Guacamole Salad
Servings 6 People
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.
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
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!
Notes
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.