whenever our paths cross at Rancho Cucamonga!   Where great Mexican and Latino fiesta meals are always concocted up by my sisters, who are all great cooks!!!

POCHITA’s  AVOCADO  SALAD
1 big can Century Tuna flakes in oil (drained well for an hour)
3 cups avocados (choose ripe but firm ones – cubed)
3 medium white onions (chopped)
2/3 cup scissored  parsley (do not chop)
1 cup scissored  cilantro (do not chop)
½ cup juice of lime or dayap (fresh, please & do not use lemon or calamansi)
Mayonnaise (consistency that you desire)
Salt and pepper (to taste)
1 tablespoon white sugar (optional)
 
PROCEDURE:
1.)  Put all together the first six ingredients in a bowl.
2.)  Season with salt and pepper, but do not mix at first. Incorporate the mayonnaise a little at a time; mixing gently and lightly as you go along.
3.)  Adjust your seasoning at this point. Your salad will be light green in color. Chill overnight.

TIPS:
- The zest of the lime rind is a great add on. Just mix it in.
- Surprise your family and friends, the next time Mexican or Latino fiesta night comes around.

Enjoy your Pochita’s Avocado Salad, and a big hug from the Red Hot Mama!!!