That said, eating there too frequently can definitely start to take a toll on the ol’ wallet – which being in grad school already does quite well – so I figured it was high time to start testing recipes to recreate some of my favorite sweetgreen salads – starting with one of the best: the guacamole greens (affectionately known as the “guac greens” by the uber friendly staff there).
I can’t go as far as to call this a “copy cat” recipe because it’s really not exactly the same as theirs…theirs would be more aptly called the inspiration behind this salad.
Being a dietitian in the making – I couldn’t pass up the opportunity to load mine up with a few more veggies than they do theirs which not only makes it more colorful but more flavorful in my opinion.
It’s like a mexican bowl, but better because it makes you feel satisfied but not weighed down (my favorite kind of meals).
You can add shrimp, tofu, chickpeas or grilled chicken for your protein source – all would pair perfectly with the existing flavors in the salad.
Plus, it essentially provides a daily dose of vegetables so you’re free to eat pizza for dinner without worrying about that pesky side salad. If that’s not motivation to make this, I don’t know what is!
- 2 cups mixed greens
- 1/4 avocado, diced
- 1/3 cup sautéed corn, cooled*
- 2-3 tablespoons diced red onions
- 1/4 cup cucumbers, peeled, de-seeded and sliced
- handful of cherry tomatoes, halved
- 2 tablespoons crushed corn tortilla chips
- generous squeeze of fresh lime <— the secret ingredient that makes this salad so amazing!
- balsamic vinaigrette (or dressing of choice) to taste
- lay mixed greens in the bowl
- prepare corn according to note below
- layer on cooled corn, diced avocado, cucumber, onion and tomato halves
- squeeze fresh lime juice over the salad, distributing evenly
- add crushed tortilla chips
- top with dressing of choice
- * for the corn: i sautéed frozen corn in a non-stick pan with salt and pepper then allowed it to cool before topping the salad with it