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 GUACAMOLE SALAD DRESSING?

• olive oil
• freshly squeezed lime juice
• ground cumin
• garlic
• minced or grated jalapeño or serrano pepper
• big pinch of salt + a shake of cayenne pepper

HOW WE MAKE GUACAMOLE SALAD:

1. Combine the ingredients for the salad dressing in a mason jar or a bowl with a whisk, set aside.
2. Chop avocados and tomatoes. Mince the onions, and clean the cilantro leaves. 
3. 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 MILD?

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 GUACAMOLE SALAD WITH?

• chicken carnitas
• chicken fajitas
• steak fajitas
• steak fajita bowls
• ancho chicken tacos
• and basically with anything you’d serve guacamole with!

OTHER WAYS TO USE AVOCADOS THIS SUMMER:

• 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. ✅

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Yield: 5-6 servings

Easy Guacamole Salad with Cumin-Lime Dressing

Prep Time 15 minutes

Total Time 15 minutes

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!

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Ingredients

Salad:

• 3 large Haas avocados, peeled, pits removed, diced
• 6-7 plum tomatoes, quartered
• ⅓ cup EACH: minced red onions AND cilantro leaves

Dressing:

• 2 tablespoon EACH: olive oil AND lime juice

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)

Instructions

1. 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!
2. 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.

Have you made this recipe?

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