Keeping Everyone Happy from Marta’s Cuban American Kitchen
I confess that I was tempted to skip posting a recipe this week. (I know!)
The (really great) reason I felt like it would be okay is that my husband, Eric and I are celebrating our 16th wedding anniversary at a fabulous little bed and breakfast place in Rosarito Beach in Baja California.
But being the good Cuban woman and mother that I am, the guilt of seeing all of you go hungry this week would make it absolutely impossible for me to relax and enjoy myself, so I will post a quick and easy appetizer today.
It’s seriously so quick to make that you will be happy and It’s also sooo why-didn’t-I-think-of-that easy that you’ll run right out and get the ingredients to make it this weekend.
So… you will be impressed and satisfied, and (more importantly) I can enjoy my vacation without feeling guilty. =D
TTFN! (ta-ta for now!) 
Avocado Cocktail
2 large California avocados (the kind with the bumpy black skin)
Half of a 12 oz. jar cocktail sauce
1 fresh lemon
1) Cut the avocados into bite-size cubes.
2) In a shallow bowl, squeeze 1/2 of the lemon over the avocado cubes.
3) Pour cocktail sauce over the cubed avocados and gently mix together. They should be lightly coated, not drowned. =D
4) Serve in individual cups with lemon wedges.
5) Makes about six servings.
Yeeeeeow! Here in Central Florida, Florida avocados are going for as little as a dollar. I've got two that will be ripe tomorrow. I'll get some coctail sauce with the lemons I 'll need. Reminds me of something similar I had in Mexico a while back. Hey, I think I'll add some shrimp to increase my protein intake!!! Thanks for the idea-my usual avocado salad recipe was geting a little old.
Marta,
Tengo hambre. Can you come over and cook me dinner?
See you at 7:00!
Marta, What would we do without you? I like this recipe -- very easy, and I can get some of those good Haas avocados in California. Muchas gracias.
Kinda reminds me of a ceviche plate, but that still looks good.
Yes Marta, we definately would have missed your recipe so thanks for posting. Happy Anniversary! Omar I like the idea of the shrimp...I think I have Friday night's appetizer...By the way I did the Chicken Pastelitos this past weekend and they came out wonderful! I also did another batch with the same recipe, but I substituted tuna for the chicken...incredible!