Once the Super Bowl and Cinco de Mayo have passed, our excuses to mix up a bowl of guacamole seem to be gone, too. But instead of waiting ‘til next winter or spring to enjoy the creamy dip, learn how to work it into a healthy summer side dish—sans tortilla chips, which don’t have anything to offer in the nutrition department.
Mexican Avocado Salad is a spinoff of guacamole and, as you’ll notice, most of the ingredients are the same. Serve it as is, or omit the lettuce, mix the avocado into the tomato mixture, and serve as a salsa over grilled chicken or fish. Marinating the tomatoes enhances their flavor, but if you want to get this dish onto your plate ASAP, skip step one.
MEXICAN AVOCADO SALAD
- 24 cherry tomatoes, quartered
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ medium yellow or white onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- ¼ medium head iceberg lettuce, cut into ½-inch ribbons
- 2 ripe Hass avocados, seeded, peeled, and chopped
- Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl; let stand at room temperature for 1 hour. Add onion, jalapeño and cilantro; toss well.
- Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.
Nutrition (per serving): 100 calories, 9 g fat, 7 g carbs, 2 g protein, 4 g fiber
Makes: 8 1-cup servings
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