Recipe: Guacamole Salad

May 29, 2014

by Margaret Cabaniss

Recipe: Guacamole Salad
Summer may technically still be a month off, but Monday marked the official beginning of cook-out season, and this salad, to me, is the beginning and end of all summer side dishes. I have never made it when the bowl was not licked clean and at least two people asked for the recipe. I made my first batch of the season for a cookout at my sister’s on Monday, along with this tequila lime chicken, and I’m pretty sure I could have asked for her firstborn afterwards. It is, quite simply, the best.

Recipe: Guacamole Salad
But enough talk; on to the recipe! It’s adapted (very) slightly from Cook’s Country and will serve 4 as a side (6 as an appetizer-y dip). What you’ll need:

  • 1 pint grape tomatoes
  • 2 avocados
  • 1 jalapeno, stemmed, seeded, and finely diced
  • 1/4 c finely chopped cilantro
  • 4 scallions, sliced thin (green stalks, too!)
  • 1/3 c lime juice (from 3ish limes)
  • 1 T lime zest
  • 1 garlic clove
  • 1/4 c olive oil
  • salt
  • pepper

Halve the grape tomatoes, then toss with 1/2 teaspoon salt and set in a colander to drain for ten minutes or so while you prep the rest of your ingredients.

To make the dressing: Combine scallions, lime juice, lime zest, garlic, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small mason jar, then shake (vigorously!) to combine.

Recipe: Guacamole Salad
Pat the tomatoes dry on a layer of paper towels, then place in a large bowl. Halve and cube your avocado, then add to the bowl with the tomatoes, along with the jalapeno and cilantro. Pour over about 2/3 of the dressing to start, then gently toss to combine. Add more dressing as necessary (though I often find that I’ll have some leftover).

Recipe: Guacamole Salad
And that’s it! The dressing actually does a remarkably good job of keeping the salad from browning (always a problem with avocados), so you can safely set it out on your buffet and it’ll still look lovely by the end of dinner. I find it even holds up a day later — if you have any leftovers to begin with.

Images: Margaret Cabaniss

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1 Zoe Saint-Paul May 29, 2014 at 11:55 am

Now that I can tolerate avocado — I couldn’t digest it for years without violent stomach cramps so had to avoid it altogether — I can actually make this and not cry over not being able to eat it. I LOVE avocado and love that this stuff stays green for a while. Thanks for sharing the recipe!

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Ann Waterman 2 Ann May 31, 2014 at 7:58 am

So this is the salad cousin of guacamole. Great! I’ll happily trade my tortilla chip for a fork!

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