Guacamole Salad Recipe

Prepare lettuce

Wash the romaine lettuce leaves thoroughly. Dry well using a salad spinner or by patting with clean towels. Chop or tear into roughly 1- to 1.5-inch pieces and place in a large salad bowl.

Slice tomatoes

Cut the 2 medium tomatoes into 1/4-inch thick slices. For presentation, reserve 6 nice slices to place on top of individual servings and chop the remaining tomato (about 1/2 medium) into small dice for the guacamole and to scatter through the salad if desired.

Prepare onion and cilantro

Thinly slice or finely dice 1/4 cup red onion and add to the bowl with the lettuce. Chop cilantro and set aside to sprinkle over the finished salad if using.

Halve and scoop avocados

Cut the 2 avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Use a fork or potato masher to mash the avocados to your preferred texture (slightly chunky is recommended). Add 2 tablespoons lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon minced garlic, and 1/2 teaspoon minced jalapeño if using. Stir to combine.

Add tomato to guacamole

Fold in the reserved 1/2 medium tomato, finely diced, and 1 tablespoon chopped cilantro (if using). Taste and adjust seasoning with more salt or lime juice as needed. Keep the guacamole slightly loose so it can be spooned over the salad.

Make quick dressing

In a small bowl or jar combine 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar. Whisk or shake until emulsified. Season lightly with salt and pepper to taste.

Dress the lettuce

Drizzle about half of the dressing over the prepared lettuce and onions. Toss gently to coat. Reserve the remaining dressing to adjust seasoning after adding guacamole.

Plate and add guacamole

Divide the dressed lettuce among 4 plates or arrange on a single platter. Spoon generous dollops of guacamole (about 2–3 tablespoons each) across the top of the salad, or place one larger mound in the center and spread slightly.

Add tomato slices and finish

Arrange the reserved tomato slices decoratively on top or around each portion. Drizzle any remaining dressing lightly over the tomatoes and lettuce. Sprinkle remaining chopped cilantro and a light pinch of additional salt and pepper to taste.

Serve

Serve immediately so the guacamole retains its bright color. If you must hold it briefly, cover and refrigerate no longer than 30 minutes to avoid browning; press plastic directly onto guacamole surface if storing.