Deconstructed Guacamole Salad | The Official Website for Donal Skehan

By henwiller

Ingredients

• Serves 4
• 2 ripe avocados, in thick slices
• 1 red onion, sliced in half moons
• A generous handful of coriander
• Cherry tomatoes, sliecd in half
• Salt and pepper to season
• Dressing
• Juice and zest of 1 lime
• 1 teaspoon of Tabasco sauce
• 3 tablespoons of extra virgin olive oil

Details

Servings 4
Adapted from donalskehan.com

Preparation

Step 1

I'm a big "guoc" fan- so I thought it would be great to try making it into more of a salad and something you could serve alongside meat, rather than the usual mush served with tortilla chips!  It works great and feel free to add extra ingredients like sugar snap peas, cannelini beans, jalepeno peppers, to really pump it up even further!

Whisk together the ingredients for the dressing in a bowl and set aside.

Donal any tips for picking the perfect avocado? I find they tend to be too hard sometimes & when you try to make guacamole it can be a bit lumpy as a result. Any tips?

I am wondering if you could make this salad and then have it later in the day, like a lunch during work, or do you have to eat it as soon as you made it? I’m a complete beginner when it comes to anything to do with food so I do apolagize if this question is stupid

I am a complete novice when it comes anything to do with food so I apologize in advance if this question is stupid. I’m just wondering if you could make this salad and then eat it later in the day, like making it for your lunch for work, or do you have to eat it as soon as you make it?

@Leanne plan ahead or choose a good quality shop… I always have a few avocados in a bowl to make sure I have one ripe enough and ready to eat

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