My favorite dip takes center stage when it stars in Guacamole Salad! This naturally vegan and gluten-free dish is easy to make for lunch or dinner.
I admit it.
After a long day when I’m really tired and starving, I’ve eaten chips and guacamole for dinner.
I know there could be worse things to eat, but I always feel a little guilty when I’m done, especially about the massive quantity of tortilla chips.
But now I have a solution, and its name is Guacamole Salad.
It only takes about 15 minutes to make, so there’s really no excuse not to try it.
And it’s a great way to enjoy a meal based on guacamole.
Guacamole has been around since the Aztec empire.
And I am a huge fan!
Besides eating it with chips, one of my favorite ways to enjoy it is in Chickpea Guacamole Tacos.
I also pile it on Soyrizo Potato Tacos since I love how it balances out the spice.
You can make a simple version with a little salt and lemon or lime juice.
Or you can boost it with garlic, onion, tomatoes, jalapenos, cumin, or any of your favorite herbs and spices.
There are no rules when it comes to guacamole!
Guacamole Salad is fast to make since there is very little chopping involved.
I start with mixed salad greens I buy at the market.
Of course you can use any type of lettuce you want, but sometimes I like the convenience and variety of the ready-to-go packages.
Then for the toppings, I like to add cherry tomatoes, black beans, corn, green onions, and black olives.
But you can use whatever ingredients are your favorites.
Some other possibilities are radishes, red onion, and kidney beans.
This recipe for Guacamole Salad makes two very substantial meal-sized salads.
I’m talking really BIG salads!
They’re like the ones you get in restaurants and may not be able to finish eating all at once.
So if you want to serve these salads as appetizers or along with other dishes such as Tostadas with Hearts of Palm Ceviche or Tomatillo Avocado Gazpacho, you can easily make four or more servings from this recipe.
Now let’s make Guacamole Salad!
Guacamole Salad (Vegan)
For the salad:
- 4 cups mixed salad greens
- 1 teaspoon olive oil
- 1 teaspoon lime juice
- 1 can black beans (15 ounces) rinsed and drained
- 1 cup corn (defrosted if frozen)
- 1 cup cherry or grape tomatoes quartered
- 2 green onions sliced
- 1/4 cup black olives sliced
- 1 ounce tortilla chips (about 13 chips) crushed
- cilantro roughly chopped (optional)
For the guacamole:
- 2 avocados
- 1 teaspoon lime juice
- 1 teaspoon jalapeno minced (optional)
- 1 small clove garlic minced (optional)
- salt to taste
- In a large bowl, toss the salad greens with the olive oil and lime juice. Add the black beans, corn, tomatoes, onions, and olives. Toss again and set aside.
- In a medium bowl, combine the guacamole ingredients. Lightly mash everything together with a fork. Taste to adjust for salt.
- Divide the salad among two bowls or plates. Add half the guacamole to the top of each salad. Top with the crushed tortilla chips and cilantro, if using. Serve immediately.