Recipes

Cobb Guacamole Salad

INGREDIENTS

    Guacamole:

    • 4 slices uncured turkey bacon
    • 5 ripe avocadoes, halved and cored
    • 1 tablespoon fresh lime juice
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon garlic powder
    • 1 teaspoon finely chopped fresh cilantro leaves

    Toppings:

    • 1 vine-ripened tomato, diced
    • 1/4 cup diced G&R sweet onion
    • 2 tablespoons crumbled feta or cotija cheese
    • 2 tablespoons fresh cilantro leaves
    • Tortilla Chips for serving
    • Serves 5

    DIRECTIONS

    Heat a large nonstick skillet over medium heat. Add the bacon slices. Cook for a couple minutes, flip over and cook for another couple of minutes. Repeat until bacon has browned and crisped. Drain on paper towels.

    Cut the avocadoes into cubes and places in a medium bowl. Mash with a fork until smooth. Add the lime juice, salt, garlic powder and cilantro. Stir to combine. Use immediately or cover and refrigerate until ready to serve.

    Spoon the guacamole into a shallow serving bowl. In rows, add each topping across the guacamole. Serve with tortilla chips.

    Recipe by Whitney Miller on behalf of the Vidalia® Onion Committee

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