Deconstructed Guacamole Recipes

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DECONSTRUCTED GUACAMOLE



Deconstructed Guacamole image

For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 3

2 avocados
2 limes
fresh cilantro

Steps:

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

MOLLETES WITH DECONSTRUCTED GUACAMOLE



Molletes with Deconstructed Guacamole image

Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food!

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Time 30m

Yield 4

Number Of Ingredients 12

4 bolillo rolls, sliced in half lengthwise
4 tablespoons butter or margarine, softened
1 (20.5 ounce) can refried pinto beans
1 cup shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
2 avocados from Mexico, peeled, pitted and sliced crosswise
½ small red onion, thinly sliced
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt
2 teaspoons extra-virgin olive oil
1 lime, sliced into rounds

Steps:

  • Preheat oven to 400 degrees F.
  • Place the bolillo roll halves cut side up on a baking sheet and spread each with 1/2 tablespoon of butter or margarine. Bake in preheated oven for 5 minutes.
  • Place refried beans in a microwave-safe bowl and microwave on high for 1 to 2 minutes until warm.
  • Divide the refried beans among the toasted rolls and spread evenly to the edges. Sprinkle each roll with 2 tablespoons of shredded mozzarella. Return rolls to oven and bake until cheese is melted, 7 or 8 minutes.
  • Remove from oven and top each roll with the sliced tomatoes, avocados, red onion and chopped cilantro. Sprinkle each roll with a pinch of cumin and a pinch of salt. Drizzle each roll with 1/4 teaspoon of olive oil.
  • Serve warm with fresh sliced lime.

Nutrition Facts : Calories 814.6 calories, Carbohydrate 96.8 g, Cholesterol 61.3 mg, Fat 36.9 g, Fiber 17.6 g, Protein 27.8 g, SaturatedFat 13.8 g, Sodium 999.6 mg, Sugar 4.6 g

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.

DECONSTRUCTED GUACAMOLE SALAD



Deconstructed Guacamole Salad image

I absolutely love the flavors in guacamole, so I thought I'd try to find a way to use all the flavors in a different way. This recipe served two, but it would be easy to adapt to a larger crowd. I topped mine with sliced grilled chicken, but I think I'm going to try grilled shrimp next time.

Provided by Hippie2MARS

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 avocado
2 cups spring greens
1/4 large red onion
1 green onion
2 tablespoons cilantro
1 lime
1/4 teaspoon freshly ground sea salt
10 grape tomatoes
1/2 cup garlic vinaigrette

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.

Nutrition Facts : Calories 196.3, Fat 15, SaturatedFat 2.2, Sodium 305.1, Carbohydrate 17.8, Fiber 9.2, Sugar 4.4, Protein 3.4

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