Guacamole Salad
Guacamole, but make it salad! Butter lettuce, beans, tomatoes, jalapeno, cilantro, scallions, and crushed tortilla chips in a creamy avocado dressing. Vegan and gluten-free.
Equipment
Ingredients
Guacamole Salad:
- 8 cups torn lettuce leaves of choice
- 2 radishes, thinly sliced or sliced into matchsticks
- 1 cup cooked black beans
- 1 jalapeno, seeded and finely diced
- 1 cup corn kernels, cooked from frozen or fresh
- 1 cup chopped tomato or 8 ounces halved cherry tomatoes
- 2 scallions, thinly sliced, green parts only
- 1 cup crushed tortilla chips
Creamy Avocado Salad Dressing:
- 1 large ripe avocado
- 2 garlic cloves
- 1/4 cup fresh lime juice
- 1/4 cup packed cilantro leaves
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Combine all ingredients for the salad, except for the tortilla chips, in a large bowl and set aside.
- Place all ingredients for the dressing in a blender and puree until creamy. Season to taste, adding in more salt and pepper as needed.
- Drizzle 1/2 of the dressing and toss until well combined. Divide into 4 bowls and top with crushed tortilla chips; drizzle with remaining dressing and serve right away.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 48gProtein: 10gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.02gSodium: 494mgPotassium: 841mgFiber: 12gSugar: 7gVitamin A: 1106IUVitamin C: 29mgCalcium: 90mgIron: 3mg