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Guacamole Greens Salad

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I’m going through a sweetgreen phase. I understand I’m late in the game here, but when I started my Citibike membership last month, it became ten times easier to grab a salad 10 blocks away and return home without it getting soggy. I really love their offerings and despite being “salad-ed” out by dinnertime, I still get excited when Paul agrees to do takeout here.


That being said, my upcoming nuptials mean I need to really cool it with takeout. I decided to recreate one of my favorite sweetgreen salads, Guacamole Greens, for a recent dinner, and it turned out just as good as the original.


This is so simple, fresh, and hearty, so it was a bonus for both my starving fiancé and my lighter appetite. I’m a big fan of pre-cooked rotisserie chickens from Whole Foods, which makes this even easier. Enjoy!


Guacamole Greens Salad

  • ½ Hass avocado
  • 10 grape tomatoes
  • ¼ small red onion
  • 5 cups mesclun lettuce
  • 6 ounces rotisserie chicken
  • 6 tortilla chips
  • Wedges of lime

Cilantro Lime Vinaigrette (makes additional servings)

  • ¼ of a bunch of cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 1 teaspoon agave nectar
  • ½ teaspoon stoneground mustard
  • Pinch of salt and garlic powder
  • ½ cup olive oil


  1. Cube avocado, slice grape tomatoes, and chop the red onion.
  2. Divide lettuce between two plates and top with chopped vegetables, shredded rotisserie chicken, and crushed tortilla chips.
  3. In a food processor or blender, add all ingredients for the vinaigrette. Blend until most of the cilantro is dispersed, and adjust to taste.
  4. Serve the salad with the cilantro lime vinaigrette and wedges of lime to squeeze on top.

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