Deconstructed Guacamole Salad Food

DECONSTRUCTED GUACAMOLE SALAD

Steps:

• Place 1 cup of the spring mix in the bottom of two serving bowls.
• Cut red onion into rings and arrange a layer of on each bed of greens.
• Separate avocado from skin and remove pit.
• Cut into slices and arrange on salads.
• Sprinkle salads with sea salt and the juice of the lime.
• Chop fresh cilantro and distribute evenly over the two salads.
• Thinly slice green onion and add to salads.
• Arrange the tomatoes on the salads.
• Dress liberally with the vinaigrette.
• Top with slices of steak or chicken (or grilled shrimp or salmon), if desired.

GUACAMOLE SALAD

Steps:

• Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
• Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

DECONSTRUCTED GUACAMOLE

Steps:

• Slice the avocado and limes. Chop the cilantro. Mix together.
• Serve in bowls to go with the steak.

GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
• Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
• Toss well.
• Just before you're ready to serve the salad, fold the avocados into the salad.
• Check the seasoning and serve at room temperature.

GUACAMOLE SALAD

Steps:

• Chop cilantro coarsely, place in medium bowl.
• Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
• Chop onion; add to bowl.
• Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
• Stir in onions, salt, pepper, and cumin.
• Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
• Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
• Serve over shredded lettuce.