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A fresh and colorful guacamole salad featuring creamy avocado, juicy tomatoes, crisp red onion, cilantro, jalapeño, and a bright lime dressing. It delivers all the flavors of classic guacamole while keeping the ingredients chunky and full of texture.

Ingredients

  • 3 ripe avocados, cut into bite-sized chunks
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced, optional

Instructions

  1. Cut the avocados in half and remove the pits. Peel and cut the avocado flesh into bite-sized chunks without mashing it.
  2. Halve the cherry or grape tomatoes and finely dice the red onion.
  3. Remove the seeds and membranes from the jalapeño for a milder salad, or leave some intact for additional heat, then finely chop the jalapeño.
  4. Place the avocado, tomatoes, red onion, jalapeño, and chopped cilantro in a large mixing bowl.
  5. In a small bowl, whisk together the fresh lime juice, olive oil, cumin, salt, and black pepper. Add the minced garlic if using.
  6. Pour the dressing over the salad ingredients.
  7. Gently toss until evenly combined and coated with dressing, taking care not to mash the avocado.
  8. Taste and adjust the lime juice, salt, black pepper, or jalapeño as desired.
  9. Serve immediately or refrigerate briefly before serving.

Notes

  • Use ripe but still slightly firm avocados so the chunks maintain their shape when tossed.
  • Remove the jalapeño seeds and membranes for less heat, or leave them intact for a spicier salad.
  • Add corn or black beans for a heartier variation.
  • Cucumber, bell pepper, or sliced radishes can be added for extra crunch.
  • Diced mango or pineapple adds sweetness that pairs especially well with extra jalapeño.
  • For a Mediterranean-inspired variation, add cucumber and feta and replace some or all of the cilantro with parsley.
  • Fresh lime juice helps slow avocado browning, but the salad is best enjoyed shortly after preparation.
  • Store leftovers in an airtight container in the refrigerator for 1–2 days, preferably with plastic wrap pressed directly against the surface.
  • Freezing is not recommended because the fresh vegetables and avocado can lose their texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/guacamole-salad/