I could eat at On the Border at least five nights a week. That's how much this Oklahoma girl loves Tex Mex. One of my favorite things about OTB is their Guacamole Live. Because I lurve me some guac. I make guacamole at home on a weekly basis, and I rotate amongst three or four different recipes. One day when my avocados were a little too green to mash well, I was forced to improvise. That is how Deconstructed Guacamole Salad came to be. Now it's a fairly regular occurrence when we want guacamole taste with a bit more substantial texture.
DECONSTRUCTED GUACAMOLE SALAD
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 lime
- 4 tbs olive oil
- garlic salt
Coarsely chip the avocados into bite-sized pieces and halve the tomatoes. Toss with the juice of one lime and the olive oil. Season to taste with garlic salt.
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Fresh, cool, and yummers.
I used red and yellow tomatoes. |
What kind of avocados do you use? I always used Haas in the states, but they seem harder to find here. That other type that is more common here, don't know the name of it, is always too firm and impossible to get the pits out. :(
ReplyDelete--Harmony
Harmony, I use the gigantic green ones (not sure of the variety) from the commissary. I buy them when they are way too green to eat, store them in a bowl with limes and/or lemons, and they ripen up to perfection in about 2-3 days.
ReplyDeleteDitto on your choice of avocados, and I LOVE this salad. I'll be making it tonight. :)
ReplyDelete