That’s really all I have to say about that. Just kidding, I have feelings for this dish and I have to share them.
In the last few weeks I’ve been trying to make (ahem) healthier choices in my diet. I go to barre classes about 5 times a week and I didn’t want to undo my 55 minute workouts by eating junk food and mindlessly snacking. That’s just crazy. So I gave my kitchen a scrub and added some pizzazz to my menu regulars.
Of course, eating healthy gets the bad rap about being pricey but I’ve learned to plan my meals and optimize the unsung hero that is the pantry (Seriously). But I’m a human and I can admit I have weaknesses. And one of those weaknesses is Sweetgreen’s Guacamole Greens. So so amazing and flavorful but at $10 a pop, I had to get a grip on myself real quick.
Thankfully, it was pretty easy to recreate at home, making both your stomach and wallet happy campers.
I prep my lettuce as soon as I get them home from the grocery store because otherwise, I forget to do it and end up wasting the greens (both the lettuce and dolla bills). Once I do that, the jalapeño cilantro vinaigrette takes all of 5 minutes to make and will last a week in your fridge. The heavy lifting for this salad is done and when you want to get your Guacamole Greens on, you just need to toss together spring mix greens, chopped tomatoes, chopped red onion, corn, cubed avocado and crushed tortilla chips. I used my personal favorite, the multigrain chips from Food Should Taste Good. I even eat them without salsa or guac. Yup, they’re THAT good. And tossed into the Guacamole Greens to add that satisfying crunch? Once again, all I can say is 🙌💯🔑
And making this salad at home means you get to have fun with the toppings and arrange them according to the colors of a rainbow…
Just throwing that idea out there.
- ½ lime, juiced
- ½ jalapeño, diced
- ¼ cup olive oil
- 1 tbsp dried cilantro
- ½ teaspoon salt
- Pinch of pepper
- Pinch of cumin
- Spring mix greens
- Chopped tomato
- Chopped red onion
- Roasted corn (I used Trader Joe's Frozen Roasted Corn, thawed)
- ½ avocado, cubed
- Handful of Multigrain Food Should Taste Good chips
- ½ lime
- If you have a blender, add all ingredients and blend until smooth. I use my handy (pun alert) hand blender so I added all the ingredients into a bowl and let my immersion blender get to work. Pulse until smooth.
- In a bowl, layer the spring mix, tomato, onion, corn and cubed avocado and crushed tortilla chips.
- Drizzle the vinaigrette over the salad and top off with a fresh squeeze of ½ lime.
- And then if you feel so inclined, toss the squeezed ½ lime into your margarita and 💃
* * *
This post was sponsored by Food Should Taste Good Chips®. All opinions and product sentiments are my own. Thank you for supporting the companies that support DC Girl in Pearls!