You could say guacamole is like mashed up avocado salad, but that doesn’t make it a legitimate lunch. So here’s the next best thing, which won’t leave you snacky at 3 PM and can keep in the fridge for up to a few days. This spoonable (or chippable) salad gets its kick from a trick we learned from Roberto Santibañez’ genius guacamole: You mash jalapeño, onion, cilantro, and salt into a paste that then coats all the other ingredient chunks. Here, that’s two kinds of legumes and cheddar cheese (here, <a href="http://f52.co/2dPghJ4">Tillamook Sharp Cheddar Cheese</a>), which means lots of protein. Then for crunch, there’s raw cauliflower that’s turned into confetti (or “rice,” as it’s better known) after some time in the food processor. If you’ve made the salad in advance (which is recommended here), revive it with a little more lime, olive oil, and salt before eating. Oh sure, add avocado, too—why not?

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