Guacamole Salad

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I added some chopped water chestnuts and some garbonzo beans, rinsed and drained, a baby zucchini I had on hand, 1/2 red or yellow bell pepper and a diced apple. I also added the zest of one lime and 1/2 lemon, plus their juice, for the dressing, and sprinkled the salad with lemon pepper seasoning, dried dill and Goya Salad and Vegetable Seasoning. It was very yummy!!

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The only reason I didn't give it all the stars is that the red onion was somewhat overpowering. I will definitely make this recipe again, but will definitely put less onion in it! It was very yummy, and would have been perfect with either less onion or no onion.

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The flavors were wonderful!

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I've made this recipe about a billion times over the last few years and it is SO yummy! However, in no way, does it need so much oil! I chop up the veggies first and put them in a big bowl and then squeeze the lemons directly over the veggies and add the other "dressing" ingredients to the bowl and stir, except I use less than a TABLESPOON of olive oil. The naturally fatty avocado lends itself to creating a creaminess that stands in for the oil. Last night, all I had was an anaheim chile and not a jalapeno. I will ALWAYS use the anaheims from now on, as I was able to have a little bit bigger chunks of the anaheim, while still retaining a bit of heat. All in all, this is a delicous recipe and is super healthy when you decrease the oil.

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Hi Jennifer-

I think you may be over-analyzing. = Don't worry; cooking is not always a science. It has a lot of your own soul in it.

When she says to "stream" in the olive oil, she simply means to pour it in the mixture (the lemon, garlic, hot sauce, & salt mixture, rather than just dump it all in.
So you pour in the oil while you're whisking it all up. Then you simply pour/stream that dressing you just made over the veggies! There is no "green salad" in addition to what she has in the ingredients list. = Hope this helps!

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I want to try this salad so bad, it looks so good! I do not understand what it means to Stream The Extra Virgin Olive Oil. Also, I can not tell if there is a green salad inculded in this or if all the things mixed is the salad. I know I am dumb, sorry, but I am not this good of a cook. If you can please let me know I would really appreciate it!!

Thank you!!

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I made this and my guests were in AWE! Not only is beautiful to look at but it tastes amazing! I changed the recipe a little because I couldn't decide between this and Rachel Ray's Mexican Salad with Tomatoes, Red Onions and Avocado Dressing. I made the dressing for the guacamole salad the night before and marinated the onions in it over night to mellow out the onion flavor. It worked perfectly! Also, I omitted the cucumbers (my husband doesn't like them and then I served it on a bed of bib lettuce. Perfection!

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I was making a double corn tortilla casserole and wanted something with a Mexican flair to go along side of it and I thought I would give Rachel's Guacamole Salad a try! After reading other reviews, My husband and I decided to cut down on the EVOO , we only used about 2 Tbs and any more oil and it would have been a bit too much for my tastes. We also thought adding a little bit more hot sauce would give it more of a kick and it did! We also chopped the red onion in smaller pieces so they wouldn't be too much in one mouthful. We also followed the advice of one reviewer and mixed the jalapeno with the dressing and I think it helped disperse the jalapeno more evenly! We made it about two hours before we ate it, giving it some time to chill and marinate together, I think that also helped! It was a hit with the crowd that came over to have dinner! I will make this again, no questions!

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Easy, light, great change from the ususal salad with too much lettuce!

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GREAT recipe!