A few summers ago, my Mom and I fell in love with Ina Garten’s Guacamole Salad. It contains a few basic salsa esque ingredients but that’s all I remember off the top of my head. This is my improv version. Equally delicious, deliciously easy. It keeps fabulously in the refrigerator making it a great Sunday salad to whip up as a packed lunch option during the week. Add some grilled chicken or maybe a cheese quesadilla and you are good to go.
Jacquie’s Simple Guacamole Salad
1 Haas Avocado
1 cup crumbled feta cheese (goat cheese or mexican cojita would also be great here)
2 green pepper
1 yellow pepper
1 red pepper
1/4 red onion
1 can of no salt added sweet corn (you could also go with fresh or frozen corn too)
1 can of black beans
2 cloves of garlic (if they are small, go with 3)
Juice from half a lime
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. red pepper flake
1/4 cup olive oil
1. Chop/dice peppers and onions in 1/4 inch pieces. Add them along with*rinsed* corn and beans to a mixing bowl. Run garlic through a garlic press (or finely mince) and add to the bowl. Add lime juice, salt, pepper, and pepper flakes, and drizzle over olive oil.
2. Mix thoroughly.
3. After salad is mixed, add the avocado: cut it in half, then while each half is still in tact, dice the green meat by slicing one direction, then the other. Pieces should slide right out with a gentle squeeze of the skin. Add the feta cheese then toss gently one more time to combine cheese and avocado with rest of salad. Toss gently so cheese crumbles and avocado chunks stay in tact. Refrigerate until ready to serve.
And just a little something that makes me smile: