Guacamole salad
Avocados, called butter in the forest, are rich in protein, vitamins, and minerals, which are good for preventing aging and arteriosclerosis. But unlike other fruits, it's not easy to eat a lot at once because it's a little squishy and greasy. I made guacamole salad after a long time, mashing it into a spread and eating it on bread or dipping it in nachos.
4 serving
Within 30 minutes
smartgirl
Ingredients
  • Avocado
    2ea
  • cherry tomato
    1cup
  • Paprika
    1ea
  • canned beans
    1can
  • a purple onion
    1/4ea
  • jalapenos
    2TS
  • Lime
    1/2ts
  • Lime juice
    1/4cup
  • olive oil
    1/4cup
  • crushed garlic
    1/2ts
  • ground pepper
    1/4ts
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/11
This is a group photo of the ingredients in the salad.
STEP 2/11
Cut the cherry tomatoes in half
STEP 3/11
Cut the yellow paprika into cubes
STEP 4/11
Drain the black bean in the can by rinsing it under running water
STEP 5/11
Cut the onions into small pieces
STEP 6/11
The jalapeno is finely chopped. You can add spicy hot peppers or just green peppers.
STEP 7/11
Wash the lime clean and grind the skin to make a zest
STEP 8/11
Cut it in half and squeeze it to prepare the juice.
STEP 9/11
Place all vegetables and black bean in a large bowl
STEP 10/11
Mix lime juice, lime zest, olive oil, cayenne pepper, pepper, and salt to make guacamole salad with fresh taste and aroma. Season with salt.
STEP 11/11
You can eat less of each person's.
You have to sprinkle the dressing right before you eat it and mix it so that it doesn't fade. Paprika doesn't matter if it's a different color, but yellow looks good.^^ Salad tastes better when it's cold. To prevent browning of the avocado, you can stick the avocado seeds in and remove them before eating.
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