Guacamole Salad Dressing

Happy Friday! This is my last full week of summer vacation before I start my fall class next week. I’m taking Nutritional Epidemiology for my masters program and I’m excited because I think being competent in analyzing research is going to be important for whatever aspect of vegan nutrition I end up working on in my career. That being said, I think this class is going to be a beast and I’m slightly dreading it.

Even though I just got back from Florida, I decided to take advantage of my last week of freedom and traveled south to the San Diego area on Wednesday to catch up with three friends from high school. At the last minute, we decided to do a potluck lunch so I brought a giant green salad with mainly stuff I picked up a local market on my way. I made an avocado-based dressing before leaving the house with these ingredients (plus two lemons):

I heard about this no-salt salsa from Trader Joe’s at Dr. Fuhrman’s Getaway and this was my first time using it. The ingredient label is pretty good although there is a tiny bit of sugar and none of the items are organic. Still, in a pinch, I think this is a great product. All I did was combine the avocados, chopped shallot and juice of two lemons (I would have preferred limes but I didn’t have them):

Guacamole Salad Dressing from Carrie on Living |

I then just poured in about a cup of the salsa and used a fork to mash it all together:

If I had had any cilantro in the house, I would have added that, too.

See below for the printable recipe. As mentioned, I picked up the rest of the salad fixins’ at the store including the lettuce, bell peppers, cucumber, beans and cherry tomatoes:

Guacamole Salad Dressing from Carrie on Living |

I also purchased a bag of organic red grapes for dessert. Once I got to my friend’s house, it was pandemonium with four women and three kids. I was glad my dressing was already prepared so all I had to do for the salad was chop the veggies and throw everything in a big bowl:

Guacamole Salad Dressing from Carrie on Living |

One of my friends made baked kale, too:

Guacamole Salad Dressing from Carrie on Living |

Before I go, today is another Healthy Vegan Friday! These were the top-3 most clicked-up posts from last week:

  1. How I Lost 56 Pounds With the Green Smoothie Diet from Katherine @ Green Thickies 
  2. Creamy Avocado Chickpea Pasta from Sarina @ Earth Given 
  3. Cherry Ripe Bites from NutriDude

Wow, what great entries. My fellow blog party hostesses Gabby and Shelby are also featuring the entries from this week so please do check out their sites.

Want to participate in this weekly healthy recipe blog party? Check out the details here and then click the link below to submit yours.

Have a great weekend and I’ll see you back here on Monday!

Guacamole Salad Dressing
Guacamole Salad Dressing with Jarred Salsa 4 servings
Recipe type: Salad Dressing
  • 2 medium avocados
  • 1 shallot, minced
  • 1 cup jarred no-salt salsa
  • juice of two lemons or limes
  • chopped cilantro, optional
  1. Combine ingredients in a bowl and mash to combine.


  1. says


    I’ve meant to ask you before, and this post finally reminded me to do so: I notice that you eat sweet potatoes frequently, and the reason I don’t is because I haven’t figured out what to top them with, without the use of butter/olive oil. Do you eat yours plain? Or do you have suggestions for dressing them up?

    The tip on the steamed greens, while simple, is a good one. I also loved reading in your previous post that for foods with dates, one serving is just one date. I don’t use dates often, but it’s just nice to have a specific guideline. (I’m anal like that!)


    • says

      Hi Rebecca! Thanks for the comment. I have sweet potatoes maybe 1-2 times a week in place of a cooked grain or other starchy vegetable. If I get a good sweet potato or a yam, then I find they are sweet enough to eat plain. I often top them with a bean and veggie mixture too and find that the sweetness if just perfect with greens. I only buy organic versions and I also eat the skin!

  2. says

    Hi Carrie,

    Your blog inspires me to eat healthier. I have been following Dr. Fuhrman since 2007 but haven’t been as strict as I like.

    Have you tried water sauteing your vegetables instead of steaming them? This is what I do now. I used to steam them all the time but got tired of doing that. I usually put mushrooms, onions and garlic in my cooked vegetables. I love kale, spinach, collard greens and broccoli.

    • says

      Hi Jonathan! Thanks so much for the comment and suggestion. I almost always water-saute my veggies but heard so many people talk about steaming them at Dr. Fuhrman’s recent Getaway that I thought I would try it that way. 🙂 I’m thinking about buying one of those bamboo steamers to do things like butternut squash and other veggies, but water-sauteeing will probably always be my first choice of cooking method. Thanks for the input.


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