Guacamole Salad

Well really, this is in fact a standard guacamole recipe, just chopped coarsely enough to be a salad rather than a sauce. Of course it depends on avocados, which are not exactly local, but almost everything else is straight from the garden. 

 

Naturally, if you want actual guacamole, just mash the avocados and chop everything else quite finely. Omit the olive oil 

 

And while we are on the topic of guacamole, here's a tip for cheater's guacamole: mash your avocados and then add prepared tomato salsa a very little at a time until you have a good balance. Add a little Mexican hot sauce to taste. Much better and fresher than buying prepared guacamole and hardly more work. 

 

We had the family over for a weekend visit and this was very well received. Why not; it's delicious!  

4 to 6 servings

20 minutes prep time

 

Make the Dressing:

1 tablespoon finely minced pickled Jalapeños

1 small clove of garlic, minced (optional)

2 tablespoons olive oil

the juice of 1 medium lime

a pinch of salt

 

Mince the pickled peppers. Peel and mince the garlic, if using. Put them in a small bowl or jam jar and add the remaining ingredients; whisk or shake together. 

 

Make the Salad:

1 small sweet onion OR 3 green onions

1/4 sweet red, yellow, or orange pepper

1/3 cup chopped cilantro

3 large firm-ripe avocados

1 medium-large ripe tomato

lettuce leaves. 

 

Peel and chop the onion (or wash, trim, and chop the green onions). Wash, trim and chop the pepper. Put these in a strainer and sprinkle with salt; let them drain for about 10 minutes. Rinse well and drain again. 

 

Wash, dry, and chop the cilantro. Put it in a mixing bowl. Cut the avocados in half and remove the pits. Cut the flesh in slices in one direction then again in the opposite direction to form small squares. Use a large thin spoon to scoop them from the shells, and add them to the mixing bowl. Wash, core, and chop the tomato, and add it. Add the well-drained onion and pepper. Mix well, and toss with the dressing. 

Wash and dry the lettuce leaves and arrange them in a serving bowl. Pile the salad onto them and serve at once.

 

 

 

 

Last year at this time I made Frittata di Pane e Pomodori.