Roasted Garlic Guacamole Salad

Guess what?!  My car broke down…again.  But that’s not the part of today’s story you need to hear.

So, anyway, my car broke down and I had to take it back to the shop this morning–and the shop I like just so happens to be all the way down near Ft. Hood.  To kill some time, I met Ross for lunch and decided to get a free workout in at the gym.  The gym at Ft. Hood is the part I’ll miss the most because they have a full Crossfit gym and we can take Crossfit classes for free thanks to a VERY generous donation from Greg Glassman.

OK, so even though I was super bummed to have to be on post while I’m on leave, I marched my booty into the gym and I did a Crossfit Total just for sh*ts and giggles.  I mean, it’s been a few months since my last one and it’d be nice to have a benchmark near my wedding, right?  Or something like that..?

Oh! Oh!  I can’t even stand it!  I added 61 pounds!  Maybe that doesn’t sound like much to some more elite athletes out there, but I was thrilled considering my training volume has been on the lighter side this past month thanks to Life Changes.  I’m also pumped because most of that increase was the deadlifts and squats–I was sucking a little (or a lot) on my shoulder press and only raised that one by 7 lbs.  My squat went up 27 lbs and DL was up 27 lbs.  It also put me halfway between the “intermediate” and “advanced” categories, so it’s some nice motivation to pump some iron.  Not too shabby for someone who was a full-fledged noodle this time last year.

OK, now food.

This is sort of a deconstructed guac–it’s got all the elements, except that nothing gets pureed.  I’ll say it’s because I wanted to snazz up one of my absolutely favorite things.  Totally not because the movers took my food processor.


1/2 c Whole Garlic Cloves

1 T Olive Oil

2 t Sea Salt

4 Slices Bacon, fried and chopped

4 Large Avocados, diced

1 c Cherry or Grape Tomatoes

1 Onion, diced

1 Jalapeno Pepper, diced

2 T Fresh Lime Juice

1/4 c Olive Oil

1 t Black pepper

1 t Chili Powder


Combine garlic cloves, 1 T olive oil, and sea salt.  Spread out over a baking sheet covered in parchment paper.  Bake for 30 minutes at 450 degrees, making sure to toss halfway through.  Allow garlic to cool.

Combine remaining ingredients in a large mixing bowl.  Add the roasted garlic cloves.  Cover and refrigerate for at least 3 hours to allow the flavors to marry.  Serve over chopped lettuce, with pulled baked chicken, or with eggs for a special breakfast treat 😉


One response to “Roasted Garlic Guacamole Salad

  1. I’m sure that the roasted garlic is absolutely divine! Not only deconstructed, but taken to a whole new level!

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