Weekend Recipe: Guacamole Salad | KCET
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.
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.
Thousands of Haitian refugee families continue to be stranded in Tijuana, a city far from where they hoped would be their final destination. Since their arrival, photojournalist Omar Martínez has been documenting their Mexican lives.
Roughly 90 years later, the legacy of San Luis Obispo's Motel Inn still stands, along with part of the original building.
Huell investigates a onetime tradition, the Yosemite Firefall, and experiences the natural version of the "Firefall" at Horsetail Fall. Huell calls it "one of the most magnificent sights you'll ever see in your life."