Guacamole Salad
Guacamole, but make it salad!
This guacamole salad features butter lettuce, beans, tomatoes, jalapeno, cilantro, scallions, and crushed tortilla chips in a creamy avocado dressing. With 12 g of fiber per serving, this vegan and gluten-free salad is healthy and filling.
Inspired by guacamole, it’s got all the components I love about my favorite dip- avocado, jalapeno peppers, and cilantro along with favorites like black beans, corn, tomatoes, and crushed tortilla chips.
The perfect hearty, delicious salad for summer. Here’s how to make it.
Why I love this recipe
Who doesn’t want more guacamole in their life? If you’re nodding your head in agreement, then this guacamole salad is the salad for you.
Guacamole is one of my favorite appetizers, and I love adding a scoop of it to my salads whenever I have some in my fridge.
To make it feel more like a southwester-inspired salad, I also added in crushed tortilla chips, scallions, corn, and black beans.
Ingredient Notes
- Lettuce: I prefer butter lettuce as I love the texture in this guacamole salad, I find it at Whole Foods and at my local grocery stores in the produce section.
- Jalapeno pepper: The jalapeno pepper makes this salad a little spicy, and you can omit it or keep it, depending on your preference for spice.
- Radish: I love the crunch of radishes in my salads so I added them to this recipe.
- Black beans: I add in black beans as I like the addition of both fiber and protein in this guacamole salad. I often use canned black beans, but cooked from dried will also work.
- Crushed tortilla chips: These are what really elevate this guacamole salad! Like croutons in my kale Caesar salad, the crushed tortilla chips add fun and texture.
Substitutions
This guacamole salad is forgiving and easy to adapt to whatever you have. Red onion (especially pickled red onion) would be great instead of the scallions.
I prefer black beans for this salad, but any protein works.
Butter lettuce is my preferred choice for green salads, but any type of lettuce works. Romaine, spinach, or even arugula would be good choices.
Same with the vegetables. I prefer the ones listed here, but any are great. Swap out the radish for yellow bell pepper or red bell pepper. For a spicier salad, add in more jalapeño pepper. I also like to drizzle on my creamy jalapeno salsa if I have it on hand!
How to Make This Guacamole Salad Recipe
This one couldn’t be easier! Throw the salad ingredients into a big bowl and toss with dressing. Full directions are in the recipe card below.
Step 1: Make the Salad
Add in all of the ingredients for the salad, except for the tortilla chips, to a large bowl.
Step 2: Make the Guacamole Dressing
To make the guacamole dressing, puree together 1 ripe avocado, 2 garlic cloves, 1/4 cup each fresh lime juice, fresh cilantro leaves, extra virgin olive oil and salt and pepper.
Season to taste, adding in more salt and pepper as desired. For a tangier dressing, add in more lime juice or you can add in more lime zest. if you want a richer dressing, then you can add in more avocado.
The dressing should be thick, but pourable. If it’s too thick, add in a little water or more olive oil to help thin.
Step 3: Combine and Serve
Mix in the crushed tortilla chips and serve, adding in more dressing as desired.
Meal Prep Tips
This salad tastes best the same day it’s made; however, if you have leftovers and want to enjoy them the next day, I recommend not dressing all the salad.
You can prep the vegetables for the salad ahead of time and make the dressing separately, which you can store in the fridge for 2-3 days.
If you need to prepare the dressing ahead of time, transfer it to an airtight container and press plastic wrap directly onto the surface to eliminate air contact. Add an extra squeeze of lime juice on top, as the acidity helps prevent oxidation.
Store in the refrigerator for up to 24 hours. Stir well right before using, as separation may occur. While you can make this dressing ahead of time, for best results, I recommend making it right before serving for optimal color and flavor.
What to serve with
I think this salad is filling enough on it’s own, but if you want to add in more protein then I recommend topping with my baked vegan tofu nuggets or my crispy air fryer tofu.
When I make this guacamole salad for dinner, I will often serve it with more chips and dips, like my pico de gallo and salsa roja. I like scooping up some of the salad with more tortilla chips and adding a dollop of salsa in each bite.
Frequently Asked Questions
What’s the best way to achieve a smooth, creamy texture in the avocado dressing?
For the smoothest dressing, ensure your avocado is ripe. It should be slightly soft and give a little at the neck when gently pressed.
Can I prepare the components of this guacamole salad in advance?
Yes, many components can be prepped ahead: wash and dry lettuce (store wrapped in paper towels in a sealed container); slice radishes and store in cold water; cook and cool beans and corn; chop tomatoes (though they taste best fresh-cut); slice scallions. Store all prepped ingredients separately in the refrigerator.
More Salad Recipes
- Italian Chopped Salad Recipe
- Southwestern Quinoa Salad
- Rainbow Berry Salad with Almond Dressing
- Ranch Salad with BBQ Tofu
- Vegan Greek Salad with Tofu Feta
If you make this guacamole salad recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Guacamole Salad
Equipment
Ingredients
Guacamole Salad:
- 8 cups torn lettuce leaves of choice
- 2 radishes, thinly sliced or sliced into matchsticks
- 1 cup cooked black beans
- 1 jalapeno, seeded and finely diced
- 1 cup corn kernels, cooked from frozen or fresh
- 1 cup chopped tomato or 8 ounces halved cherry tomatoes
- 2 scallions, thinly sliced, green parts only
- 1 cup crushed tortilla chips
Creamy Avocado Salad Dressing:
- 1 large ripe avocado
- 2 garlic cloves
- 1/4 cup fresh lime juice
- 1/4 cup packed cilantro leaves
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Combine all ingredients for the salad, except for the tortilla chips, in a large bowl and set aside.
- Place all ingredients for the dressing in a blender and puree until creamy. Season to taste, adding in more salt and pepper as needed.
- Drizzle 1/2 of the dressing and toss until well combined. Divide into 4 bowls and top with crushed tortilla chips; drizzle with remaining dressing and serve right away.