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Guacamole Salad

Guacamole Salad

  • Prep

    20 m
  • Ready In

    50 m
yogurtraisin

yogurtraisin

Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.
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Reviews

Daisygirl
12

Daisygirl

7/16/2010

Awesome salad! I only put half the olive oil and just a little extra lime juice, and I added a cup of canned pinto beans...just because I was in the mood. Served with tortilla strips on top for some crunch, and it was perfect. I can't wait to make it for our family on vacation!

KymInNM
11

KymInNM

5/8/2009

As guacamole salads go, this was average, but as salads in general go, it was great. I tweaked it a bit: used half the avocado (I like a salad to have more of a varied texture), fresh garlic, fresh roasted green chiles instead of jalapenos, and just a drizzle of olive oil (the avocados add enough of a creamy texture). I thought it could have used more lime juice for more of a vinegary bite, but my lime was pretty dry. I added hot sauce, and that put it over the edge.

Chef4Six
6

Chef4Six

5/18/2009

Very good salad. I did not use as many avocados. I chopped up one avocado for the salad and mashed 1/2 of another avocado with the seasoning and used it as a dressing. (I omitted the olive oil.) I will make this again. It was tasty and creamy and very filling.

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