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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Guacamole Salad
By Alexandra Caspero on June 8, 2023
A delicious summer salad! Packed with vegetables, beans, corn and a tangy avocado salad.
Serves 4
Guacamole, but make it salad! Butter lettuce, beans, tomatoes, jalapeno, cilantro, scallions, and crushed tortilla chips in a creamy avocado dressing. Vegan and gluten-free.
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. Inspired by guacamole, it’s got all the components you love about your favorite dip– avocado, jalapeno peppers, 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.
Guacamole Salad Ingredients
- Lettuce
- Tomatoes
- Jalapeno pepper
- Cilantro
- Radish
- Black beans
- Corn
- Scallions
- Crushed tortilla chips
- Homemade Guacamole Dressing, recipe below!
How to 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.
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.
- Make the Salad
Add in all of the ingredients for the salad, except for the tortilla chips, to a large bowl.
- Make the dressing
Add in all of the ingredients to the blender and puree until creamy and smooth. add 1/2 of the dressing to the salad and toss until well combined. - Add in the chips and serve
Mix in the crushed tortilla chips and serve, adding in more dressing as desired.
Ingredient 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. Any fresh ingredients that you have on hand will work– that’s the real beauty of salads!
Tips for Success
This salad tastes best the same day it’s made, however if yuo have leftovers and want to enjoy them the next day then I recommend not dressing all of the salad. You can prep the vegetables for the salad ahead of time and make the dressing seperately to store in the fridge for 2-3 days.
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!
Print
Guacamole Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: dinner, salad, lunch,
- Method: no cook
- Cuisine: American, Tex-Mex, Mexican Inspired
- Diet: Vegan
Description
Guacamole, but make it salad! Butter lettuce, beans, tomatoes, jalapeno, cilantro, scallions, and crushed tortilla chips in a creamy avocado dressing. Vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: dinner, salad, lunch,
- Method: no cook
- Cuisine: American, Tex-Mex, Mexican Inspired
- Diet: Vegan
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: dinner, salad, lunch,
- Method: no cook
- Cuisine: American, Tex-Mex, Mexican Inspired
- Diet: Vegan
Scale
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.
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