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Guacamole Salad Bowl Recipe

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."

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Guacamole Salad Bowl Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

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Ingredients

5 cups torn leaf lettuce
2 medium tomatoes, cut into wedges
1 cup (4 ounces) shredded cheddar cheese
1 cup cooked salad shrimp
1 cup corn chips
1/2 cup sliced ripe olives
1/4 cup sliced green onions
AVOCADO DRESSING:
1/2 cup mashed ripe California Avocado
1 tablespoon lemon juice
1/2 cup sour cream
1/3 cup canola oil
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 252 calories, 20 g fat (7 g saturated fat), 53 mg cholesterol, 297 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Guacamole Salad Bowl in Taste of Home June/July 1996, p45

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota