Guacamole Greens Salad with Cilantro Lime Vinaigrette

Last weekend we had one of our last date nights together as just a family of three.  We went to see the movie Inside Out and finally got to try the new Sweetgreen restaurant on third street that I've heard so much about ever since it started in DC.  I love salads so I knew I would like this place and it definitely didn't disappoint.  We asked them what their most popular salad was to try and they told us the Guacamole Greens so we got it and loved it!  Immediately I had to find a copycat recipe because my husband loved it just as much as me.  I think what sets it apart is the dressing.  It's a perfect summer salad to bring to any barbecue or party because the ingredients are pretty simple and the dressing is so light and fresh.  I thought it was a fun change from my other go-to salads so hope you enjoy it as much as us!  Have a great weekend.

| CILANTRO LIME JALAPEÑO VINAIGRETTE |

2 tablespoons freshly squeezed lime juice

1/4 cup packed fresh cilantro leaves

1 small strip of jalapeño pepper [seeds and ribs removed], finely chopped

1/4 cup grape seed oil

1/4 teaspoon sugar

1/4 teaspoon ground cumin

roughly 1/2 teaspoon sea salt

freshly ground black pepper


| GUACAMOLE GREENS SALAD |

4 ounces grilled chicken breast [or rotisserie or leftover roast chicken], cubed

3 ounces grape tomatoes, halved

1/4 cup finely diced red onion 

8-10 large corn tortilla chips, crushed lightly with hands

1 small avocado, pitted, and cut into medium chunks

3.5 ounces mixed spring greens

wedge of lime

lime cilantro jalapeño vinaigrette [see recipe above - shake before using!]


DIRECTIONS:

1 |   Prepare Vinaigrette - combine all ingredients in a blender, or small food processor bowl.  Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped.  Set aside in a small container.  Shake before using.

2 |   In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens.  Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette.  Serve immediately.

Vinaigrette can be prepared up to 2 to 3 days in advance and kept in an airtight container in the refrigerator.