Guacamole Salad
A delicious, cost-effective deconstructed salad with all the flavors of guacamole
Equipment
- Chefs knife
- rasp for zesting
- strainer
- large bowl for mixing
- cutting board
- juicer
- measuring cup
Ingredients
- 1 pint grape or cherry tomatoes, halved
- 1 yellow bell pepper seeded and 1/2-inch diced
- 1 15oz can black beans rinsed and drained
- 1/2 cup small diced red onion
- 2 Tbsp minced jalapeno peppers
- 1/2 tsp freshly grated lime zest
- 1/4 cup freshly squeezed lemon-lime juice 1 lemon, 1 lime
- 1/4 cup good olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper optional
- 1/2 tsp minced garlic 1 clove
- 1/2 tsp ground cumin
- 1 tsp honey optional, leave out if Vegan
- 2 to 3 drops your favorite pepper/hot sauce
Instructions
- Place tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl. Whisk together lime juice, olive oil, salt, black pepper, cumin, cayenne, garlic and honey(optional), hot/pepper sauce and pour over the vegetables. Toss well.
- Just prior to serving, toss the freshly cut avocados and fold them gently into the salad. Check the seasoning and serve at room temperature.