Meal In A Bowl Guacamole Salad Recipes
GUACAMOLE SALAD
Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!
Provided by yogurtraisin
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
- Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 21.2 g, Fat 22.3 g, Fiber 8.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 572.1 mg, Sugar 3.6 g
GUACAMOLE SALAD
Steps:
- In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.
GUACAMOLE SALAD BOWL
Reports Ann Eastman of Greenville, California, "The bowl is usually 'licked clean' when I make this hearty salad for our Grange group. I sometimes substitute tuna for the shrimp."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large salad bowl, combine the first seven ingredients; set aside. In a blender, combine dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 252 calories, Fat 20g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 297mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
GUACAMOLE SALAD
Make and share this Guacamole Salad recipe from Food.com.
Provided by ALC553
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop cilantro coarsely, place in medium bowl.
- Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
- Chop onion; add to bowl.
- Chop tomato; add to bowl. ( I don't like tomatoes so I leave this out, and it is still fabulous without it!).
- Stir in onions, salt, pepper, and cumin.
- Cut avocados into quarters; then cut into bite-size pieces. (Score the inside of the avocados in a crisscross pattern through the flesh, just down to the skin. Flatten skin slightly and slide knife across the bottom, next to the skin, to remove the cubes.) Stir into mixture until blended.
- Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
- Serve over shredded lettuce.
" MEAL IN A BOWL " GUACAMOLE SALAD
This is a great alternative to the traditional taco salad. It truly is a whole meal salad; just add hot, crusty rolls and maybe some white wine and a light desssert for a great luncheon or supper. It goes together quickly, just be sure to have the ingredients chilled. This recipe was given to me by a Hispanic teacher at our school so I tend to think of it as "authentic".
Provided by Lorraine of AZ
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the Salad: Have all ingredients chilled. Break the lettuce into a serving bowl. Add other ingredients except cheese. Toss lightly with Avocado Dressing. Top with grated cheese.
- To make the Avocado Dressing: Put all ingredients in the blender and blend well.
Nutrition Facts : Calories 474.1, Fat 37.7, SaturatedFat 11, Cholesterol 59.8, Sodium 451.6, Carbohydrate 9.5, Fiber 3.4, Sugar 3, Protein 26.1
GUACAMOLE CHICKEN SALAD SANDWICHES
Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
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