Saturday, December 27, 2008

Guacamole Salad


3 medium avocados, peeled and seeded
1 small onion (red, yellow, or white—may use spring onions or shallots)
1 ½ tspn soy sauce or similar flavoring
2 or 3 tblspns balsamic vinegar
freshly ground pepper, black or white (to taste)
lime juice from ½ lime

ripe tomatoes, sliced or diced
fresh alfalfa sprouts


Put first six ingredients in a blender or VitaMix and puree to desired smoothness. (You may want to leave it somewhat chunky, or completely smooth.) Place tomato on a plate and arrange alfalfa sprouts on top of tomatoes. Drop a large dollop or two of the avocado mixture on top of the sprouts.

Makes a nice complement to grilled shrimp, fish, or chicken. It's nice all by itself with fresh, crusty bread, too, for a very light lunch.

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