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Guacamole Salad

 In Dinner/Supper, Lunch, Salads & Starters, Vegetarian

Guacamole Salad

I am not ashamed to say that I am a Guacamole freak. I adore it and could have it everyday. The only thing I don’t like about guacamole is that traditionally, chopped tomato is added. I don’t know why this is but it gives me the heebie-jeebies and I can’t handle the texture.

Guacamole Salad Guacamole Salad

However, when it’s left plain with a little bit of chilli, lemon, salt & pepper, I could gobble it up by the bowl full (and often do). Recently I had avocados in the house and wanted to create a side salad for dinner and without lettuce or cucumber, I decided to make this guacamole salad. Even though I despise tomatoes in guacamole, halved cherry tomatoes work really well here. Their sweetness brings a beautiful freshness and balances out the creaminess from the avocado. I also added thin slices of red onion, a few snipped spring onions and fresh parsley (only because I didn’t have fresh coriander/cilantro). I added chopped chillies to mine but left them out for the kids and I must say, there’s just something about chilli that magnifies all other flavours and I couldn’t imagine this salad without it.

Guacamole Salad

This really is a great salad to serve with grilled meat/fish and seeing as we are experiencing wonderful Summer temperatures at the moment (I’m melting as I type this, at 9am!), you really should give it a go at your next braai!

Guacamole Salad

5.0 from 1 reviews
Guacamole Salad
 
Prep time
Total time
 
Recipe type: Salad, Side dish, lunch, dinner,
Serves: 4-6
Ingredients
  • 4 avocados, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • large handful fresh parsley/coriander
  • 1 red chilli, finely chopped (optional)
for the dressing
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste (I used fresh white pepper)
Instructions
  1. Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
  2. Mix all the dressing ingredients and pour over the salad.
  3. Serve immediately.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 16 comments
  • Robin Ewaska Stalsitz
    Reply

    This looks so fresh and fabulous. Think that I’ll make this tomorrow and add some sliced skirt steak!

  • Andi G.
    Reply

    This sounds delicious, and the photos are beautiful! I’ll take guacamole any way I can get it 😉

  • Denise - Chez Us
    Reply

    Hi, just found your site via the Kitchen Daily Curator Network. Looking forward to checking out more of your recipes and your site.

    What a delicious salad – I wish tomato season didn’t just end. Marking this for next summer; but checking out what dishes I can make from your site until then!

    • Alida Ryder
      Reply

      Denise, thanks for visiting. 🙂 As we are just going into Summer you’re bound to found some yummy Autumn & Winter dishes. I cooked up a storm this past season. 🙂 I look forward to seeing what you’re going to make!

  • Gareth Foster
    Reply

    Yuummmyy! Here in Spain, we frequently have this salad as a meal in summer, with the addition of crispy chunks of spicy chorizo – deeelish!

    • Alida Ryder
      Reply

      Gareth, the addition of chorizo sounds incredible!

  • Amber Aucamp
    Reply

    I just made this… Oh, dear. Soo good. And I pilled some of it on warm ciabatta… It really is very good!

  • cadia david
    Reply

    OOh! i was just trying find a salad to go with my roast chicken tonight 🙂 yay! thank you!

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