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 Method

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

Method

 

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