Deconstructed Guacamole Salad

Super chunky deconstructed guacamole salad with avocado, tomatoes and a lime dressing. Serve as a healthy side or top with grilled protein for a meal-sized salad. 

Let me start by saying that I love love love guacamole. The one thing I don’t love is eating a bazillion chips. Okay, I do actually enjoy eating a bazillion chips, but usually I feel blah if I eat too many. And let’s be honest, it’s insanely difficult to stop eating chips once you start.

Have you ever been to a Mexican restaurant and eaten so many chips with salsa that you’re not even hungry when you’re meal comes out? If so, you get it! Chips are addictive.

That’s where this deconstructed guacamole salad comes in. There are no chips needed so you can feel good about eating it any time you please and don’t have to worry about getting caught in a can’t stop, won’t stop moment with those tortilla chips.

Serving bowl and spoon with deconstructed guacamole salad with chunks of avocado, tomato, onion and topped with cilantro, garlic and lime.

Of course, this deconstructed guacamole has similar ingredients to traditional guac, but we’re keeping everything in chunks instead of mashing it all together so it’s easier to eat with a fork and feels more like a traditional salad than a dip.

Hand pouring a lime and garlic dressing over a bowl of chopped avocado, onion, tomato and cilantro.

I must say… the lime dressing totally makes this salad! It adds the citrus, salty component that all good guacamole has and makes the salad insanely delicious. I could literally eat it every day. If only I had an endless supply of avocados.

Wood cutting board with halves of avocado and sprigs of cilantro.

Of course, this salad is no sub for regular guac and chips, but it’s great as a healthy appetizer or side dish with a Mexican-themed meal.  It can also work as a healthy lunch/dinner entrée when paired with a protein like grilled chicken, shrimp, tofu or tempeh. I bet it would be delicious served with these sheet pan shrimp fajitas.

Serving bowl and spoon with deconstructed guacamole salad with chunks of avocado, tomato, onion and topped with cilantro, garlic and lime.

If you try this deconstructed guacamole salad, please be sure to leave a comment and star rating below. Your feedback is so helpful for the EBF team and other EBF readers. 

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Deconstructed Guacamole Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x

Description

Super chunky deconstructed guacamole salad with avocado, tomatoes and a lime dressing. Serve as a healthy side or top with grilled protein for a meal-sized salad. 


Scale

Ingredients

  • 2 avocados, chopped
  • ¼ cup chopped cilantro
  • ¼ cup sliced red onion
  • 4 roma tomatoes, chopped

Lime Dressing

  • 2 Tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt

Instructions

  1. Place all ingredients for the dressing in a small jar. Shake or stir until everything is combined. Taste and add more salt if needed.
  2. Add ingredients for the salad into a bowl, top with dressing, toss salad and enjoy.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 salad
  • Calories: 216
  • Sugar: 5g
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 7g
  • Protein: 3g

Keywords: guacamole salad

Looking for a more traditional guacamole? Try my healthy guacamole with frozen peas.

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    24 comments
  1. Delicious, delightful. Fresh!
    It’s great for a warm summer night meal.
    The best part is the lime dressing. It just perks everything up.
    Our family has made it 3x in a row. None left over every time. Served as a side dish/salad with grilled marinated chicken and grilled marinated flank steak with chimichurri sauce.
    Try it. Your guests will ask for the recipe (ours did!).

  2. An avocado is not just an avocado. There are the 2/$1 size and there is the $2 size. It would be helpful to state a size. I’m all for avocado so a couple of large ones work fine for me but make a considerable difference in calories.

  3. Making this tonight! The yield says 42 but I assume this means 4 servings…. I could actually eat two whole avocados in one day, but I know I shouldn’t!

  4. This looks amazing! What a great idea, I’ll definitely be making this with some grilled chicken soon. Do you add additional cilantro in the dressing?

  5. This sounds really good! Just wondering why the Cilantro Lime dressing doesn’t have cilantro? 😉

  6. I think you may have stumbled upon the most uniformly colored, perfect avocados ever, Brittany! I feel like all the avocados I’ve gotten in the past year are no better than decent — weird little brown veins in them or kinda water-logged or just not CREAMY, you know? Lemme tell you, if I get a pretty gem like this guy, he’ll definitely be showcased in this salad. So pretty!

  7. Looks like this turned out really well! I’ve been enjoying guac toast since your recommendation and will give this a shot next. The dressing seems fantastic and a perfect fit.

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