Sunday, April 8, 2012

Recipe: Guacamole Salad

I had a good friend in high school named Sarah whose heritage happened to be Mexican. Two dishes that I remember she and her mom making were burritos (a.k.a. "chimichanga" in some areas) and guacamole salad.

Of course, I already loved burritos, but from then on, I also loved guacamole salad. I've had guacamole salad at many restaurants in San Antonio in many forms, but I always come back to the basics.

2 ripened avocados
1 Tbsp lemon or lime juice
1 small onion, diced (I use white or yellow, but red would be good, too!)
1 small tomato, diced (Any variety is fine, but firm ones are best.)
2 cups finely shredded iceburg lettuce (if iceburg isn't available, any very crunchy lettuce will do)
1 medium or large bag tortilla chips like Tostitos or Santitas--NOT DORITOS! (or make your own)
Salt & Pepper

After removing the avocado "meat" from the skin, mash it in a medium-sized bowl with the lemon or lime juice.

Layer the salad in individual small bowls in this order: lettuce in the bottom, avocado on top of that, then tomato & onion.

Once it's served, I usually eat my portion by applying salt & pepper to taste, then mixing the salad with a fork. I use the fork to scoop the mixture onto a chip and stuff as much of the chip into my mouth as possible. :-D

Guacamole salad is great alone with iced tea, cold beer, and margaritas, or as a starter for a full Mexican meal.

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