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
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
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.
GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN
I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 249.6, Fat 16.5, SaturatedFat 2.3, Sodium 299, Carbohydrate 22.4, Fiber 8.8, Sugar 2.3, Protein 6.4
GUACAMOLE SALAD
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
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
GUACAMOLE SALAD
Make and share this Guacamole Salad recipe from Food.com.
Provided by ALC553
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
MEXICAN CAULIFLOWER AND GUACAMOLE SALAD
Make and share this Mexican Cauliflower and Guacamole Salad recipe from Food.com.
Provided by Tropicgal
Categories Cauliflower
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
- FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
- Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
- Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
- Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
- Enjoy!
Nutrition Facts : Calories 219.3, Fat 17.9, SaturatedFat 2.2, Sodium 329.4, Carbohydrate 14.7, Fiber 7.9, Sugar 3.7, Protein 4.4
MEXICAN CHICKEN SALAD WITH GUACAMOLE
I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.
Provided by Rick Bayless
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
- In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
- Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
- Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
- Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
- Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.
CAULIFLOWER WITH GUACAMOLE
Number Of Ingredients 9
Steps:
- 1. Trim the cauliflower and cut into 1 1/2-inch pieces. In a large saucepan of boiling water, cook the cauliflower until barely tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Drain again, and put the cauliflower into a medium bowl and toss with 1/2 teaspoon of the salt, vinegar, and oil. 2. Cut the avocados in half and remove the pits. With a large spoon, scoop avocados from the skin and place in a bowl. Mash with a fork. Stir in the onion, serrano, lime juice, cilantro, and remaining salt. Put the guacamole into a serving bowl. To serve, place guacamole in the center of a large round platter. Arrange the cauliflower pieces around the bowl. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CAULIFLOWER AND AVOCADO SALAD
Another one of my trashed cookbook salvages. I think this came from an old Better Homes and Gardens. Putting it here for my own reference. Enjoy.
Provided by MechanicalJen
Categories Cauliflower
Time 1h10m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat water to boiling; add cauliflower. Cover and heat until boiling.
- Cook 4 minutes. Drain and rinse under cold water immediately.
- Mix vinegar and oil in large bowl. Add cauliflower, salt and pepper.
- Refrigerate for at least an hour.
- Just before serving, top with avacado dip and garnish with almonds.
Nutrition Facts : Calories 70, Fat 6, SaturatedFat 0.8, Sodium 218.2, Carbohydrate 3.2, Fiber 1.6, Sugar 1.3, Protein 1.6
GUACAMOLE SALAD
Saw this on Food Network Rachel Ray 30 minute meals and was one of the first recipes I tried from her show.
Provided by nemokitty
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange vegetables on a platter.
- Mix lemon, garlic, hot sauce and salt. Stream in olive oil while whisking dressing.
- Pour lemon dressing over the salad and serve.
Nutrition Facts : Calories 299.4, Fat 28.7, SaturatedFat 4, Sodium 597.1, Carbohydrate 12.2, Fiber 5.9, Sugar 3.5, Protein 2.4
TRADITIONAL MEXICAN GUACAMOLE
This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!
Provided by Kaersten
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Mash avocados in a bowl until creamy.
- Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 12.2 g, Fat 14.9 g, Fiber 7.6 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 49.9 mg, Sugar 2.6 g
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