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Guacamole Salad Recipe

Name: Mitla Cafes Guacamole Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 3 tbsp fresh lime juice; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 count small red onion, finely diced; 2 count roma tomatoes, seeded and small dice; 1 count jalapeño, seeded and finely minced; 0.25 cups fresh cilantro, chopped; 1 tsp minced garlic (or 1 small clove); 6 cups mixed salad greens (baby lettuce, arugula, baby spinach); 0.5 cups crumbled queso fresco or feta; 1 cups corn kernels (fresh, grilled, or thawed frozen); 1 cups halved grape or cherry tomatoes; 4 count thinly sliced radishes (optional); 1 cups tortilla strips or chips, for topping; 2 tbsp olive oil; 1 tbsp lime juice; 0.5 tsp honey or agave; 0.25 tsp ground cumin; 0.25 tsp salt

Inspired by Mitla Cafe

Time25m

Serves4

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

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Ingredients

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Guacamole Base

3 count ripe avocados

3 tbsp Fresh lime juice

1 tsp kosher salt

1 tsp freshly ground black pepper

Veggies & Mix-ins

1/2 count small red onion, finely diced

2 count roma tomatoes, seeded and small dice

1 count jalapeño, seeded and finely minced

1/4 cups Fresh cilantro, chopped

1 tsp minced garlic (or 1 small clove)

Salad Greens & Add-ins

6 cups mixed salad greens (baby lettuce, arugula, baby spinach)

1/2 cups crumbled queso fresco or feta

1 cups corn kernels (fresh, grilled, or thawed frozen)

1 cups halved grape or cherry tomatoes

4 count thinly sliced radishes (optional)

1 cups tortilla strips or chips, for topping

Dressing (optional extra if you want more moisture)

2 tbsp olive oil

1 tbsp ReaLime juice

1/2 tsp honey or agave

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

Method

Guacamole Base

Prepare avocados

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

Mash and season

Use a fork or potato masher to mash the avocados to a slightly chunky texture (leave some small pieces for texture). Immediately add 3 tablespoons fresh lime juice and 1 teaspoon kosher salt. Mix to combine to prevent browning.

Add aromatics

Fold in the finely minced garlic (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust salt or lime as desired.

Veggies & Mix-ins

Prep vegetables

Finely dice 1/2 small red onion, seed and small-dice 2 Roma tomatoes, and finely mince 1 jalapeño (remove seeds for milder heat). Chop 1/4 cup cilantro.

Combine with guacamole

Gently fold the diced red onion, tomatoes, minced jalapeño, and chopped cilantro into the mashed avocado mixture until evenly distributed. Be careful not to overwork — you want the guacamole chunky.

Salad Assembly

Prepare greens and add-ins

Place 6 cups mixed salad greens in a large serving bowl or spread evenly on a platter. Scatter 1 cup corn kernels, 1 cup halved grape or cherry tomatoes, and thinly sliced radishes (if using) over the greens.

Add guacamole

Spoon the prepared guacamole mixture over the center of the salad or dollop in several spoonfuls across the greens so guests can mix as they like. Aim for all guacamole to be used — about 3 avocados' worth.

Finish with cheese and crunch

Sprinkle 1/2 cup crumbled queso fresco or feta around the salad. Top with 1 cup tortilla strips or lightly crushed chips for crunch.

Dressing (optional)

Whisk dressing

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1/2 teaspoon honey or agave, 1/4 teaspoon ground cumin and 1/4 teaspoon salt until emulsified.

Dress salad

If using, lightly drizzle the dressing over the greens before adding the guacamole, or serve on the side. Toss gently if you want the greens dressed; avoid tossing vigorously once guacamole is on top to preserve texture.

To Serve

Serve immediately so the tortilla strips remain crisp and the guacamole stays bright. Offer extra lime wedges and extra salt at the table. Leftover guacamole can be stored in an airtight container with plastic pressed directly onto the surface to minimize oxidation and refrigerated for up to 24 hours.