Deconstructed Guacamole Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I absolutely love the flavors in guacamole, so I thought I'd try to find a way to use all the flavors in a different way. This recipe served two, but it would be easy to adapt to a larger crowd. I topped mine with sliced grilled chicken, but I think I'm going to try grilled shrimp next time. Ingredients:
1 avocado |
2 cups spring greens |
1/4 large red onion |
1 green onion |
2 tablespoons cilantro |
1 lime |
1/4 teaspoon freshly ground sea salt |
10 grape tomatoes |
1/2 cup garlic vinaigrette |
Directions:
1. Place 1 cup of the spring mix in the bottom of two serving bowls.
2. Cut red onion into rings and arrange a layer of on each bed of greens.
3. Separate avocado from skin and remove pit.
4. Cut into slices and arrange on salads.
5. Sprinkle salads with sea salt and the juice of the lime.
6. Chop fresh cilantro and distribute evenly over the two salads.
7. Thinly slice green onion and add to salads.
8. Arrange the tomatoes on the salads.
9. Dress liberally with the vinaigrette.
10. Top with slices of steak or chicken (or grilled shrimp or salmon), if desired.
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