The Chef

Restaurants

Meals

Drinks

Restaurants›El Chaparro Mexican Bar & Grill - Spring›Guacamole Salad Recipe

Guacamole Salad Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Guacamole Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp sea salt; 1 tsp ground black pepper; 0.25 tsp ground cumin (optional); 1 cup cherry tomatoes; 0.5 cup red onion; 0.5 cup fresh cilantro; 1 count jalapeño; 6 cups mixed salad greens (arugula, baby spinach, romaine mix); 0.75 cup corn kernels, cooked or thawed if frozen; 0.5 cup black beans, rinsed and drained; 0.25 cup crumbled cotija or feta cheese (optional); 1 cup tortilla strips or crushed tortilla chips; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp honey or agave; 0.5 tsp lime zest (optional); 0.25 tsp freshly ground black pepper for dressing

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time25m

Serves4

Make Guacamole Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole Base

3 count ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp sea salt

1 tsp ground black pepper

1/4 tsp ground cumin (optional)

Vegetables & Mix-ins

1 cup Cherry tomatoes

1/2 cup red onion

1/2 cup fresh cilantro

1 count Jalapeño

Salad Greens & Extras

6 cups mixed salad greens (arugula, baby spinach, romaine mix)

3/4 cup corn kernels, cooked or thawed if frozen

1/2 cup black beans, rinsed and drained

1/4 cup crumbled cotija or feta cheese (optional)

1 cup tortilla strips or crushed tortilla chips

Dressing

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp honey or agave

1/2 tsp lime zest (optional)

1/4 tsp freshly ground black pepper for dressing

Method

Guacamole Base

Prepare avocados

Cut the avocados in half, remove pits, and scoop the flesh into a medium bowl.

Mash the avocado with a fork to a chunky consistency—leave some small pieces for texture.

Add the lime juice, sea salt, ground black pepper, and cumin (if using). Stir to combine and taste; adjust salt and lime as needed.

Vegetables & Mix-ins

Finely dice the red onion so it integrates well into the guacamole (about 1/4 to 1/2 cup). If you prefer a milder onion flavor, rinse the diced onion under cold water and drain before using.

Halve or quarter the cherry tomatoes, removing a few seeds if they are very juicy, and add them to the mashed avocado.

Stem and finely chop the cilantro leaves (reserve a tablespoon for garnish). Add most of the cilantro to the guacamole and gently fold it in.

Remove the jalapeño seeds for mild heat (or keep some for more spice). Finely mince the jalapeño and stir into the guacamole, tasting and adjusting for heat.

Mix the tomatoes, onion, cilantro, and jalapeño into the mashed avocado until evenly distributed. Set aside while you assemble the salad greens.

Salad Greens & Extras

Place the mixed salad greens in a large bowl or divide among individual serving bowls. Gently fluff to separate leaves.

Scatter the corn kernels and black beans evenly over the greens.

Spoon the prepared guacamole in dollops over the bed of greens—either place one large mound in the center or several smaller spoonfuls around the salad for easier mixing.

Sprinkle the crumbled cotija or feta cheese over the salad if using.

Top with tortilla strips or crushed tortilla chips for crunch. Reserve some for garnish if plating individually.

Dressing & Finish

In a small jar or bowl, whisk together the olive oil, red wine vinegar, honey (or agave), lime zest, and 1/4 tsp freshly ground black pepper until emulsified.

Taste the dressing and adjust sweetness, acidity, or salt as desired (add a pinch of salt if needed).

Drizzle the dressing lightly over the assembled salad (about half first). Toss gently if you want the greens evenly coated, being careful not to break up the guacamole too much. Alternatively, leave the guacamole mostly intact for presentation and serve extra dressing on the side.

Garnish with reserved cilantro and an extra squeeze of lime if desired. Serve immediately so tortilla strips remain crisp.