I’ve been craving guacamole, and in my book nothing compares to fresh, homemade guacamole…
That was my inspiration for this tasty guacamole salad recipe, and I’m already envisioning celebrating Cinco de Mayo with a big batch of this and a frozen margarita or two courtesy of our Margaritaville Frozen Concoction Maker!
Just look at this gorgeous array of ingredients — talk about a rainbow of flavors. Corn and black beans aren’t something I’d normally include in guacamole, but they seemed like the perfect addition to a guacamole salad.
Now it’s time to pull out your chef’s knife and work on those knife skills a bit. Lots of slicing and dicing goes into this salad, but I assure you it’s worth all of the work.
The dressing is just a simple lime vinaigrette. I opted to use grapeseed oil in mine, but extra-virgin olive oil would work equally well. Or perhaps avocado oil would be nice… I spied a bottle of it tucked away in my pantry, and I’m thinking I’ll give it a try next time.
Whisk together the lime juice, salt, pepper, garlic, and chili powder, and then slowly drizzle the oil in while whisking vigorously. I think a bit of chopped cilantro might be a nice touch in the dressing, but I didn’t have any on hand.
Pour the salad dressing over your chopped veggies, toss well, and refrigerate for at least an hour to let the flavors come together. I recommend waiting until you’re ready to serve to add the avocado as it will start to break down some. It’s just as tasty the next day — but much prettier when it’s freshly made.
If it so happens that you are lucky enough to have some left over the following day, it’s the perfect light lunch when used in a lettuce wrap! 0