RECIPE TO TRY: HOLY GUACAMOLE SALAD

 In Health & Nutrition

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The creaminess of the avocado, tang from the lime and crunch from the Persian cucumbers are the stars of the show! (Persian cucumbers have thinner skin and hardly any seeds… super crunchy. If you can’t find them, regular cucumber–peeled and seeded–would be a good replacement).

Prep time: 15 min   Makes: 4-5 cups

You will need:

-1 pint grape tomatoes

-3 Persian cucumbers

-3 Persian cucumbers

-1 yellow or orange bell pepper

-1/2 red onion

-2 large, ripe avocados (or 3 small)

-1 jalapeño pepper (2 if you like spicy)

-1 clove garlic

-1 handful fresh cilantro

-1 pint grape tomatoes

-3 Persian cucumbers

-1 yellow or orange bell pepper

-1/2 red onion

-2 large, ripe avocados (I used 3 small)

-1 jalapeño pepper (2 if you like spicy)

-1 clove garlic

-1 handful fresh cilantro

For the Dressing

-Zest from 1 lime
-1/3 cup fresh lime juice (about 4 limes)
-1/4 cup olive oil
-1 teaspoon sea salt
-1/2 teaspoon ground black pepper
-1/4 teaspoon cayenne pepper

Directions:

1. Prepare the veggies and add to a large mixing bowl:

-Halve the grape tomatoes.
-Chop the cucumbers and bell pepper into medium chunks…we are making salad here, not salsa!
-Chop the red onion into small dice (big chunks of onion = not so bueno).
-Cut the avocados in half, and remove the pit. Use a spoon to scoop out the entire flesh. -Then chop into medium chunks.
-Chop the garlic and jalapeño finely. Remove the white inner membrane and seeds to control the spiciness.
-Run your knife through the cilantro a few times to cut the leaves down a bit.

2. Mix all the veggies together and then prepare the dressing.

3. Zest one lime into the bowl.

4. In a measuring cup, combine the fresh lime juice, olive oil, salt, black pepper and cayenne pepper. Mix and pour over the veggies. Toss to coat.

guacamole-salad

 

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