Guacamole salad

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25 min


12 cups (3 L), for 6 servings


  • 1 head romaine lettuce
  • 1 yellow bell pepper
  • 2 tomatoes
  • 1/2 small red onion
  • 1/2 English cucumber
  • 1/4 cup coarsely chopped fresh coriander
  • 1/2 small jalapeno
  • 1 ripe avocado
  • 1/2 cup light sour cream
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 to 4 tbsp water


  • Wash and dry romaine. Stack leaves and slice into thick strips. Place in a large bowl. Core and seed yellow pepper. Slice into thin strips. Slice tomatoes into wedges. Thinly slice onion. Separate into rings or strips. Slice cucumber in half lengthwise. Using a small spoon, scrape out seeds. Coarsely chop cucumber and coriander. Add all to bowl, then toss until mixed. Refrigerate up to 4 hours if not serving right away.
  • Make dressing up to 1 hour before serving. Coarsely chop jalapeno. Place in bowl of a food processor. Slice avocado in half, remove peel and discard pit. Chop and add to food processor with sour cream, lime juice, onion flakes, garlic powder, salt and pepper. Whirl until smooth. Then gradually whirl in water, 1 tbsp (15 mL) at a time, until as thin as you like. Taste and add more salt, if you wish. Toss with salad. (If you want the tortilla hit, break a few and scatter overtop in place of croutons.)

Nutrition (per serving)

  • Calories
  • 115,
  • Protein
  • 4.3 g,
  • Carbohydrates
  • 12.9 g,
  • Fat
  • 6.5 g,
  • Fibre
  • 4.2 g,
  • Sodium
  • 224 mg.

A bowl of “guac” usually calls for a big bag of tortillas, but this isn’t the only way to go. We’ve incorporated all these addictive tastes and textures into a yummy silky dressing so you can maximize your cravings with a minimum of calories.