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Salad can be made ahead of time. Refrigerate up to 1 hour before serving.
Substitute halved cherry tomatoes for the grape tomatoes.
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back center strip of avocado peel. Then, pull back 2 side strips of peel.
Packed with flavor, this guacamole salad is sure to be a crowd pleaser. As a bonus, it is a good source of vitamin C from the combination of avocados and tomatoes and a good source of fiber from the avocados.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.