Ah, California. Just saying the name conjures images of sunny beaches, palm trees, and vibrant produce markets that beckon with their colorful array. Picture this:
a warm afternoon, a gentle breeze rustling through the leaves, and there you are, diving into a bowl of guacamole salad so fresh it could make a ripe avocado blush. It’s like the Golden State in a dish—zesty, vibrant, and sometimes a little messy, but oh so satisfying.
Steps
- Prepare the Lettuce and Beans: Separate and clean the butter lettuce leaves, then pat them dry or use a salad spinner. Rinse and drain the canned black beans thoroughly to remove excess sodium and any unappetizing liquid.
- Mix the Salad Ingredients: Chop the cleaned lettuce and combine it with sliced grape tomatoes, crushed tortilla chips, corn kernels, and the rinsed black beans in a large mixing bowl. Add diced avocado, season with salt and pepper, and set aside.
- Make the Cilantro Lime Guacamole: Mash an avocado in a medium bowl using a fork. Mix in diced Roma tomato, finely diced jalapeno peppers, minced garlic, green onion, sliced shallot, and cilantro until well combined.
- Add Dressing to Guacamole: Pour in extra virgin olive oil, fresh lime juice, honey, red wine vinegar, kosher salt, ginger, cumin, and black pepper into the guacamole mixture. Stir everything together until the ingredients are thoroughly incorporated.
- Assemble the Salad: Distribute the salad mixture evenly on four plates. Add a generous scoop of the cilantro lime guacamole on top of each salad serving.
- Finish with Toppings: Sprinkle grated parmesan cheese, crumbled feta cheese, and thinly sliced radishes over the salads. Optionally, add extra crushed tortilla chips for additional crunch and serve with homemade breadsticks. Enjoy!
Ingredients
- 2 cups chopped butter lettuce
- 2 cups spring lettuce mix
- 10-12 grape tomatoes, halved
- 3-4 cups crushed tortilla chips
- ¼ cup corn kernels
- ¼ cup canned black beans, rinsed and drained
- 1 medium avocado, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium avocado, diced
- 1 Roma tomato, diced
- 2 small jalapeño peppers, finely diced
- 2 tablespoons minced garlic
- 1 green onion, finely diced
- 1 small shallot, sliced
- ½ cup finely diced cilantro
- ½ cup extra virgin olive oil
- ? cup fresh lime juice
- 1 tablespoon honey
- ½ teaspoon red wine vinegar
- 1 ½ teaspoons kosher salt
- ½ teaspoon ginger
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- 2 tablespoons crumbled feta cheese
- 8 radishes, thinly sliced
FAQ
- Can I prepare the Guacamole Salad in advance?
- Yes, you can prepare the components of the Guacamole Salad in advance. Chop and store the salad ingredients and prepare the cilantro lime guacamole topping separately. However, combine them just before serving to ensure freshness and prevent the salad from becoming soggy.
- What can I use as a substitute for cilantro in the guacamole topping?
- If you’re not a fan of cilantro or want a substitute, you can use parsley or basil. They will alter the flavor profile slightly but still add a fresh herbal taste.
- How do I store leftover black beans?
- If you have leftover black beans after making the salad, store them in an airtight glass or plastic container in the refrigerator. They should remain fresh for up to four days.
- Is it necessary to rinse canned black beans before using them?
- Yes, rinsing canned black beans is recommended. It helps remove the excess sodium and the starchy liquid they are packed in, which can affect the taste and texture of your salad.
- Can I use a store-bought dressing instead of making the cilantro lime guacamole topping?
- Certainly! To simplify the recipe, you can use a prepared cilantro lime dressing and mix it with the avocado, diced tomato, jalapeno peppers, garlic, green onion, shallot, and cilantro for a quick and flavorful alternative.
Tips
- Thoroughly rinse and dry the lettuce leaves before chopping them. This helps ensure that your salad is fresh and crunchy without excess moisture.
- Rinse canned black beans well to remove the salty liquid they come in. This not only improves their taste but also reduces their sodium content.
- For a quicker preparation, consider using a pre-made cilantro lime dressing and mix it with the avocado, tomatoes, and other ingredients for the guacamole topping.
- When assembling the salad, lay out all ingredients so individuals can customize their salads to their liking, adding more or fewer toppings as desired.
Equipment
- Salad Spinner – Useful for washing and drying lettuce leaves efficiently.
- Mixing Bowls – A set of large and medium mixing bowls for combining salad ingredients and guacamole topping.
- Avocado Masher or Fork – Specifically designed for mashing avocados smoothly.
- Citrus Juicer – Handy for extracting fresh lime juice.
- Chef’s Knife – For chopping and dicing vegetables.
- Cutting Board – A durable surface for preparing ingredients.
