Easy Guacamole Salad
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Everyone’s favorite guacamole dip becomes a salad. My deconstructed guacamole salad is sure to be a hit with everyone this summer. Perfect for potlucks, parties, and summer barbecues! So yummy and so easy!
Guacin’ and rollin’ today!
It’s the best day ever; my favorite dip has become a salad! This chunky, bite-sized deconstructed guacamole salad is sure to be on repeat in our house this summer. Think about it: buttery diced avocados, minced onions, generous sprinklings of cilantro, and bright, juicy tomatoes. All my favorite summer produce tossed in a bowl and served drizzled with a cumin-lime dressing.
But also, how good would a guacamole salad be with crushed tortilla chips added in there? Or wait, even better – you can use tortilla chips as a utensil. Okay, I digress. Consider this permission for us all to eat guacamole salad as a chunky guacamole dip.
I’m not mad about that.
Guacamole is an essential food group for me.
Basically, anything with avocado is a go in my book. So one evening when I was putting dinner together and had a craving from guac (but really, when do I not) I chopped up a few avocados, plum tomatoes, through in some cilantro leaves and minced onions. That’s when I knew that what I deemed the best salad in the world was, in fact, a deconstructed guacamole salad.
What do you need to make guacamole salad?
- large Haas avocados
- plum tomatoes (cherry tomatoes will work too)
- minced red onions
- cilantro leaves
What do you need to make a guacamole salad dressing?
- olive oil
- freshly squeezed lime juice
- ground cumin
- minced or grated jalapeño or serrano pepper
- big pinch of salt + a shake of cayenne pepper
How to make guacamole salad:
- Combine the ingredients for the salad dressing in a mason jar or a bowl with a whisk, set aside.
- Chop avocados and tomatoes. Mince the onions, and clean the cilantro leaves.
- Add all the chopped components in a bowl and toss with the dressing. DONE.
I’m worried my guacamole salad is going to be too spicy, how can I make it milder?
You can make my guacamole salad as mild as you like! Here are a few ways how:
- omit the grated jalapeños or serranos
- leave out the cayenne pepper all together
- don’t use cayenne pepper or the grated jalapeno peppers, swap it all out for black pepper instead
What can I serve this salad with?
- chicken carnitas
- chicken fajitas
- steak fajitas
- steak fajita bowls
- ancho chicken tacos
- and basically with anything you’d serve guacamole with!
Other avocado recipes:
- Mexican shrimp cocktail stuffed avocados
- 5-minute creamy avocado dip
- Avocado shrimp salad with citrus dressing
- Mexican street corn salad
- Creamy guacamole dip
- Healthy Texas cowboy caviar
- Black bean tomato avocado salad
- Southwestern Egg Rolls with Avocado Cilantro Sauce
- Street Corn Rice Salad with Avocados
Serious question: Is it obvious I realllllly love avocados?
This deconstructed guacamole salad has summer 2019 written all over it. ✅
- 3 large Haas avocados, peeled, pits removed, diced
- 6-7 plum tomatoes, quartered
- ⅓ cup EACH: minced red onions AND cilantro leaves
- 2 tablespoon EACH: olive oil AND lime juice
- ½ teaspoon ground cumin
- 1 large clove garlic, grated or minced
- ¼ jalapeno (or serrano) pepper, grated
- pinch of salt + cayenne pepper (or black pepper to keep it mild)
- DRESSING: Add the ingredients for the dressing in a mason jar (one that has a lid) or in a bowl. Whisk the ingredients for the dressing together or screw on the lid and give it a good shake until combined. Taste and adjust salt and spice to taste!
- GUACAMOLE SALAD: Add the ingredients for the salad in a large bowl. Drizzle half of the prepared dressing on top and stir to combine. Taste and adjust with more dressing if desired. Let sit 5 minutes before serving.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
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