Today I had a salad epiphany – why not use the ingredients that you’d normally use to make guacamole to make a killer salad? This super flavorful robust salad is not for the timid. Every bite is packed with a flavor kick: avocado, onion, and tomato serve as a base for a vinaigrette that contains garlic and jalepeño.
If you’d like to tone things down a just little, serve over romaine lettuce or eat with chips like I did!
As I mentioned, my inspiration for this salad is a traditional guacamole recipe, so you may look at the ingredients list and wonder where the honey comes in. The honey does help cut the heat from the jalepeño and the tartness of the red wine vinegar a little bit, but it also acts as a surfactant. Surfactants are common ingredients in vinaigrettes that help emulsify the oil & vinegar. If you’re curious, Serious Eats has a great article all about vinaigrettes here.
My “coarse chop” of the red onion may have been a little extreme; next time I’ll probably do more of a traditional thin slice. Because there is no dairy element to mask anything, the flavors are very robust and a little goes a long ways.
Chunky guacamole salad with tangy vinaigrette
|Prep time||10 minutes|
- 1 avocado
- 1/2 cup chopped tomatoes
- 1/4 cup chopped red onion
- juice of one lime
- salt & pepper to taste
- 2 cloves minced garlic
- 1 tablespoon minced jalepeño
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
|1.||Add all vinaigrette ingredients to a small sealable container and shake vigorously until emulsified.|
|2.||Chop veggies and add to your serving dishes. Sprinkle with lime juice. Pour vinaigrette over salad and finish with salt and pepper.|