Sweetgreen is one of our favorite salad places when we’re eating lunch in the city. Once it started to feel like spring, we went into salad mode. We’ve been in salad mode for two months now! I thought it would be a good idea to try and recreate one of our favorite Sweetgreen salads, guacamole greens.
We love our salads. One of Brian’s favorites is from Cravings. Personally, I like something with a simple dressing. Guacamole greens has just that. I also need chicken. Rarely can I have a salad and be full for the remainder of the night. Most of our salads will always have some protein so I’m not starving right before bedtime. But if you’re hungry after dinner, check out some of Brian’s favorite desserts!
Making the guacamole greens salad
So what’s in the salad? Don’t be fooled, there’s no guacamole. However, the guacamole is deconstructed in the chopped avocado, tomatoes, red onions, and lime juice. Chicken, shredded cabbage, tortilla chips, spring greens, romaine round out the salad. It’s topped off with a cilantro jalapeño vinaigrette.
This salad is perfect for weeknights and meal prepped lunches because the only things you need to make are the chicken and vinaigrette. Plan ahead and chop the tomatoes, red onions, shredded cabbage, tortilla chips, spring greens, romaine, and make the vinaigrette. Well, I guess you can make all of it ahead of time. Save the avocado and lime juice for when it’s time to serve!
Guacamole Greens Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 salads 1x
- Category: Lunch, Dinner
Description
Inspired by one of our favorite salads on Sweetgreen’s menu.
Ingredients
- 1 avocado, diced
- 1 tomato, diced
- 1 red onion, diced
- 1/4 red cabbage, shredded
- 4 cups spring greens
- 4 cups romain lettuce, chopped
- Tortilla chips, crushed
- 3 Limes; 2 juiced, 1 cut into wedges
Southwestern roasted chicken
- 2 chicken breasts (3/4-1lb each)
- 1 tbsp olive oil
- 1.5 tsp paprika
- 1 tsp kosher salt
- 3/4 tsp cumin
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Cilantro jalapeño vinaigrette
- 1 cup of cilantro
- 1 jalapeno, deseeded
- Juice from 2 limes
- 2 tbsp of honey
- 2 garlic cloves
- 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
Prep the salad
- Dice, shred, chop, and separate avocado, tomato, red onion, red cabbage, spring greens, romaine, lime wedges, and tortilla chips. Set aside.
Southwestern roasted chicken
- Preheat oven to 350 degrees.
- Cover a baking sheet with aluminum foil and lightly coat with oil.
- Combine olive oil, paprika, kosher salt, cumin, thyme, black pepper, and cayenne pepper in a small bowl.
- Coat the chicken breasts with the oil and spice mixture.
- Place on the baking sheet and bake for about 18 minutes or until they’re cooked fully. Lightly cover cooked chicken with aluminum foil tent and let chicken rest.
Cilantro jalapeño vinaigrette
- Drop everything into a food processor/blender. Blend until smooth. Set aside.
Assembling the salad
- Take a little bit of everything and combine into a mixing bowl. Drop in dressing, squeeze a lime wedge, and mix.
- Transfer to a serving bowl and enjoy!
