Deconstructed Guacamole Salad



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This deconstructed guacamole salad features 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.

Deconstructed guacamole salad with a fork.

That’s where this guacamole salad comes in.

It’s like deconstructed guacamole. 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.

Ingredients measured out to make Deconstructed Guacamole Salad: cilantro lime dressing, spring mic, cherry tomatoes, feta, avocado and red onion.

Ingredients Needed

  • spring mix – the base of this salad. I like using spring mix but feel free to use your favorite type of green for this recipe. Romaine lettuce, spinach, kale or any type of lettuce would all work well in this salad!
  • avocados – look for avocados that give slightly when you press on the flesh. If they’re too firm that means they aren’t ripe yet!
  • red onion – adds a little zest, crunch and a ton of flavor to the salad. If raw red onion feels too pungent you can soak the onion slices in a bowl of ice-cold water for 10-15 minutes before using. After soaking, just drain and use! This will mellow out the flavor a bit.
  • cherry tomatoes – halved for a burst of juicy sweetness with every bite. Substitute roma or grape tomatoes or your favorite variety of tomatoes.
  • feta cheese – not traditionally in guacamole, but I love topping this salad with feta cheese. It has some tang and saltiness which pairs nicely with the rest of the ingredients.
  • cilantro lime dressing – two key ingredients of guacamole are cilantro and lime so I figured why not make a cilantro lime dressing! It’s made by whisking together olive oil, lime juice, fresh garlic, maple syrup, cilantro, coriander, salt and black pepper.
Side by side photos of cilantro lime dressing ingredients in a jar, and then being shaken up to mix.

Don’t Skip the Cilantro Lime Dressing

I must say… the cilantro 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.

Deconstructed guacamole salad served with chips.

What to Serve With Guacamole Salad

This salad is great as a light lunch or side dish with a Mexican-themed meal. It can also work as a healthy meal-sized salad when paired with a protein like grilled chicken, shrimp, tofu or tempeh. Here are some ideas on what to serve this salad with:

Close up photo of deconstructed guacamole salad.

How to Store Leftover Guacamole Salad

This deconstructed guacamole salad is best served fresh, but if you have leftovers it should last 2-3 days in the refrigerator. Just a note, that the avocado will start to turn brown as it sits.

Store the salad in an airtight container in the fridge. Keep cilantro lime dressing in a separate container or jar. Assemble and dress the salad when ready to serve.

Three bowls of deconstructed guacamole salad.

More Healthy Salads to Try

More Mexican Favorites

Be sure to check out all of the salad recipes as well as the full collection of Mexican recipes on EBF!

5 from 7 votes

Deconstructed Guacamole Salad

This guacamole salad is like deconstructed guacamole with avocado, tomatoes and a cilantro lime dressing. Serve as a healthy side or top with grilled protein for a meal-sized salad.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4


  • 8 cups spring mix
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup red onion, chopped
  • 2 Tablespoons crumbled feta cheese

Cilantro Lime Dressing

  • 4 Tablespoons extra virgin olive oil
  • juice of 2 limes
  • 2 Tablespoons fresh cilantro, chopped
  • 2 teaspoons garlic, minced
  • 1 teaspoon maple syrup
  • ½-1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon coriander


  • Place all the ingredients for the dressing into a small jar, starting with ½ teaspoon of sea salt. Shake or whisk until everything is combined. Taste and add more salt if needed.
    Combined cilantro lime dressing in a mason jar for deconstructed guacamole salad.
  • Divide ingredients for the salad evenly on to four plates, pour dressing over salad, toss and enjoy.


Serving: 1/4 salad | Calories: 230kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 652mg | Potassium: 300mg | Fiber: 4g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Mexican
Keyword: guacamole salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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.

  2. A perfect salad!
    You could always crumble one or two chips on the top as the “crouton,” just to give it a bit of crunch and saltiness…but then you would have to refrain from reaching more out of the bag 😉

  3. 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!

  4. 5 stars
    I learn so much from you as well! Thank you so much for sharing your helpful information.

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

    1. Good catch. The cilantro is in the salad, not the dressing. Just updated the title. 🙂

  6. 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?

  7. 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!

    1. Yes! That was a typo. It’s 4 servings. Thanks for catching that. I hope you enjoyed it. 🙂

  8. How is it only 216 calories if there are two avocados? Is the serving size for half?

  9. 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.

  10. 5 stars
    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!).

  11. I really admire your excellent way of writing. I hope you’ll continue sharing highly quality content in the future

  12. 5 stars
    This will be on repeat for us this summer! So much great flavor and it was a huge hit for my guacamole-loving kiddos ages 2, 4, and 7. They didn’t even notice the chips were missing.

    1. Woo! That makes me so happy to hear, Alyssa! Thanks for coming back to leave a review. I really appreciate it!

  13. 5 stars
    Eating it right this moment! So good! I cit the recipe in half so I could save the ingredients for the next couple days to make fresh again. Thanks girl! I will be trying your other recipes too!

    1. Woo! That makes me so happy to hear, Vittoria! Thanks for the review. I really appreciate it!

  14. 5 stars
    LOVED IT! Served as a side for a taco noodle bake I made. Paired well & was something different than a lettuce side salad. I added a tiny amount of onion and garlic powder to the dressing (it’s what I do with guac) and salt/peppered the veggies before adding the dressing. My family enjoyed!

    We are 2 adults and 2 small children; plenty leftover. Whirled it in the food processor and sealed it up well. Will eat it as guac/chips tomorrow with leftovers. Next time I will probably go with half now/half the ingredients for later.

    WIN-WIN recipe!!!!

    1. Yay! I’m so glad this recipe was a hit, Melody. I love the idea of using the leftovers for guacamole, thanks for sharing!