Best Copycat Guacamole Greens Recipes

GUACAMOLE GREENS SALAD WITH LIME CILANTRO JALAPEñO VINAIGRETTE

Guacamole Greens Salad with Lime Cilantro Jalapeño Vinaigrette image

Guacamole Greens Salad with Lime Cilantro Jalapeno Vinaigrette. An easy, copycat recipe from the popular Sweetgreens salad chain! This chicken salad is easy to make, incredibly filling, and makes a great healthy main course salad!

Provided by Laura / A Beautiful Plate

Time 20m

Number Of Ingredients 14

Ingredients

2 tablespoons freshly squeezed lime juice
¼ cup packed fresh cilantro leaves
1 small strip of jalapeno pepper (seeds and ribs removed, finely chopped)
¼ cup avocado (or grapeseed oil)
¼ teaspoon ground cumin
freshly ground black pepper
kosher salt
4 ounces grilled chicken breast (or rotisserie or leftover roast chicken, cubed)
3 ounces grape tomatoes (halved)
¼ cup (1 ounce) finely diced red onion
8-10 large (1 ounce) corn tortilla chips (crushed lightly with hands)
1 small avocado (pitted and cut into medium chunks)
3½ ounces mixed spring greens
wedge of lime (for serving)

Steps:

Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
Assemble Salad: In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 31 g, Protein 38 g, Fat 47 g, SaturatedFat 9 g, Cholesterol 129 mg, Sodium 535 mg, Fiber 11 g, Sugar 4 g, UnsaturatedFat 32 g

TANGY GREEN GUACAMOLE

Tangy Green Guacamole image

Provided by Food Network

Categories appetizer

Time 10m

Yield Yield: 4 to 6 servings

Number Of Ingredients 4

Ingredients

3 large ripe avocados, preferably the pebbly-skin Hass variety
1 cup Roasted Tomatillo Salsa
1/2 cup chopped fresh cilantro, plus a few leaves, for garnish
1/2 teaspoon salt

Steps:

Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork).
Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy.