Deconstructed Guacamole Salad

I don’t know about you, but I’ve always had a hard time coming up with fresh, flavorful, healthy sides for my Hispanic and/or Southwest style dishes.  I used to rack my brain thinking about what would go best with carne asada tacos or chicken quesadillas…fresh corn on the cob maybe, or a side of refried beans.  More often than not, I would just roast or grill a bunch of bell peppers and call it a day.

But then I got to thinking; guacamole consists of avocado, tomatoes, onions, garlic.  That could be a side if it wasn’t so, I don’t know, dip-y.

So, instead of mashing all those ingredients together, I just roughly chop and mix them together with cilantro and a dressing of lime juice and vinegar and Voila! A fresh, flavorful, healthy salad with all the right components to go with my oven-baked enchiladas, stuffed peppers, quesadillas –almost anything, really.

Deconstructed Guacamole Salad

Ripe Hass avocados and Roma tomatoes, tossed together with a simple cilantro dressing, make the perfect side for your tacos

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Servings 4 people

Ingredients

  

• 2 Hass avocados diced
• 3 Roma tomatoes diced
• 1/2 medium red onion diced
• 3 cloves garlic minced
• Handful cilantro torn and then chopped
• 1 lime
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

 

• Combine avocado, tomatoes, red onion, garlic and cliantro in bowl.
• Zest 1/2 the lime and add zest to bowl.
• Cut lime in half and squeeze juice into bowl.
• Add red wine vinegar.
• Add salt and pepper to taste.
• Serve chilled.