Guacamole Stacks

Sometimes you just need something a little different to keep the palate engaged and I was trying really hard to think of something light to serve with grilled chicken and grilled corn on the cob. Fate came to the rescue this week and voila, I had what I was looking for.

I was watching 30 Minute Meals this week and Rachael Ray made an interesting spin on guacamole--Guacamole Stacks. It couldn't be simpler to make and it was the perfect companion for the chicken and corn. The recipe for the entire meal she prepared is on Rachael Ray's website.

Guacamole Stacks

• 2 ripe beefsteak tomatoes, sliced
• salt
• 2 Hass avocados, halved, scooped from skin and sliced
  
• 1/2 lemon
  
• 1 small red onion, thinly sliced
  
• 1/2 cup crumbled queso Asadero
  

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions. Garnish the guacamole stacks with cheese crumbles.

To give it a little more guacamole flair, I mixed EVOO, cumin, fresh cracked pepper, minced cilantro and a splash of balsamic to drizzle if desired. Now that I think about it, Greek yogurt would be a great topper as well.

If you're looking for something a little different to serve as a salad or side, give these Guacamole Stacks a try.


Sheila Denise