The question “Would you like to add guacamole?” should never have to be asked. Yes, the answer is always yes. I came across Nourish Everyday’s guacamole-inspired salad and couldn’t wait to try it out during my next family visit. It was such a hit that my brother requested I make it again on the next trip. I LOVE fresh herbs so I let the cilantro shine in my interpretation of the dish. This salad is great as a starter for a Mexican stew or perfect for lunch with an easy bean dip. (Let’s be honest, chips are involved. WE NEED DIP!) Check out Damn Delicious’ spicy chipotle white bean dip (pictured below) for a quick 5 minute dip.
- 3 medium broccoli crowns, chopped into bite-sized pieces (about 8 cups)
- 4 cups red cabbage, chopped
- Olive oil for roasting
- Salt & pepper
- Garlic Powder
- 1 medium red onion, diced
- 1 jalapeno, minced (seeded for less heat)
- 4 bunches of cilantro, chopped
- 1 bunch of spinach, chopped (about 4 cups)
- 10.5 oz container of cherry tomatoes, halved (I used yellow)
- 4 ripe avocados, diced
- 1/3 cup lime juice + 2 tbsp
- Tortilla chips (optional)
Serves 6 – 8
Preheat your oven at 400 degrees. Toss the broccoli and cabbage in a tbsp or two of olive oil and distribute evenly on a sheet pan. (I like to line my pan with aluminum foil for easy clean up.) Generously, sprinkle with salt, pepper, and garlic powder. Bake for about 35-45 minutes depending on your roasting preference. I like charred broccoli so I tend to keep it in the oven longer.
While the veggies are roasting, prep your other ingredients. Start by adding about a tbsp of lime juice to the chopped onion and jalapeno. This will tame the raw punch of the two ingredients. Do the same to the avocado to prevent browning. Toss the red onion, jalapeno, cilantro, spinach, and tomatoes in a large salad bowl. Mix in the roasted broccoli and cabbage once it has been cooked to your liking. To finish, gently fold in the avocado pieces with 1/3 cup of lime juice. Salt and pepper to taste. Serve immediately with tortilla chips for a crunch!