Guacamole Salad Barefoot Contessa Ina Garten Recipes

Steps:

• Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

Steps:

• Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Steps:

• Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Steps:

• Pit avocados and remove flesh out of shells into a bowl. Add lemon juice, hot sauce, onion, garlic, salt and pepper and toss well.
• Slice through mixture with a sharp knife until finely diced. Add tomatoes.
• Mix well and taste for seasoning.

Steps:

• Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
• Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
• Toss well.
• Just before you're ready to serve the salad, fold the avocados into the salad.
• Check the seasoning and serve at room temperature.

Steps:

• Preheat the oven to 400 degrees.
• Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
• Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
• When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
• While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
• To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.