Chop Guacamole Salad
Ole’ – a new twist on guacamole!
1/2 a cucumber
1/2 C cabbage
1/4 C onion (red or green)
1 jalapeno pepper
EVOO (oil – use your favorite non flavored)
2-3 tbsp vinegar (more increases sharpness/tang)
S & P
To prepare the salad
Chop cucumber – salt & ice for 10 minutes while you do the following
1 avocado, halved, seeded and cubed – leave in shell w/seed until your ready to mix
De-seed and dice finely the jalapeno pepper
Finely slice the cabbage
Chop fine the red or green onion
Then mix the vinaigrette for salad – use a whisk in a bowl big enough for the salad
Mix – 2 Tbsp EVOO, 2 Tbsp vinegar (experiment w/this – red wine, balsamic, rice or an herbal vinegar)
Whisk this together until it begins to emulsify, then add a pinch of sugar, dash of each-cumin, garlic powder, oregano.
Taste is the key here – when you have the vinaigrette ready, mix in the onion, drained cucumber chunks, cubed avocado, chopped jalapeno
Toss gently with vinaigrette, add S & P to taste – arrange sliced cabbage on plates and spoon salad on top – best served at room temp.
Garnish w/tortilla chip or lime wedge if handy
A grande all around southwest side dish