HOLY GUACAMOLE PASTA SALAD
Toss fusilli, chunks of avocado and halved grape tomatoes with lime juice and cilantro for a guacamole-inspired pasta salad.
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, lime juice, garlic and 1/2 teaspoon salt in a large bowl. Add the tomatoes and avocados and gently toss in the dressing. Let the mixture sit at room temperature while you prepare the pasta.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions; drain and let cool.
- Add the pasta and cilantro to the tomato-avocado mixture and toss together. Adjust the seasoning with salt as needed.
MILLIE'S HOLY GUACAMOLE PASTA SALAD
If you're a fan of avocados, then you're going to love this pasta salad! Avocado and lime juice are the dressing for the salad. It's not overly wet from the dressing. There's just enough to coat the ingredients. This pasta is full of different ingredients and has a Tex-Mex flair. The chunks of avocado and cheese are super creamy....
Provided by Millie P. York
Categories Salads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a large bowl (preferably one with a lid), combine cilantro, lime juice, olive oil, and diced avocado. Stir until all the avocado has been coated with some of the lime juice (this will prevent the avocado from browning).
- 2. Add all other ingredients. Stir to combine.
- 3. Season with sea salt to taste. Ground red pepper can also be added for a spicier flavor. Chill and serve. Store leftovers in the fridge for up to 5 days.
GUACAMOLE
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile - but please don't make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads, appetizer
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- If you are including onion in your guacamole, place the onion in a small bowl and cover with cold water. Soak for five minutes, then drain, rinse and dry on paper towels.
- Cut the avocados in half, remove the pits and scoop out the flesh. Mash in a mortar and pestle or with a fork. Do not use a food processor. Add the chopped tomatoes and lime juice, and continue to mash. Stir in the onion, garlic, cumin, chile and salt to taste. Taste and adjust seasonings. If not using right away, cover with plastic, placing it directly on top of the guacamole. Stir before serving to restore the green color.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram
GUACAMOLE
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it - even if you're the only one partaking.
Provided by Florence Fabricant
Categories easy, dips and spreads, editors' pick
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
- Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
- Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
- Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 415 milligrams, Sugar 3 grams
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- Meanwhile, mash the avocados, lime juice and salt in a Molcajete or medium bowl. Mix in the onion, cilantro, tomatoes, and garlic. Stir in the cumin. Set aside.
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