Guacamole Salad Bowl Recipes

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 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.

GUACAMOLE SALAD

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.

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.

" MEAL IN A BOWL " GUACAMOLE SALAD

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.

GUACAMOLE SALAD BOWL

Steps:

• In a large salad bowl, combine the first seven ingredients; set aside. In a blender, combine dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Serve immediately.

GUACAMOLE SALAD

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.

GUACAMOLE SALAD

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and lime juice. Add to salad; toss to coat.
• Top with crushed chips.

GUACAMOLE SALAD BOWL

Steps:

• In a large salad bowl, combine the first seven ingredients set aside. In a mixing bowl or blender, combine the dressing ingredients beat or process until smooth. Pour over salad and toss. Serve immediately.© Copyright Reiman Publications, 1993-1997

SESAME CUCUMBER AND AVOCADO SALAD

Steps:

• Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
• When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
• Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

GUACAMOLE SALAD BOWL

Steps:

• In a large salad bowl, combine the first seven ingredients; set aside. In a mixing bowl or blender, combine dressing ingredients; beat or process until smooth. Pour over salad and toss. Serve immediately.

GUACAMOLE

Steps:

• In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
• Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
• Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
• Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
• Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.