Guacamole Salad

Photo by Peter Frank Edwards

For years I’ve been eating guacamole with chips or warm tortillas and thinking to myself, Wouldn’t this be better as a salad? I love the rich, creamy texture of a smashed avocado, but sometimes I want something with crunch and body to make things more interesting. You know, a guacamole salad. This recipe works with a wide variety of “cosas”—crunchy vegetables, stone fruits, tomatillos, and grapes would all work well. Get a little wild with it and see what shakes out. (My favorite combo: jicama and peach.) If you wanted to be really hip, you could put this on top of thick slices of toast instead of serving tortilla chips. But I’m not that hip.

4–6 servings


    • 4 ripe Hass avocados
    • 1/2 small red onion, finely diced
    • 1 small serrano chile, finely diced
    • 1/4 cup chopped cilantro
    • 1 lime, halved
    • Kosher salt
    • 1 cup or more “cosas” cut into 1/4-inch dice, such as husked and rinsed tomatillos, apples, peeled jicama, peaches, European cucumber, halved grapes, and/or halved cherry tomatoes
    • 2 tablespoons crumbled queso fresco
    • Tortilla chips


    1. Cut 2 of the avocados in half, remove the pits, and scoop the flesh into a bowl. Add half of the diced red onion, serrano, and cilantro and mash with the back of a fork until smooth. Season with half the lime and salt. Spread the mashed avocado over the bottom of a serving bowl.
    2. Halve, pit, and peel the remaining 2 avocados and cut the flesh into 1/4-inch dice. Sprinkle over the mashed avocado, along with whatever “cosas” you’re using. Sprinkle the remaining red onion, serrano, and chopped cilantro on top and season with more lime and salt. Garnish with the queso fresco and serve with tortilla chips.

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