Kitchen Stewards' Salad

• 1 medium white or Vidalia onion
• 1 large Haas avocado
• 2 jalapeno peppers
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste

1. 1. Peel the onion and cut in half lengthwise. Slice each half into 1/8-inch thick half-moons and set in a medium-size nonreactive bowl. Slice the avocado in half, remove the pit and peel each half. Slice each half lengthwise, 1/4-inch thick, and add to the bowl. Cut the stem ends off the jalapeno peppers (use just 1 if you don't like heat) and slice very thinly into discs. Shake out and discard any loose seeds and add to the bowl.
2. 2. Whisk together the lime juice, extra-virgin olive oil and salt until emulsified and gently toss with the vegetables. Correct the seasoning and let sit for 5 minutes before serving.

white, avocado, peppers, freshly squeezed lime juice, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/member/views/kitchen-stewards-salad-50041628 (may not work)