Guacamole Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
avocados
|
*
|
| 1 | medium |
garlic cloves
minced |
*
|
| 1 | medium |
tomatoes
chopped |
|
| 4 | ounces |
green chili peppers
canned |
|
| 2 ½ | tablespoons |
lemon juice
or lime juice |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
avocados
|
*
|
| 1 | medium |
garlic cloves
minced |
*
|
| 1 | medium |
tomatoes
chopped |
|
| 115.6 | ml/g |
green chili peppers
canned |
|
| 38 | ml |
lemon juice
or lime juice |
|
| 5 | ml |
salt
|
|
Directions
Peel and chop avocados into a bowl.
Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky.
To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips.
If made ahead of time, save pit and put in dip until time to serve to prevent darkening.
NOTE: This is my own recipe and the chili can be adjusted to taste.
Also, I sometimes replace the tomato and green chili with salsa.
