I’m calling this “Guacamole Salad” because it has all the guac ingredients I like to use with some crunchy add-ins. Creamy avocado, juicy tomatoes, and crunchy lettuce or cabbage gets tossed in a cumin lime dressing and topped with crunchy seeds. It’s the perfect side for any protein and goes especially well with tacos or tortilla chips!
Peruse the Grilling Recipes page for some grilled protein to go along with.
Ingredient Highlight
Avocado! I eat a lot of avocado – on toast, in bowls, with chips, and straight out of the skin sprinkled with salt. This super versatile fruit is high in monounsaturated fatty acids (oleic and linoleic acid), which may help lower cholesterol and reduce inflammation. They are also high in potassium, vitamin E, B vitamins, and fiber. One half of an avocado has up to 7 grams of fiber and 1 whole avocado has about double the amount of potassium in one banana.
PRO tip: the most nutrient-rich part of an avocado is the really green part close to the skin, so make sure you scrape them clean!
Servings 6 People
Prep Time 15 minutes Ingredients
- 4-5 cups thinly sliced crunchy lettuce iceberg or romaine
- 2 large or 3 medium avocados, cut into bite-sized pieces (about 2 heaping cups) (about 2 heaping cups)
- 2-3 tomatoes, cut into bite-sized pieces (about 2 cups) (about 2 cups)
- ½ cup chopped cilantro
- ¼ cup olive oil
- 2 tbsp lime juice or apple cider vinegar
- 2 tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ¼ cup toasted pumpkin seeds (optional)** (optional)**
Optional add-ins or toppings:
- raw or cooked corn, thinly sliced red onions or pickled red onion, thinly sliced jalapenos, feta or cheddar cheese.
Instructions
- In a large bowl, add the lettuce or cabbage, avocado, tomatoes, and cilantro. In a jar with a lid, add the olive oil, lime, cumin, garlic, and salt and shake vigorously to combine. Pour the dressing over the salad and toss to coat.
- Serve topped with pumpkin seeds, a final sprinkle of salt, and anything else you want!
Items you can prep ahead (optional)
- Thinly slice 4-5 cups crunchy lettuce (iceberg or romaine)*
- Cut 2-3 tomatoes into bite-sized pieces (about 2 cups)
- Chop ½ cup cilantro
- Make the dressing
- Toast ½ cup pumpkin seeds
Substitutions:
- Use any raw crunchy thinly sliced veggie or lettuce variety (thinly sliced radish, fennel, carrot, etc…).
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- It’s best to just toss together the amount you will eat right away since avocado turns brown and lettuce can get soggy. I ate leftovers both 1 and 2 days after and it still tasted fine, just visually and texturally not as good.
- Enjoy leftovers with tortilla chips or make a taco with beans and cheese.
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