Guacamole Salad Recipes

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GUACAMOLE SALAD



Guacamole Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 medium Hass avocados, pitted and sliced
2 medium tomatoes, seeded and chopped
1/2 English (seedless) cucumber, chopped
1/2 red onion, sliced
1 jalapeno, seeded and finely chopped
3 tablespoons lemon juice
1 small clove garlic, chopped
A few drops hot sauce
1 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

  • Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

GUACAMOLE SALAD



Guacamole Salad image

Provided by Molly Yeh

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

3 avocados, diced
2 cloves garlic, chopped
1 English cucumber, seeded and finely diced
1/2 bunch fresh cilantro, chopped
1/2 medium red onion, finely diced
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 lime, juiced
Hot sauce, as desired
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.

GUACAMOLE TOSSED SALAD



Guacamole Tossed Salad image

The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. -Lori Fischer, Chino Hills, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings
6 bacon strips, cooked and crumbled
1/3 cup canola oil
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens

Steps:

  • In a large bowl, combine the tomatoes, onion and bacon; set aside., In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. , Place greens in a large salad bowl; add avocado mixture and toss to coat.

Nutrition Facts : Calories 531 calories, Fat 51g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 868mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

GUACAMOLE SALAD



Guacamole Salad image

Make and share this Guacamole Salad recipe from Food.com.

Provided by ALC553

Categories     Mexican

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

10 -12 sprigs fresh cilantro (rinsed)
1 fresh jalapeno pepper (rinsed)
1 small tomatoes (rinsed)
1/2 cup diced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3 medium avocados (rinsed)
1 lime, juice of (rinsed)
1 (8 ounce) bag shredded lettuce

Steps:

  • Chop cilantro coarsely, place in medium bowl.
  • Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
  • Chop onion; add to bowl.
  • Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
  • Stir in onions, salt, pepper, and cumin.
  • Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
  • Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
  • Serve over shredded lettuce.

GUACAMOLE SALAD



Guacamole Salad image

Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!

Provided by yogurtraisin

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 10

4 avocados - peeled, pitted, and sliced
2 tomatoes, seeded and chopped
½ small red onion, chopped
½ cucumber, sliced
1 small fresh jalapeno pepper, seeded and diced
1 (15.25 ounce) can whole kernel corn, drained
½ teaspoon garlic salt
salt and black pepper to taste
juice of 1 fresh lime
¼ cup extra virgin olive oil

Steps:

  • Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  • Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 21.2 g, Fat 22.3 g, Fiber 8.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 572.1 mg, Sugar 3.6 g

GUACAMOLE SALAD



Guacamole Salad image

Give guac an upgrade with this Guacamole Salad recipe. This bright and crisp Guacamole Salad includes tomatoes, lettuce and a dash of fresh lime juice.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 8 servings, 1-1/4 cups each.

Number Of Ingredients 7

8 cups torn mixed salad greens
2 cups grape tomatoes, halved
1 large avocado, chopped
1/2 cup thinly sliced red onions
1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. fresh lime juice
15 tortilla chips (1-1/2 oz.), coarsely crushed

Steps:

  • Combine first 4 ingredients in large bowl.
  • Mix dressing and lime juice. Add to salad; toss to coat.
  • Top with crushed chips.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

GUACAMOLE SALAD



Guacamole Salad image

Saw this on Food Network Rachel Ray 30 minute meals and was one of the first recipes I tried from her show.

Provided by nemokitty

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium Hass avocadoes, pitted and sliced
2 medium tomatoes, seeded and chopped
1/2 English cucumber, chopped
1/2 red onion, sliced
1 jalapeno, seeded and finely chopped
3 tablespoons lemon juice
1 small garlic clove, chopped
1 teaspoon salt
1/3 cup extra virgin olive oil
2 drops hot sauce (to taste)

Steps:

  • Arrange vegetables on a platter.
  • Mix lemon, garlic, hot sauce and salt. Stream in olive oil while whisking dressing.
  • Pour lemon dressing over the salad and serve.

Nutrition Facts : Calories 299.4, Fat 28.7, SaturatedFat 4, Sodium 597.1, Carbohydrate 12.2, Fiber 5.9, Sugar 3.5, Protein 2.4

GUACAMOLE SALAD BOWL



Guacamole Salad Bowl image

Reports Ann Eastman of Greenville, California, "The bowl is usually 'licked clean' when I make this hearty salad for our Grange group. I sometimes substitute tuna for the shrimp."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

5 cups torn leaf lettuce
2 medium tomatoes, cut into wedges
1 cup shredded cheddar cheese
1 cup cooked salad shrimp
1 cup corn chips
1/2 cup sliced ripe olives
1/4 cup sliced green onions
AVOCADO DRESSING:
1/2 cup mashed ripe avocado
1 tablespoon lemon juice
1/2 cup sour cream
1/3 cup canola oil
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • In a large salad bowl, combine the first seven ingredients; set aside. In a blender, combine dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 20g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN



Guacamole Salad (Barefoot Contessa) Ina Garten image

I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.

Provided by cookiedog

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocadoes, seeded, peeled, and 1/2-inch diced

Steps:

  • Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
  • Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
  • Toss well.
  • Just before you're ready to serve the salad, fold the avocados into the salad.
  • Check the seasoning and serve at room temperature.

Nutrition Facts : Calories 249.6, Fat 16.5, SaturatedFat 2.3, Sodium 299, Carbohydrate 22.4, Fiber 8.8, Sugar 2.3, Protein 6.4

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