Holy Guacamole Pasta Salad Food

GUACAMOLE SALAD

Steps:

• In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.

MILLIE'S HOLY GUACAMOLE PASTA SALAD

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.

HOLY MOLY GUACAMOLE

Steps:

• Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, 1/4 teaspoon salt, 1/8 black pepper, cumin, and chile powder. Continue to mash until blended.
• Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired. Enjoy!

HOLY GUACAMOLE

Steps:

• Preheat the oven to 350 degrees F.
• Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin.
• Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy.
• To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

GARLICKY HOLY GUACAMOLE!

Steps:

• Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

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.

GUACAMOLE TOSSED SALAD

Steps:

• In a large bowl, combine the tomatoes, onion and bacon; set aside., In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. , Place greens in a large salad bowl; add avocado mixture and toss to coat.