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Guacamole Salad Recipe

Name: El Saltillo | Mexican Restaurants Guacamole Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe avocados; 2 tbs fresh lime juice; 0.25 cups red onion, finely diced; 1 each jalapeño, seeded and minced; 2 tbs cilantro, chopped; 1 tsp garlic, minced; 1 tsp salt; 0.25 tsp black pepper; 0.5 cups diced tomato (optional, for chunkier guacamole); 6 cups mixed salad greens (or romaine / butter lettuce), torn; 1 cups cherry tomatoes, halved; 0.5 cups cucumber, thinly sliced (optional); 0.25 cups red onion, very thinly sliced; 2 tbs extra virgin olive oil; 1 tbs fresh lime juice (for dressing); 0.5 tsp salt (for salad); 0.25 tsp black pepper (for salad); 0.25 cups crumbled queso fresco or feta; 2 tbs toasted pumpkin seeds (pepitas); 0.5 cups tortilla strips or crushed tortilla chips

Inspired by El Saltillo | Mexican Restaurant

Time20m

Serves4

Guacamole, lettuce, and tomatoes.

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Ingredients

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Guacamole

3 each ripe avocados

2 tbs Fresh lime juice

1/4 cups red onion, finely diced

1 each jalapeño, seeded and minced

2 tbs cilantro, chopped

1 tsp Garlic, minced

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups diced tomato (optional, for chunkier guacamole)

Salad

6 cups mixed salad greens (or romaine / butter lettuce), torn

1 cups Cherry tomatoes, halved

1/2 cups cucumber, thinly sliced (optional)

1/4 cups red onion, very thinly sliced

2 tbs extra virgin olive oil

1 tbs fresh lime juice (for dressing)

1/2 tsp salt (for salad)

1/4 tsp black pepper (for salad)

Optional Garnishes / Add-ins

1/4 cups crumbled queso fresco or feta

2 tbs toasted pumpkin seeds (pepitas)

1/2 cups tortilla strips or crushed tortilla chips

Method

Guacamole

Prepare avocados

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

Mash and season

Use a fork to mash the avocado to a slightly chunky consistency. Immediately add the 2 tablespoons lime juice to prevent browning and to add brightness.

Add aromatics

Stir in the finely diced red onion, minced garlic, minced jalapeño (adjust quantity for heat), chopped cilantro, 1 teaspoon salt, 1/4 teaspoon black pepper, and the optional 1/2 cup diced tomato. Taste and adjust seasoning — add up to another 1/4 teaspoon salt or more lime juice if needed.

Cover the guacamole with plastic wrap pressed directly onto the surface to minimize browning if not using immediately. Set aside at room temperature while you prepare the salad.

Salad Assembly

Prepare vegetables

In a large bowl, combine the torn mixed salad greens, halved cherry tomatoes, thinly sliced cucumber (if using), and thinly sliced red onion.

Make simple dressing

In a small bowl or jar whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Pour the dressing over the salad greens and toss gently to coat evenly. Taste and adjust seasoning if needed.

Transfer the dressed salad to a serving platter or individual plates, making shallow wells or a flat even layer where the guacamole will sit.

Finish & Serve

Spoon generous dollops of guacamole over the dressed salad — either in the center (for a composed salad) or distributed in small mounds across the salad so each serving gets avocado.

Scatter optional garnishes such as crumbled queso fresco or feta, toasted pumpkin seeds, and tortilla strips or crushed chips over the top for texture and flavor contrast.

Serve immediately. If making ahead, keep the guacamole refrigerated (with surface wrap) and add to the salad just before serving to avoid sogginess.