Guacamole Salad

From Cook's Country | April​/May 2009

Why this recipe works:

Tasters liked the consistently sweet taste of grape tomatoes compared with other varieties. Tasters also liked the flavor of minced garlic present in many guacamole salad recipes, but thought raw onions were just too harsh, so we used scallions instead. Steeping the garlic and scallions in… read more

Tasters liked the consistently sweet taste of grape tomatoes compared with other varieties. Tasters also liked the flavor of minced garlic present in many guacamole salad recipes, but thought raw onions were just too harsh, so we used scallions instead. Steeping the garlic and scallions in lime juice for a few minutes before combining them with the avocados mellowed their flavor.

We wanted plenty of peppers for crunch and bulk, but a large quantity of jalapeños made the salad too hot to eat. Milder poblanos, with just a hint of heat, were a better choice.

less

Serves 4 to 6

If you can't find poblano peppers, substitute an equal number of Anaheim chiles, or a large green bell pepper mixed with up to 2 tablespoons of minced jalopeño chile.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection