Weekend Recipe: Guacamole Salad

This recipe from Cook's Country isn't exactly traditional, but it's actually easier than a straightforward guacamole recipe: no mashing necessary! We think it'd make an excellent side dish to these carnitas.

Photo courtesy Cook's CountryGuacamole Salad
Serves 4 to 6
1 pint grape tomatoes, halved
Salt and pepper
4 scallions, sliced thin
1 garlic clove, minced
1 tablespoon grated lime zest
1/3cup fresh lime juice
1/4 cup olive oil
2 poblano chiles, seeded and sliced into 2-inch matchsticks
2 ripe avocados, pitted, skinned, and cut into 1/2-inch pieces
1/4 cup finely chopped fresh cilantro

SALT TOMATOES Toss tomatoes and ½ teaspoon salt in medium bowl. Transfer to paper towel-lined baking sheet and let drain 15 minutes.

MAKE DRESSING Combine scallions, garlic, lime zest, lime juice, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Let sit 5 minutes, then slowly whisk in oil.

TOSS SALAD Add chiles, avocados, cilantro, and drained tomatoes to bowl with dressing and toss to combine. Season with salt and pepper. Serve.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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