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Cinco de Mayo guacamole salad recipe

April 30, 2008|By BEVERLY MILLS, with ALICIA ROSS

Start to finish: 20 minutes

3 tablespoons olive oil
Juice of 1/2 lime
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground cumin
2 dashes Tabasco sauce, or to taste
1 large ripe tomato (for about 1 cup chunks)
1 stalk celery (for about 1/2 cup diced)
2 scallions (for 1/4 cup slices)
1/4 cup minced fresh cilantro leaves
2 ripe avocados (see Cook's note)
4 lettuce leaves, for serving, such as Bibb, Boston, iceberg or romaine
1/4 cup crushed reduced-fat or regular tortilla chips, optional garnish

Cook's note: We prefer Haas avocados from California for their buttery taste. These are the smaller avocados with bumpy skin.

Combine the oil, lime juice, garlic powder, salt, pepper, sugar, Worcestershire, cumin and Tabasco in a small jar that has a lid. Shake to combine and set aside.

Core the tomato (but do not peel it), and cut it into bite-size chunks. Place the chunks into a 6-cup or larger bowl. Rinse and dice the celery, and add to the bowl. Slice the scallions, using all of the white parts and enough of the tender green tops to make 1/4 cup. Add it to the bowl. Mince the cilantro and add it to the bowl.

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Cut the avocados in half lengthwise, and twist the halves apart. Remove the seed. Cut the unpeeled avocados lengthwise into strips about 1/2 inch wide. Pull the peel from the strips. Cut the avocado into bite-size chunks and add them to the bowl.

Shake the dressing to recombine and pour it over the avocado mixture. Stir gently to mix and coat the vegetables with dressing. (Stir until the green of the avocados begins to mix with the dressing a bit, but do not over-stir or they will become mushy.) To serve, place a lettuce leaf on each plate and spoon the avocado mixture into the middle of each leaf. If desired, sprinkle 1 tablespoon crushed tortilla chips over the salad on each plate. Serve at once.

Serves 4.

Nutrition information per serving: 287 calories (69 percent from fat), 24 g fat (3 g saturated), 0 mg cholesterol, 4 g protein, 20 g carbohydrates, 10 g dietary fiber, 326 mg sodium.

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