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Guacamole Salad
Ingredients
-
3
cups cooked basmati rice
-
1
large tomato, seeded and chopped (2/3 cup)
-
3/4
cup chopped sweet onion (such as Vidalia or Walla Walla)
-
3
tablespoons snipped fresh cilantro
-
3
tablespoons lemon juice
-
2
- 3
tablespoons seeded and finely chopped fresh jalapeno pepper*
-
2
tablespoons olive oil
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
avocado, halved, seeded, peeled, and chopped
-
2
tablespoons lime juice
-
Shredded romaine lettuce
-
Lime wedges
Directions
1. In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, oil, salt, and pepper. Toss avocado with lime juice; stir into rice mixture. Cover and chill 2 to 8 hours.
2. Spoon mixture on top of shredded romaine lettuce. Serve with lime wedges. Makes 6 servings.
From the Test Kitchen
- Note *Hot peppers contain oils that can burn eyes, lips, and sensitive skin. Always wear plastic gloves while preparing hot peppers and be sure to wash your hands thoroughly.
Nutrition Facts
(Guacamole Salad)
- Servings Per Recipe 6,
- Calories 233,
- Protein (gm) 4,
- Carbohydrate (gm) 34,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 1166,
- Vitamin C (mg) 23,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 125,
- Sodium (mg) 203,
- Potassium (mg) 405,
- Calcium (DV %) 30,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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