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Guacamole Salad

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This Chunky Guacamole Salad has all the ingredients in the classic Mexican avocado dip and makes a terrific side dish!

This Avocado Salad has its fair share of creamy ripe avocado chunks along with bell peppers, tomatoes and black beans. With a lime based salad dressing, the avocados stay green and the vibrant, flavorful healthy salad recipe is perfect for any Tex-Mex meal.

Guacamole Salad or Avocado Salad in a white serving bowl with a red handle fork

Chunky Guacamole Salad

Guacamole is one of my guilty pleasures. I try not to eat too many chips, but when there’s a big bowl of crisp tortilla chips and some spicy guacamole, my will power flies out the window. This avocado salad recipe takes the traditional guacamole ingredients and serves them in a chunkier presentation. Plus, I couldn’t help but add some bell peppers and black beans to make it even heartier.

Overhead view of Guacamole Salad or Avocado Salad in a white serving bowl

Tips for Making this Chunky Guacamole Salad

This is one of those recipes you can tweak to make your own. Try chopping the veggies finer, and serving this chunky guacamole salad as a salsa with chips. Add some minced cilantro to the mix, too, if you’re not one of those folks whose genetics make cilantro taste like soap!

Without any heat in this avocado tomato salad other than a touch of cayenne in the dressing, it can definitely be spiced up. Adding diced jalapenos or even a couple pinches of red pepper flakes are easy ways to boost the heat.

If you’re making this guacamole salad recipe mid summer, substitute some chopped garden or heirloom tomatoes for the grape tomatoes. Tender fresh sweet corn cut right off the cob would be fabulous, too.

This avocado salad is healthy, full of vitamins and good fats, so there’s no need to be shy when taking a helping or when you go back for seconds. You’ll love this guacamole salad. 

Avocado Salad with a jar of lime vinaigrette

How Do You Keep an Avocado from Turning Brown?

If you’ve ever kept a bowl of guacamole in the refrigerator overnight, chances are that the exposed surface had oxidized, or turned brown. This is a chemical reaction that occurs when oxygen reacts with this delicious fruit. Not dangerous, but definitely not appealing!

There are a couple of ways to keep your avocados, or guacamole for that matter, from turning brown. First, prevent air from reaching the surface of the avocados. This can be as simple as pressing plastic wrap directly over the surface of your guacamole or salad. With a chunky salad, though, keeping out all the air can be difficult.

Another method is to paint a neutral oil, like olive oil, over the exposed surfaces to block oxygen from the fruit. But the technique I use most is to use citrus juice or a citrus-based salad dressing. The acidic pH of lemon or lime juice prevents the enzymatic reaction that causes the oxidation of apples, pears, and avocados. This will help minimize browning until the juice is totally absorbed, so great for the short term. Pro-Tip: Using Sprite or 7-Up as the acid on fruit like apples or bananas won’t give the tartness that fresh citrus juice imparts.

How to Cut an Avocado

As an avid avocado toast maker, I have become quite adept at cutting an avocado. Here is my method:

  • Using a chef’s knife, insert and slice lengthwise going deep enough to hit the pit.
  • Carefully rotate the avocado until you’ve cut around the whole avocado using the hard pit as a landmark.
  • Twist the two halves apart.
  • Use your knife to carefully whack the pit so the knife blade is wedged into the pit. Twist to remove the pit. PRO-Tip: place a hot pad on your palm to protect your hand from an accidental injury.
  • To cut into cubes, cut a crosshatch pattern into both halves without removing the peel, then scoop out the flesh with a spoon. Cut any longer pieces into cubes.
  • If you’d like to cut your avocado into slices, slice and remove the flesh with a spoon.
  • Alternatively, peel off the avocado peel carefully, then place the avocado on a cutting board, flat side down, and slice. If you want cubes, then continue by cutting the slices into cubes. This is the method I use most frequently.

How to Ripen an Avocado

If you’re like me, there are those times your avocados are not soft enough for guacamole or salads. There are a few ways to speed up the ripening process. Though it will take a day or two, it’s faster than waiting for nature to take its course. 

  • Place your avocado in a brown paper bag with fruit like a banana or an apple. The fruit will give off ethylene gas which helps hasten the ripening. The bag helps keep the gas contained.
  • Alternatively, keep your avocados in a warm spot in your kitchen to encourage ripening.
  • The folks at Real Simple tested ripening avocados in a bag of rice, which worked well. I prefer the brown paper bag for ease of checking on the progress.

More Salads You’ll Love:

This recipe was first shared in August 2013 New photos and text were added in 2019.

Overhead view of Guacamole Salad or Avocado Salad in a white serving bowl

Chunky Guacamole Salad

This Chunky Guacamole Salad has all the ingredients in the classic Mexican avocado dip and makes a terrific summer side dish!

Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings



  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 scallions, sliced
  • 3 ripe Hass avocados, seeded, peeled, and chopped


  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup extra virgin olive oil


  1. Place tomatoes, peppers, black beans, and scallions in a large bowl. Whisk together the lime juice, zest, garlic, sugar, salt, pepper and cayenne. Drizzle in olive oil, whisking constantly.
  2. Pour dressing over vegetables and toss to coat. Add avocados and gently fold them in. Check seasonings and add more salt if needed.
  3. Serve at room temperature.

Nutrition Information:


6 servings

Serving Size:


Amount Per Serving: Calories: 260Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 187mgCarbohydrates: 20gFiber: 9gSugar: 4gProtein: 5g


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46 comments on “Guacamole Salad”

  1. I had guacamole and tacos for dinner tonight (dining out), and I ate avocado sandwich for lunch. A little too much avocado for a day, but I love it. Your guacamole salad looks fantastic. I can have it for night snack! 😉 Delicious!

  2. Sounds like a very healthy salad! I might not even miss the chips:@)

  3. Just mouthwatering…looks delicious!

  4. This looks fantastic Liz but while you’re being good, I might have to pile a bunch of chips over the top 🙂

  5. One of my favorites foods avocado this looks refreshingly delicious!

  6. Now that’s a very clever adaptation Liz, way to go! I love all the ingredients in a guacamole too and this sounds like a perfect way to enjoy the fresh tastes without the calories of the chips.

  7. Yummy in my tummy!

  8. This looks delicious. Guacamole is one of my favorites too!

  9. I love this idea. Some chopped lettuce on the bottom and I think I would use my new hatch chili balsamic in the dressing for some spice! I think we will be having a similar idea for dinner this week now, thanks!

  10. what an excellent way to make a salad. Guacamole all chopped up instead of smashed

  11. I’m with you – put a bowl of guacamole in front of me and it’s hard to resist! I like your addition of black beans.

  12. I love this fresh salad, Liz! I’d just be scooping it up right out of that bowl! Pinned!

  13. We love avocados in our house. I try to keep a few on my windowsill to ripen so I can toss them in salads during the week. These salads with avocado all look so refreshing. I especially like your Guacamole Salad!

  14. I love this salad:) Guacamole is one of my favorites. Thank you for sharing this recipe- I can’t wait to try it:) Have a great weekend.

  15. This is my kind of salad bowl, love those vibrant colors and textures!

  16. Lizzy,
    I love avocados too. Your salad looks delicious – so many colors.

  17. Such a colourful and beautifully flavoured salad 😀
    A bite of summer!

    Choc Chip Uru

  18. Love the combo of avocados, beans and spices, Liz. Your salad is a guilt-free Mexican meal. If only we stay away from the crunchy chips =)

  19. I love avocados and rarely make a salad that doesn’t feature them. Your salad looks very good. We’re heading into Spring and so our salad season is just about to start. Today will be 24C (75F) and we have friends coming over for lunch and it will be warm enough to eat outside. I should have a salad on the menu but no, I’m doing steamed greens instead! xx

  20. Such a great combination salad, I love anything with avocado, I can smell the citrus in this salad,Yum 🙂

  21. YUM! I love avocado anything including just avocado plain! I had to start eating them on a regular basis about a year ago and so I am thrilled to see this new recipe! Thank you!

  22. I like the chunks of avocado!

  23. I think I’ve been using avocado more in my salads than ever before and your guacamole salad is a perfect way to serve avocado for a family meal, I’m laying in a supply of avocados so I don’t run out 😉

  24. I always try and stop myself after a few chips! It’s near impossible! I think I would have trouble stopping with this salad also!

  25. Love avocado and this is a perfect salad for my lunch!

  26. I am right there with you, I have a weakness for advocados. I don’t sweat it too much as it is the good fat! Love how colorful and simple this dish is. Take care, BAM

  27. This looks fabulous! I’m on a carb free kick atm and this looks right up my street!

  28. This is a beautiful and inventive salad. I love it!

  29. Love it! A beautiful and healthy dinner in a bowl!

  30. I love guacamole so this salad is right up my alley! Colorful and delicious. Thanks for sharing Liz!

  31. I have no will power either around guacamole. This is a really great recipe with loads of veggies and protein too….less guilt and max flavors 🙂

  32. When I start eating gauc it is hard to stop. This salad is vibrant and the beans send it over the top!

  33. Looks like an absolutely delicious salad!

  34. I didn’t like avocados until I was an adult… now I love them. I love them so much.. I am having avocado week at my blog this week. LOL! This salad would eaten very quickly in my house. 🙂

  35. I’ll say that my least favorite part of chips and guac is definitely the chips. And, I’ve definitely been known to just eat guac with a spoon. So, obviously, I LOVE this and want a huge bowl of it for lunch today!

  36. Great recipe, Liz! It looks delicious! I haven’t made any in ages and this will be a good recipe to try. Thanks!

  37. What a clever idea for a salad, and I’m happy to hear the tip about keeping avos from turning brown!

  38. I made this for my kids for lunch and they loved it! I served it with chips and they used it as a dip. 

  39. I loved it! Really easy and so delicious!! I can’t wait to make it again!

  40. I love everything fresh like this and it really looks wonderful! perfect for me!

  41. Loving the ripening tips. The salad looks wonderful, punchy colours devine flavours.

  42. How convenient as avocados are on sale at the market. Love a good chunky salsa like this spooned over grilled fish.

  43. Made this for dinner last leftovers! It was fabulous.

  44. Nothing wrong with this salad! And I loved those avocado tips!

  45. This was so delicious with our salmon dinner! Thanks for tips to keep the avocado from browning! 

  46. Liked the idea of this salad. And, your Tips and Information. Your post was loaded with good stuff.

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