Sometimes I reeeeeally don’t’ feel like making dinner. When I’m by myself, that’s ok, lazy guacamole with veggies, almond butter on basically anything, a homemade jar of soup pulled from the freezer, or sometimes even just this (ridiculously good) Turmeric Popcorn to go along with the movie that my husband refuses to watch with me. It’s actually kind of awesome.
But when I’m cooking for more than just me, I know these options won’t fly and I can’t do delivery because it’s a grim scene in my neighbourhood. This salad was born out of those lazy nights, trying to disguise easy food as exciting and special food (it can definitely be both, sshhhhh).
Guacamole, served before dinner has spoiled my dinner on more than probably twenty occasions. Spoiled is a harsh word for such a positive experience though, some nights guacamole makes the perfect dinner.
I wanted to call this guacamole salad, but it somehow didn’t sound as fresh as this salad totally is. All you do is toss the ingredients of your fave guacamole in a bowl like a salad (instead of squishing them together). There is no oil because the fat from the avocado does the job of helping us absorb the nutrients from the other ingredients and gives us the healthy, whole-food fat vibes.
We also added black beans for protein and to give it dinnertime staying power, but you could also add a cup of cooked quinoa, millet or a big handful of hemp hearts in place of (or as well as) the beans.
This mixture is rich like guacamole but also like salad dressing, so it can handle a landing pad of crisp lettuce, chopped up kale, shredded cabbage, carrots and beets, tomatoes and cucumbers, or really anything you have on hand. You can even serve it in cabbage or lettuce cups like green tacos, or serve this salad with your choice of tortillas if you think that would go over better with your crowd.
I spooned our disassembled guac over romaine lettuce spears (so crisp and fresh) and thinly shredded purple cabbage (goes so well with taco-y flavours, also cruciferous for cancer kapows).
I sort of thought this could be my lunch for a couple of days in a row, but my husband (who would never eat just guac with veggies for dinner) ate the entire thing for dinner while I was at work. I was happy because it’s a trillion times better than pizza, but sad for myself for obvious reasons. Luckily it was pretty easy to make again the next day.
Incidentally, other simpler, healthy options for when we’re by ourselves and need some green love with minimal effort:
Radicchio with White Beans and Fresh Herbs
Tomato and Avocado Capresé Salad
Quinoa Salad with Green Veggies
Sweet Potato Avocado ‘Toast’
Salad for One
Jicama & Avocado Salad with Grapefruit
Broccoli Caesar Salad
- 1 Avocado, sliced into long, thin wedges
- 1 c cooked Black Beans
- ½ c Cilantro leaves
- ¼ Red Onion, thinly sliced
- 3 Tbsp Lime Juice
- Sea(weed) Salt
- 2 c Purple Cabbage, shredded
- ½ head of Romaine, chopped
- Put everything except for the lettuce and cabbage into a bowl and gently toss it together and let marinate for a few minutes.
- Arrange lettuce on a platter with cabbage on top.
- Top lettuce and cabbage with Avocado mixture and serve.