South of the Border Bowls with Walnut Meat and Grilled Avocado | W Network


South of the Border Bowls with Walnut Meat and Grilled Avocado

Created date

May 5, 2016

Recipe details - RV

While I’m sure this isn’t authentically Mexican, it certainly hits the spot with the trademark, in-your-face flavors. Lime-kissed and surprisingly light, you’ll be transported to the warm beaches of Mexico with your first bite. Slather on that SPF, grab your sunglasses, roll up your sleeves, and find a fork—this bowl is for taste bud travelers and flavor cravers.

Excerpted from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day. Copyright © 2016. Photography by © Allison Day. Used with permission of Skyhorse Publishing.

Meal Type: 
Salad Bowl
Main ingredient: 
Prep time: 
Total time: 


2 cups raw walnut halves

2 teaspoons extra-olive virgin oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon sea salt

1/2 teaspoon mild smoked paprika

1/4 teaspoon chili flakes

1/4 teaspoon ground cinnamon

2 avocados, skin intact and halved

olive oil

1 cup sour cream, preferably full-fat

1 lime, zest and juice

6-8 cups romaine lettuce, shredded

1 cup cherry tomatoes, halved or prepared salsa

4 scallions, sliced


In a food processor, pulse all walnut meat ingredients together until it resembles the size of small peas, and the mixture loosely holds together when pressed between two fingers. Do not over-process.

You can prepare this 4 days ahead.

Preheat grill to medium. Brush avocado flesh with a little oil and place flesh-side down on grill for 5 minutes, or until grill marks appear. Using a large spoon, remove avocado flesh from skin.

Combine all ingredients in a bowl.

You can prepare this 4 days ahead.

To bowls, add a bed of lettuce; top with walnut meat, avocado, sour cream, tomatoes or salsa, and scallions. Serve.