Guacamole Salad

Guacamole Salad

8 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    50 m
Recipe by  yogurtraisin

“Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!”

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Adjust Servings

Original recipe yields 8 servings



  1. Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

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Reviews (8)

Rate This Recipe


Awesome salad! I only put half the olive oil and just a little extra lime juice, and I added a cup of canned pinto beans...just because I was in the mood. Served with tortilla strips on top for some crunch, and it was perfect. I can't wait to make it for our family on vacation!



As guacamole salads go, this was average, but as salads in general go, it was great. I tweaked it a bit: used half the avocado (I like a salad to have more of a varied texture), fresh garlic, fresh roasted green chiles instead of jalapenos, and just a drizzle of olive oil (the avocados add enough of a creamy texture). I thought it could have used more lime juice for more of a vinegary bite, but my lime was pretty dry. I added hot sauce, and that put it over the edge.



Very good salad. I did not use as many avocados. I chopped up one avocado for the salad and mashed 1/2 of another avocado with the seasoning and used it as a dressing. (I omitted the olive oil.) I will make this again. It was tasty and creamy and very filling.

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Amount Per Serving (8 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 572 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Bison Fajitas with Guacamole Salad


next recipe:

LuvAnn's Guacamole