Meal In A Bowl Guacamole Salad Food

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GUACAMOLE SALAD



Guacamole Salad image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 13

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

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.

HOLY GUACAMOLE PASTA SALAD



Holy Guacamole Pasta Salad image

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

1 teaspoon extra-virgin olive oil
2 limes, juiced
1/2 clove garlic, finely grated
Kosher salt
4 cups grape tomatoes (red and yellow), halved
2 avocados, cut into 1/2-inch pieces
8 ounces fusilli pasta
1/4 cup fresh cilantro leaves, roughly chopped

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.

GUACAMOLE CHICKEN SALAD



Guacamole Chicken Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

3 cups shredded rotisserie chicken
1 cup store-bought refrigerated guacamole
1/2 cup peeled small diced fresh mango
1/2 cup finely diced red onion
1/2 cup toasted pepitas
1 tablespoon fresh lime juice
1 tablespoon store-bought refrigerated pesto
Kosher salt and freshly ground black pepper
Lettuce leaves (such as Bibb) or flatbread, for serving

Steps:

  • Combine the chicken, guacamole, mango, onion, pepitas, lime juice and pesto in a mixing bowl, then season to taste with salt and pepper. Serve with lettuce leaves or flatbread for easy eating.

GUACAMOLE SALAD



Guacamole Salad image

Provided by Molly Yeh

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

3 avocados, diced
2 cloves garlic, chopped
1 English cucumber, seeded and finely diced
1/2 bunch fresh cilantro, chopped
1/2 medium red onion, finely diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 lime, juiced
Hot sauce, as desired
Kosher salt and freshly ground black pepper

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.

GUACAMOLE SALAD



Guacamole Salad image

Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!

Provided by yogurtraisin

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 10

4 avocados - peeled, pitted, and sliced
2 tomatoes, seeded and chopped
½ small red onion, chopped
½ cucumber, sliced
1 small fresh jalapeno pepper, seeded and diced
1 (15.25 ounce) can whole kernel corn, drained
½ teaspoon garlic salt
salt and black pepper to taste
juice of 1 fresh lime
¼ cup extra virgin olive oil

Steps:

  • 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.
  • Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 21.2 g, Fat 22.3 g, Fiber 8.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 572.1 mg, Sugar 3.6 g

" MEAL IN A BOWL " GUACAMOLE SALAD



This is a great alternative to the traditional taco salad. It truly is a whole meal salad; just add hot, crusty rolls and maybe some white wine and a light desssert for a great luncheon or supper. It goes together quickly, just be sure to have the ingredients chilled. This recipe was given to me by a Hispanic teacher at our school so I tend to think of it as "authentic".

Provided by Lorraine of AZ

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 head lettuce
2 tomatoes, cut in wedges
1/2 cup pitted ripe olives, sliced and drained
1/4 cup chopped green onion
1 cup corn chips (or more, to taste)
1 (12 ounce) can tuna, drained
1/2 cup shredded cheddar cheese
1/2 cup mashed avocado
1 tablespoon lemon juice
1/2 cup sour cream
1/3 cup salad oil
1 garlic clove, peeled
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce or 1/4 teaspoon chopped green chili pepper, to taste

Steps:

  • To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese.
  • To make the Avocado Dressing: Put all ingredients in the blender and blend well.

Nutrition Facts : Calories 474.1, Fat 37.7, SaturatedFat 11, Cholesterol 59.8, Sodium 451.6, Carbohydrate 9.5, Fiber 3.4, Sugar 3, Protein 26.1

GUACAMOLE TOSSED SALAD



Guacamole Tossed Salad image

The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. -Lori Fischer, Chino Hills, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings
6 bacon strips, cooked and crumbled
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens

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.

Nutrition Facts : Calories 531 calories, Fat 51g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 868mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

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