Deconstructed Guacamoloe Salad with Cumin-Lime Vinaigrette

By thecornerktichen
August 16, 2012
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Author Notes: Forget the chips & skip the dipping - serve up your guacamoel as a saladthecornerktichen

Serves: 4

For the Salad

  • 2 avocados, diced
  • 1 pint grape tomatoes, halved
  • 1/2 red onion, sliced thin
  • 2 tablespoons fresh cilantro, chopped
  1. In a large bowl, combine avocados, tomatoes, red onion & cilantro, and mix together.

For the vinaigrette

  • 2 tablespoons fresh lime juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • fersh ground pepper
  • 1/4 cup olive oil
  1. Add lime juice, vinegar, cumin, cayenne pepper, salt & fresh ground pepper to the blender and mix on low speed. Slowly add the olive oil, and continue blending on low speed to combine.
  2. Pour the vinaigrette over the salad, and toss to fully coat.

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