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What I Crave: Avocado-Banana Salad

November 23, 2009

I’ve always said that I’d try any food once, which is how I’ve managed to eat things like pig intestine (gross), duck blood soup (gross) and fried chicken feet (surprisingly good). Then there are other foods that I just think are weird, like tomato-flavored Jello (why!?), and peanut butter, tomato and bacon sandwiches (in all fairness, I’ve managed to evade this so far – I like my peanut butter with fruit (plum jam, please), and my bacon with lettuce and tomato – though I’m guessing I’ll try one soon enough).

Ingredients for what I crave: Avocado Banana Salad

When my in-laws visited last month, Roger asked his mom to make one of his favorite childhood dishes: Avocado-Banana Salad. I wrinkled my nose at the pairing, but agreed to give it a try. Then I took a second spoonful. And now I’ve spent the past month making this salad, because neither Roger nor I can get enough.

Diced avocados and bananas

If you’re searching for a unique side dish to serve at a holiday meal or to bring to a friend’s potluck, look no further. This dish uses only five ingredients and there’s no cooking involved, so it’s perfect if you’re short on time but want to deliver high on expectations. Avocado-Banana Salad is beyond creamy, a favorite among children and adults (in our family, anyway!), and is deliciously tangy and sweet. And maybe that’s my favorite part about this side dish – it could also pass as a dessert.

Cream makes the world go round

Avocado-Banana Salad

1 avocado, diced
1 banana, diced
1 tbsp lime juice
1 tbsp sugar
3 tbsp cream (you can also use half-and-half, or probably even milk, but I use cream)

1. Add diced avocado and banana to a bowl.
2. Measure lime juice, sugar and cream into the bowl.
3. Mix ingredients together gently.
4. Serve immediately.

Serves 2

Avocado-Banana Salad



You've got to taste this dish, while it might not have the most impressive presentation, its surprisingly good. Fresh and sweet with just a hint of tart.

One Important Additional Fact: Because we're talking about fresh bananas and fresh avocados, this is one dish that is best eaten shortly after it is made. Serving it within minutes of making it is best as both the bananas and avocados are fruits that brown when left at room temperature for any length of time. I'd keep it covered and refrigerated if you have to store it at all, but it's best served and eaten fresh within minutes of making it. Yum!


FYI - if you have any interest in making your own baby food - avos and bananas are the BEST first foods - separately or together. Avos especially are super foods for babies - so many vitamins and all that. My kids both loved the combo.


I'm sold.
I'll be making this Very Soon.
Thanks for sharing!


Give me pork ribs......


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