Guacamole Salad
A fresh, chunky twist on classic guacamole, transformed into a hearty salad. Creamy avocados mingle with juicy tomatoes, crisp onions, and zesty lime, finished with a sprinkle of cilantro and optional jalapeños for heat. This no-fuss, gluten-free side or dip is ideal for barbecues, tacos, or as a healthy snack—vegan and ready in minutes.
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Equipment
Ingredients
- 4 medium ripe avocados Hass variety preferred; pitted, peeled, and diced into 1/2-inch chunks
- 3 medium Roma tomatoes seeded and diced
- 1 small red onion finely chopped; about 1/2 cup
- 1/4 cup fresh cilantro chopped; leaves and tender stems
- 2 limes juiced; about 1/4 cup juice
- 1 medium jalapeño pepper seeded and minced; optional for heat, or use milder bell pepper
- 1 clove garlic minced
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1 medium avocado additional, for garnish; sliced
- 1/4 cup crumbled queso fresco or feta optional, for topping
Instructions
- Prepare the Ingredients: Dice the avocados, tomatoes, and onion into uniform chunks. Mince the garlic and jalapeño. Chop the cilantro. Juice the limes and set aside.
- Combine the Base: In a large mixing bowl, gently add the diced avocados, tomatoes, onion, jalapeño, garlic, and cilantro. Toss lightly to combine without mashing the avocados.
- Season and Dress: Drizzle the lime juice over the mixture. Sprinkle in the cumin, salt, and black pepper. Gently fold everything together until evenly coated. Taste and adjust seasoning as needed.
- Rest Briefly: Let the salad sit for 5-10 minutes at room temperature to allow the flavors to meld. If not serving immediately, cover tightly with plastic wrap pressed directly on the surface to prevent browning.
- Garnish and Serve: Top with sliced avocado and crumbled cheese if using. Serve chilled or at room temperature with tortilla chips, as a taco topping, or alongside grilled meats and rice.
Notes
🔹 Avocado Ripeness: Choose avocados that yield slightly to gentle pressure—too firm won't mash well, too soft will turn mushy.
🔹 Make-Ahead: Prepare up to 2 hours in advance; the lime juice helps preserve color, but it's best enjoyed fresh.
🔹 Spice Adjustments: For milder flavor, remove jalapeño seeds and ribs or substitute with green onions.
🔹 Variations: Add black beans or corn for heartiness, or diced mango for a sweet twist. For a creamier texture, mash half the avocados.
🔹 Storage Tip: Leftovers keep in an airtight container in the fridge for 1 day; stir in extra lime juice if needed.
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 4gFat: 21gSaturated Fat: 3gCholesterol: 5mgSodium: 320mgPotassium: 850mgFiber: 12gSugar: 4gVitamin A: 20IUVitamin C: 35mgCalcium: 6mgIron: 6mg
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