Guacamole Salad



It’s easily been over a year since I saw the episode of Barefoot Contessa where Ina makes this salad. I know that, because it’s been at least that long since I’ve watched Food Network.

I mentally bookmarked this recipe way back then, and I finally got around to making it. I’m so annoyed it took me so long, because this salad was pretty great. It had a nice tang from the lime zest, and was really fresh and crisp (especially with tomatoes finally starting to taste good again).  I didn’t really make any changes to this salad other than to substitute green bell pepper for the yellow (because that’s what I had on hand) and add corn. I added the corn because in my head, the recipe already had it in there.  When I scanned the ingredient list to check the amount, I realized I had made it up all along. But, it seemed like a great addition to this salad, and it was. And yeah, I know, corn isn’t in guacamole – but neither are black beans, right?

As you can see, I opted not to halve the tomatoes because I made the first part of the salad (without the avocado) earlier in the day. I didn’t really want tomato mush to permeate through the salad, and it’s not like grape tomatoes are too big to eat in one bite, so I probably wouldn’t bother halving them next time around, either.

In addition to eating this plain, it also made a great relish, of sorts, atop a chile-dusted chicken breast.

I liked this salad so much that I ended up making a very similar pasta salad for lunches this week. I omitted the avocados since they don’t really keep well once diced, and added a little bit of cheddar, a little salsa, and a couple spoonfuls of sour cream. Much better than the usual salads around my work, which are $12 a pop and nothing to write home about.

Guacamole Salad