Red River Review
Established 1999
Avocado Salad by April Garcia
I stand in my kitchen
as she stood
in hers
and carefully dice
plump, red H-E-B tomatoes
—their juices running
across the wooden cutting board
—cube
creamy avocados,
and
chop
crunchy, iceberg lettuce.
In a bowl,
I mash
the cubes
—sprinkle
with garlic powder,
salt
—drizzle
with olive oil,
and add
the lemon juice
before folding it all together.
The same savory dish
Gran prepared
—by blending ingredients
in a concoction
that is as delicious
as the blended personalities
of
aunts, uncles, and cousins
gathered around
that old chipped and faded
red picnic table—
enjoying avocado salad.
Support provided by
RRR is supported by
Red River Review 