CINCO DE MAYO GUACAMOLE SALAD
Note: We prefer Haas avocados from California for their buttery taste. These are the smaller avocados with bumpy skin.
• 3 tbsp. olive oil
• Juice of 1/2 lime
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. sugar
• 1/4 tsp. Worcestershire sauce
• 1/4 tsp. ground cumin
• 2 dashes Tabasco sauce, or to taste
• 1 large ripe tomato (for about 1 c. chunks)
• 1 rib celery (for about 1/2 c. diced)
• 2 green onions (for 1/4 c. slices)
• 1/4 c. minced fresh cilantro leaves
• 2 ripe avocados (see Note)
• 4 lettuce leaves, for serving, such as Bibb, Boston, iceberg or romaine
• 1/4 c. crushed reduced-fat or regular tortilla chips, optional garnish
Combine the oil, lime juice, garlic powder, salt, pepper, sugar, Worcestershire, cumin and Tabasco in a small jar that has a lid. Shake to combine and set aside.
Core the tomato (but do not peel it), and cut it into bite-size chunks. Place the chunks into a 6-cup or larger bowl. Rinse and dice the celery, and add to the bowl. Slice the green onions, using all of the white parts and enough of the tender green tops to make 1/4 cup. Add it to the bowl. Mince the cilantro and add it to the bowl.
Cut the avocados in half lengthwise, and twist the halves apart. Remove the seed. Cut the unpeeled avocados lengthwise into strips about 1/2 inch wide. Pull the peel from the strips. Cut the avocado into bite-size chunks and add them to the bowl.
Shake the dressing to recombine and pour it over the avocado mixture. Stir gently to mix and coat the vegetables with dressing. (Stir until the green of the avocados begins to mix with the dressing a bit, but do not over-stir or they will become mushy.) To serve, place a lettuce leaf on each plate and spoon the avocado mixture into the middle of each leaf. If desired, sprinkle 1 tablespoon crushed tortilla chips over the salad on each plate. Serve at once.
Nutrition information per serving:
Calories 220 Fat 21 g Sodium 320 mg
Carbohydrates 10 g Saturated fat 3 g Calcium 29 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 6 g
Diabetic exchanges per serving: 2 vegetable, 4 fat.