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Chunky Avocado Salad - Guacamole Salad
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This version of guacamole was shared with me by Marisela Reyna of Hillsboro, Oregon. I really like this chunky version of guacamole over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas.
Learn all
about
Avocados
and Avocado History. Chunky Avocado Salad - Guacamole Salad
I normally just make this dish by tossing in
the amount of ingredients I have. The recipe below is just an estimate of
ingredients. Feel free to add or delete what you want, but the recipe is
great just as it is!
1/2 medium-size onion, finely minced 1 chile pepper of your choice, finely minced Coarse salt to taste 2 to 3 tablespoons lime juice (for sprinkling over the avocadoes) 4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces 1 bunch finely chopped fresh cilantro * Learn How To Peel Fresh Tomatoes. In a large bowl, combine tomatoes, onion, chile pepper, and salt. Gently combine avocado and cilantro. Guacamole is best served right after it is made. If you can not serve it immediately after making, cover with plastic wrap and refrigerate until ready to be served (can be stored in the refrigerator for up to 2 to 3 hours). Let come to room temperature before serving. Makes a large batch to feed a lot
of hungry people!
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Photo
of Marisela Reyna.
Start by cutting the avocado lengthwise around the seed. Then cup it between
palms of hands and gently twist halves apart. Tap seed with sharp edge of
knife. Gently lift or pry seed out. 
TIP: Sprinkle lemon or lime juice over peeled avocados to prevent
discoloring 
I
like to serve this avocado (guacamole) salad with my