Guacamole Salad on Hearts of Romaine

With Summer arriving for three days in San Francisco – then the cold foggy days returning – one way I like preserve that summer is guacamole. but – you can’t always break out chips and have the same old fashioned guacamole.

SO – this evening at the store it hit me – how about the same delicious flavors of normal guac – but with big chunks of tomato in a salad with garlic and cilantro? Easy – quick – and totally delicious!


Two Fresh Avocados, pitted, cubed.
Two Beefsteak Tomato – big chunky dice
1 teaspoon garlic paste
1 teaspoon cilantro paste
1/3 cup Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
Salt/Pepper to taste
4 large pieces Hearts of Romaine Salad.

Score the avocados in cubes – then remove flesh into a bowl. Discard pit and skins. Combine with Tomatoes. For the dressing, it’s pretty simple… mix the olive oil, garlic, cilantro, and balsamic vinegar and salt/pepper to taste. Combine all the salad ingredients and refrigerate for 20 minutes or until ready to serve. Plate on big leaves of fresh hearts of romaine lettuce. Sprinkle with Parmesan cheese.