guacamole salad
The most basic of basic salads, even basic-er than my Basic-Ass House Salad.
I think there’s merit in sharing really simple recipes. I call them Shit Mood Food: when you need to eat, but can’t be assed with elaborate sauces, long prep times, and experimentation. I turn to these types of meals pretty frequently – or frozen pizza and veggie chicken nuggets, because there’s no shame in reaching for easy stuff sometimes.
Guacamole Salad was J and I’s weekend snack recently. I wound up drinking two palomas as well and zonking out for two hours on the living room floor. Good times. Playing with cocktails warrants an easy snack to nibble so to absorb some of that lingering booze.
This dish is so easy, it’s hardly a recipe, but it fits any summertime potluck, or serves as a tasty and fresh side to nearly any meal. You can also utilize the salad as a canvas for all sorts of toppings, like veggie chicken nuggets. Tried and true, yo. Basically, we’re looking at a deconstructed bowl of guacamole: the integrity of each ingredient maintained instead of mashed up into a sauce. Don’t get me wrong, I love good ole guac – love it, man – but if you’re craving a snack with more oomph, guacamole salad is the way to go.
I’m sure some of ya’ll need more greens anyway. Yeah, I’m looking at you. And you. You’re making me go cross-eyed here.
Do the Two-Step
Yep, two steps to this salad, so giddy on up to your cutting board.
First, I like a lime vinaigrette on this bowl to eek out more of a salad vibe. Plain lime juice is nice and all, but a tangy dressing? I’m game. Whisk up olive oil with fresh lime juice, garlic, honey, cumin, salt, and pepper. The tangy drizzle is a fab marinade for other shit, too, like shrimp or chicken.
Then, the salad. Minimal ingredients and a sock in the face of yum. Start with a bed of romaine lettuce, then slice up some avocados and throw them on top. Pile on halved cherry tomatoes, pickled red onions (or regular, if you don’t have pickled), serrano or jalapeno peppers, and finish with a handful of cilantro.
Scoop out your portion and slap with the vinaigrette. And you’re done!
As far as making this ahead goes, avocado will brown quickly after it’s chopped, so I would assemble the salad the day of serving. You can always cut up the lettuce and make the vinaigrette a couple days beforehand, but save the presentation for later.
If you really want a Mexi-themed gathering, make the Layered Street Corn Taco Dip and/or some Loaded Taco Pizza. Aaaaaand, don’t forget the Raspberry Limeade Sangria!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Simple salads for simple folks:
Chopped Peach and Blue Cheese Salad with Hot Honey Vinaigrette
Charred Corn Salad with Tomatoes and Chickpeas
Marinated Tomato Caprese Salad with Creamy Garlic Dressing
guacamole salad
Ingredients
- 4 cups shredded romaine lettuce
- 3-4 avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup pickled or regular red onions, sliced thinly
- 1-2 serrano or jalapeno peppers, sliced
- 1/2 cup fresh cilantro, chopped
- tortillas or tortilla chips, for serving
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 2 tbsp honey
- 1/2 tsp cumin
Instructions
- In a bowl or jar, whisk or shake the olive oil, lime juice, garlic, honey, cumin, and a pinch of salt and pepper, until emulsified. Taste and adjust seasoning as desired.
- Pile the lettuce into a large serving platter. Arrange the avocado, tomatoes, and onions overtop. Sprinkle with extra cilantro.
