Recipe For Guacamole Salad

Chill for at least 30 minutes before serving.

Recipe for guacamole salad. Halve the cherry tomatoes and thinly slice the red onion. Each halved and chopped about 2 cups 12 grape tomatoes halved about 1 2 cup cup peeled and chopped jicama from 1 1 lb 4 oz jicama cup chopped orange bell pepper from 1 small bell pepper. Lightly toss avocados tomatoes red onion cucumber jalapeno and corn in a salad bowl until well mixed and sprinkle with garlic salt salt and black pepper.

Drizzle over a little lime juice to prevent the avocado from browning. Whisk together olive oil lime juice and cumin. Arrange vegetables on platter.

Normally the avocado goes into the guacamole. Here the avocado becomes the bowl for the rest of the guacamole ingredients and a few red kidney beans for fun making every mouthful rich creamy. Stream in extra virgin olive oil while whisking dressing.

1 teaspoon kosher salt. Mix lemon and garlic hot sauce and salt. Place the tomatoes yellow pepper black beans red onion jalapeno peppers and lime zest in a large bowl.

Step 2 mix lime juice with olive oil in a small bowl and pour over the salad. Score the inside of the avocados in a crisscross pattern through the flesh just down to the skin. Squeeze juice of one half lime about 2 teaspoons into salad.

Flatten skin slightly and slide knife across the bottom next to the skin to remove the cubes stir into mixture until blended. Season with salt and pepper. Pour lemon dressing over the salad and serve.