Reviewed: Nov. 7, 2009

THIS IS THE BOMB.!! But...I didn't use it as an actual salad...lol It is KILLER RICH. I doubled this recipe - and only changed two things. I used low fat sour cream and fresh lime juice instead of lemon. As suggested by another cook I made up the lime/sour cream sauce earlier in the day so that the flavors could mingle and "get happy". About 30 min before serving it I cubed up the avocados and mixed them in. HOWEVER.. I served this at my burrito bar dinner and it was inhaled! What wasn't slathered into the pulled pork burritos was eaten as a heavenly chunky dip with chips. Not one drop was left over... :) Next time I'll try a little fresh Cilantro...then it will be 6 stars...

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Queen Of Short Cuts

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

This was lovely. I didn't really measure, just estimated, and I added some cilantro, and it was perfect with my Mexican dinner. Thanks for the recipe!

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sunnysue

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Reviewed: Oct. 7, 2009

I made a couple substitutions, but they worked just fine! This was delicious! Very surprising how tasty it was, for such a simple recipe! I used lime instead of lemon, and I used pancetta instead of bacon. I will definitely share this with others!

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Zernie

Cooking Level: Intermediate

Home Town: Columbia, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 9, 2009

I made this as a side dish for Chicken Enchiladas. Delicious and refreshing, just as the recipe poster suggested! Will definitely make the rounds with other south of the border inspired dishes.

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JZGrebe

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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Reviewed: Sep. 4, 2009

As suggested by another member, I used this as a condiment on the Slow Cooker Carnitas. As a condiment, I reduced the avacados. It was delicious.

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Kristine

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Reviewed: Aug. 3, 2009

Wow, wow, wow! I LOVED this! I followed the recipe exactly except I used low fat sour cream(all I had) and threw in a little extra bacon(maybe half a piece). I will make this over and over and over again!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

SOOOO GOOD!!!!!! Ingredients wise, I followed the recipe to the "T", except used iceburg lettuce because that is what we had in the house. What a pretty presentation this salad makes & I think it would be even nicer with romaine. I mixed all of the dressing ingredients together (minus the avocados) and let it sit in the fridge for a few hours before serving. Just before dinner I then chopped up the avocados and very gently folded them into the sour cream mixture. My dad RAVED about this salad and said about 5 times how good it was; he never, ever does that! Thanks TXG for such a simple & tasty recipe!!! I plan on making this often. :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 19, 2009

Delicious! I tried the recipe with lemon and then with key lime, and the key lime was impressive! The only other difference was I used about 1/2 the sour cream and thought it was better. I served it over lettuce lightly tossed in olive oil.

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amyu24

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Poughkeepsie, New York, USA

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Reviewed: Mar. 19, 2009

I really enjoyed this with our carnitas

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trigirlnic

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 16, 2009

I'm originally from the Tampa Bay area and I grew up with avocado and key lime trees in my yard, so I grew up with fresh guacamole in the wintertime, or what passes for winter in Florida. When it comes to regular guacamole, less ingredients are better, but the avocados must be very ripe or it will lack flavor and creamy consistency. This salad is excellent but especially good if your avocados are a touch underripe for standard guacamole. I added a clove of garlic and substituted key lime juice for lemon. Key lime is tarter than regular lime and gives it a unique flavor. I would even suggest regular Persian lime instead of lemon in this recipe. Overall, excellent as a dip or even condiment to tacos or fajitas.

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sailshonan

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

Yum Yum, This was a great salad that the whole family liked. Good change from an everyday salad.

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Sue H.

Cooking Level: Intermediate

Living In: Travelers Rest, South Carolina, USA

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Reviewed: Aug. 12, 2008

Great recipe! Loved the lemony-salty taste and you can't go wrong with anything with avocado in it!! Will make this one again and again

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crissa1

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 11, 2008

Oh my goodness were we pleasantly surprised and rewarded on this! It looked just beautiful on the red leaf lettuce and the taste matched its presentation. The combination of creamy sour cream, buttery smooth avocado and smoky bacon was just out of this world. Whether eaten on its own as a salad, or served in tacos, you will not be disappointed. This will be my new guacamole, and because of this recipe we will be eating a lot more avocados. Thanks for sharing the recipe!

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