This is a fabulous recipe from Ina Garten. It is my favorite recipe to serve alongside enchiladas, tacos and other hearty Mexican inspired meals. We all too often find rice & beans served on the side of dishes like enchiladas, and while we all love a classic pairing, it’s carb heavy and well, a bit boring.
In contrast to the more traditional rice & beans side dish, this Guacamole salad recipe is vibrant, fresh, healthy and loaded with so much flavor! It balances out the heartiness of these comfort foods, while also elevating the entire dish.
This recipe is heart healthy, gluten free, vegetarian, low-carb and simply bursting with flavor. Does it get better than that? YES, it does. This salad is simply beautiful to look at- just look at all those colors!
I serve this Guacamole Salad with Chicken Enchiladas or Slow Cooker Tacos.
Get the recipes below!
Doubles well, but be sure to use a big bowl so you can carefully mix everything without smashing the vegetables, especially the beans and avocado.
To make in advance, prep all the vegetables except for the beans and avocado. Make the dressing and store in a mason jar. This can all be refrigerated at this point. When ready to serve, bring everything to room temperature (or close to) and then add the beans and the dressing (be sure to shake it up well first!) and then finally gently fold in the avocado.