Avocado Salad with Sweet Red Onions

A great salad can bring a meal together, particularly now that the days are getting a little longer and we are looking forward to the spring ahead. The chefs at the St.Bernard Hotel in Taos Ski Valley serve wonderful refreshing vibrant salads every day.
Servings 8
Author Cuisine St. Bernard by Marie-Pierre Moine and Jean Mayer


For the sweet red onion garnish

  • 1/2 red onion very thinly sliced,
  • on a mandolin if you have one
  • rice wine vinegar to cover
  • Cover the sliced onions with rice vinegar. Leave for 1 hour before using. If you like cover and refrigerate for up to 3 weeks.

For the avocado salad

  • 2-3 ripe avocadoes halved
  • pinch salt
  • juice 1 lime
  • Slice each halved avocado into four. Remove the skin and put the flesh in a bowl sprinkle with the salt and lime juice. Toss gently and cover.

For the dressing

  • 1 teaspoon sesame oil
  • 2/3 cup extra virgin first cold press olive oil
  • 1/3 cup apple cider vinegar
  • pinch of red chile preferably Chimayo
  • 1-2 tsp soy sauce
  • Juice and finely grated zest of 1 unwaxed lemon
  • 1 garlic clove minced
  • Leaves from a few sprigs fresh mint basil or rosemary
  • Combine all ingredients and blend. Store leftover dressing in a jar in the refrigerator for up to 3 weeks. Shake before use.


  1. To finish the salad
  2. generous handfuls of baby arugula leaves, washed and drained
  3. Black pepper
  4. Put 3 tablespoons dressing in a shallow bowl. Add the arugula, and toss gently. Add the avocado and the onion, and finish off with a little more dressing (if needed) and a crank of black pepper.