Deconstructed Guacamole Salad with Nectarine Dressing & Crispy Bread Cups
20 minutes
757 reads
About Deconstructed Guacamole Salad with Nectarine Dressing & Crispy Bread Cups
Craving guacamole but want something a little different? This Deconstructed Guacamole Salad is a refreshing twist on the classic, offering a vibrant mix of textures and flavors that will tantalize your taste buds.Imagine creamy avocado, juicy tomatoes, and crisp red onion mingling with a sweet and tangy nectarine dressing. Served in delicate, crispy bread cups, it's a truly delightful experience.Perfect for a light lunch, brunch, or appetizer, this elegant salad is an innovative way to enjoy all the beloved flavors of guacamole with a modern presentation.
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Recipe Time & More
Prep20 minutes
Total20 minutes
Ingredients
Bread Cups
- 7 slices Multigrain Bread
- 2 tbsp Olive Oil
Nectarine Dressing
- 1 Nectarine pureed
- 1 tbsp Jalapeño finely chopped
- 1 tbsp Garlic finely chopped
- 1 tsp Rice Wine Vinegar
- 1 tbsp Coriander finely chopped
- 1 tbsp Honey
- 1 tbsp Lemon Juice freshly squeezed
- 1 ½ tsp Salt or to taste
- 2 tbsp Olive Oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Trim the crusts from the bread slices and flatten them with a rolling pin. This helps create pliable bread for shaping.
- Cut each flattened bread slice into a flower shape or any desired shape using a cookie cutter or knife.
- Brush the bread shapes with olive oil and gently press them into the muffin tin to create cups. Bake for 8-10 minutes, or until light golden brown and crisp.
- To make the nectarine dressing, combine the pureed nectarine, jalapeño, garlic, rice wine vinegar, cilantro, honey, lemon juice, salt, and olive oil in a bowl. Whisk until well combined.
- Refrigerate the dressing for at least 15 minutes to allow the flavors to meld.
- In a separate bowl, gently combine the chopped avocado, tomato, peach, and red onion.
- Add the chilled nectarine dressing to the salad and toss gently to coat. Be careful not to overmix, as this can make the avocado mushy.
- Just before serving, stir in the remaining chopped cilantro.
- Fill the crispy bread cups with the deconstructed guacamole salad.
- Garnish as desired and serve immediately.
Recipe Notes
Good To Know
- For added texture and visual appeal, serve the salad components in distinct rows or small piles on the plate, allowing diners to mix as they wish and appreciate each ingredient individually.
- If you prefer a bit of heat, add thin slices of fresh jalapeño or a sprinkle of chili flakes alongside the other ingredients, letting guests customize their spice level.
- To prevent the avocado from browning, slice it just before serving and lightly brush with extra lemon juice; this also heightens the tanginess and keeps the presentation vibrant.
- Chill the pureed nectarine sauce before serving for a refreshing contrast against the creamy avocado and savory elements, enhancing the salad's summery appeal.
Expert Tips
- For a richer flavor, grill the corn kernels briefly before adding them to the salad. This adds a smoky sweetness that complements the other ingredients.
- Experiment with different herbs! Cilantro, mint, or parsley would all be delicious additions to this salad.
- If you don't have nectarines, try using peaches or apricots for the sauce. Adjust the sweetness accordingly.
Storage Instructions
- This salad is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. However, the avocado may brown slightly.
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Recipe Nutrition
Calories: 86kcalCarbohydrates: 6gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgSugar: 5g
Bhavisha Talati
Articles: 4
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
This is delightful! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.