Guacamole Salad Bowl Recipe

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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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 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
  • 1/2 cup mashed ripe 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

Nutritional Facts

3/4 cup: 252 calories, 20g fat (7g saturated fat), 53mg cholesterol, 297mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 9g protein.


  1. 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.
Originally published as Guacamole Salad Bowl in Taste of Home June/July 1996, p45

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