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Print This Guacamole Salad Recipe

Guacamole Salad Recipe

Guacamole dip gives way the guacamole salad. Well make a meal of it by adding in the greens along with tomatoes and hard boiled eggs. Having a few whole grain chips on the side will satisfy that salty crunch we all think we need with our dip.

Guacamole Salad with tomatoes and hard boiled eggs.
1 bunch fresh romaine lettuce (or mixed salad greens)
3 hard boiled eggs, quartered
3 large Roma tomatoes, quartered
1/2 cup Sweet white onions, chopped
3 avocados
1/2 cup mayonnaise
1 tablespoon lime juice
1 teaspoon Cholula Hot Sauce
1/4 cup cilantro, chopped

Recipe Container Type: Salad bowl

Guacamole Salad Recipe Directions

Wash and drain the lettuce. Tear into bite size pieces and place into salad bowl.
In a separate bowl combine the pealed and mashed avocado with chopped onion, mayonnaise, lime juice, hot sauce and cilantro.
Make a mold with the lettuce filling the center with the guacamole, distribute the quartered tomatoes and eggs around the edges of salad greens.

When serving salad use the guacamole as the dressing.

Kiss free recipes thanks you for stopping by. Perhaps you have a favorite salad recipe you would like to share. We are happy to try out and pass along favorite recipes that you send our way.

Note: Salads don't have to be boring. Mix and match your greens to find a combination that suits your family. Always try to shop local for as many of the ingredients as you can. All of your recipes (and your family) will benefit from using only the finest ingredients. Good cooks know to buy the best, wash it, and cook it up with tender loving care.

Recipe Yields: 4 Servings

Nutritional Facts
Serving Size Serving Size 509 g
Calories 453
Calories from Fat 321
Total Fat 35.7g 55%
Saturated Fat 5.7g 29%
Cholesterol 130mg 43%
Sodium 372mg 16%
Total Carbohydrates 31.2g 10%
Dietary Fiber 13.6g 55%
Sugars 10.0g
Protein 10.0g
Vitamin A 47% Vitamin C 64% Calcium 8% Iron 14%
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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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