Author Notes
Forget the chips & skip the dipping - serve up your guacamoel as a salad —thecornerktichen
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Ingredients
- For the Salad
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2
avocados, diced
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1 pint
grape tomatoes, halved
-
1/2
red onion, sliced thin
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2 tablespoons
fresh cilantro, chopped
- 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
Directions
- For the Salad
-
In a large bowl, combine avocados, tomatoes, red onion & cilantro, and mix together.
- For the vinaigrette
-
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.
-
Pour the vinaigrette over the salad, and toss to fully coat.
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