I decided to make this a two recipe day. I made turkey soft tacos/taco salad for lunch and used this guacamole salad as a topping. The only change I made was cutting the jalapeño in half because I just couldn't stand another recipe that was too hot. It turns out I probably could've used the entire jalapeño but it was just fine. Serving this dish was a spoon is a must (not slotted) because the oil mixture at the bottom is delicious.
Things I learned from this recipe:
Tomatoes + salt = tasty.
Would I make this recipe again?:
Definitely
The recipe - The magazine