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Mexican-style Stacked Avocado Salad

4 Servings

Ingredients

3 cups cooked rice (or quinoa) 750 mL
1  romaine lettuce, chopped in strips 1 
1 1/2 cup corn 375 mL
1 1/2 cup diced tomatoes 375 mL
1 1/2 cup black beans, washed and drained 375 mL
1  jalapeño pepper, thinly sliced 1 
1/2 cup coriander, minced 125 mL
2 cups of your favourite guacamole recipe 500 mL
2 cups grilled chicken or grilled shrimps (optional) 500 mL
1/2 cup olive oil 125 mL
1 Tbsp lime juice 15 mL
1/4 cup coriander, minced 60 mL

Instructions

Step 1
Divide all salad ingredients into 4 even portions.

Step 2
Place a portion of rice in a large mason jar.

Step 3
Follow up by stacking the black beans, diced tomatoes, chopped romaine lettuce, corn and a few jalapeño slices, in that order.

Step 4
Add French dressing and seal the jar.

Step 5
Shake the jar vigorously.

Step 6
Garnish with ½ cup of your favourite guacamole.

Step 7
Add grilled chicken or grilled shrimp for a protein boost.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 783
77 %
Fat / Lipides 49.9 g
Saturated / saturés 7.1 g
+ Trans / trans 0 mg
Cholesterol / Cholestérol 0 mg
21 %
Sodium / Sodium 508 mg
26 %
Carbohydrates / Glucides 78.4 g
80 %
Fiber / Fibres 19.9 g
Sugars / Sucres 7.4 g
Protein Protéines 14.7 g
148 %
Vitamin A / Vitamine A
117 %
Vitamin C / Vitamine C
10 %
Calcium / Calcium
31 %
Iron / Fer
Recipe provided by Avocados from Mexico.

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