The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.
I love guacamole, but I don’t love eating a bazillion chips. Yes, I know I could eat guacamole with veggies ¡ª and I do occasionally ¡ª 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 any time 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 ¡ª 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 or dinner when paired with a protein like grilled chicken, shrimp, tofu or tempeh.
Read more about this salad on Eating Bird Food.
For the salad:8 cups spring mix1 cup cherry tomatoes1 avocado1/2 cup red onion2 tablespoons crumbled feta cheese
For the cilantro-lime dressing:4 tablespoons extra-virgin olive oilJuice of 2 limes2 tablespoons fresh cilantro, chopped2 teaspoons minced garlic1 teaspoon maple syrup1/2 to 1 teaspoon sea salt1/2 teaspoon ground pepper1/4 teaspoon coriander