Deconstructed Guacamole Salad (Eating Bird Food)

I’ve been on a guacamole kick ever since I posted this healthy guacamole recipe a few weeks ago. If we go out to eat and it’s on the menu, I want it! Luckily I got to eat guac two times over the weekend — at a Mexican place before going to see 50 Shades (btw, don’t waste your $ seeing it in the theater) and then again on Sunday for a taco bar party hosted by Liz. So much fun!

I LOVE guacamole, but I don’t love eating a bazillion chips. Yes, I know I could eat guacamole with veggies — and I do occasionally — but it’s not the same. And let’s be honest, it’s insanely difficult to stop eating chips once you start. It just is.

That’s where this deconstructed guacamole salad comes in. There are no chips involved so I can feel good about eating it anytime I please.

I actually got the idea from Donal Skehan. I saw his salad on Pinterest and knew I wanted to make something like it.

My version has similar ingredients, but with a few additions and a cilantro-lime dressing. The dressing totally makes the salad — it adds the citrus, salty, cilantro component that all good guacamole has and makes the salad insanely delicious. I could literally eat it every day. If only I had an endless supply of avocados.

Now I wouldn’t bring this salad to a party instead of regular guac and chips, but it’s great as a starter or side with a Mexican themed meal and it can also work as a healthy lunch/dinner when paired with a protein like grilled chicken, shrimp, tofu or tempeh.

Deconstructed Guacamole Salad
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Prep time 10 mins
Total time 10 mins
Salad recipe inspired by Donal Skehan. Dressing adapted from epicurious.
Author: Brittany Mullins Serves: 4 servings
Ingredients

8 cups spring mix
1 cup cherry tomatoes
1 avocado
½ cup red onion
2 Tablespoons crumbled feta cheese
Cilantro Lime Dressing
4 Tablespoons extra virgin olive oil
juice of 2 limes
2 Tablespoons fresh cilantro, chopped
2 teaspoons minced garlic
1 teaspoon maple syrup
½-1 teaspoon sea salt
½ teaspoon ground pepper
¼ teaspoon coriander

Instructions

Place all ingredients for the dressing into a small jar, starting with ½ teaspoon of sea salt. Shake or stir until everything is combined. Taste and add more salt if needed.
Divide ingredients for the salad evenly on to four plates, top with dressing and enjoy.

Nutrition Information Serving size: 1 salad Calories: 256 Fat: 22g Carbohydrates: 13g Sugar: 4g Fiber: 6g Protein: 3g
3.2.2925
If you love guacamole as much as I do you might want to try these recipes too:

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