Guacamole Salad Recipe

Prepare avocados

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

Mash and season

Using a fork or potato masher, mash avocados to a chunky consistency. Immediately add 2 tbs fresh lime juice and 1 tsp salt; mix to incorporate.

Fold in aromatics

Stir in 2 tbs minced cilantro, 1 tbsp finely chopped red onion, 1/2 cup finely diced tomato, 1 tsp minced jalapeño, and 1 tsp black pepper. Taste and adjust seasoning with additional salt or lime juice as desired. Cover and refrigerate briefly while assembling salad so flavors meld but guacamole stays bright (10–15 minutes).

Place 6 cups mixed salad greens in a large shallow serving bowl or divide among 4 plates.

Scatter 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, and 1/4 cup thinly sliced red onion evenly over the greens.

In a small jar or bowl, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tbs fresh lime juice, 1 tsp honey (or agave), 1/2 tsp minced fresh chili (or 1/2 tsp red pepper flakes), 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust sweetness, acidity, or heat to preference.

Reserve about 1 tbs of vinaigrette to thin the guacamole if desired; otherwise proceed to the next step.

If guacamole is very thick, stir the reserved 1 tbs vinaigrette into the guacamole to loosen slightly (optional).

Spoon generous dollops of guacamole (about 1/2 cup each) across the bed of dressed greens, or mound one central portion for family-style service.

Drizzle remaining chili vinaigrette lightly over the salad greens and around the guacamole, using about 2–3 tbs total (adjust to taste).

Sprinkle optional garnishes: 1/4 cup crumbled queso fresco and 2 tbs toasted pumpkin seeds for texture and flavor.

Serve immediately so greens remain crisp and guacamole stays fresh. Leftover guacamole should be covered with plastic pressed against the surface and refrigerated; consume within 1–2 days.