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 Country
Photo courtesy Cook's Country

Guacamole 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.

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