California Guacamole Salad Recipe

A Salad That Feels Like Sunshine

I first had a salad like this at my granddaughter’s picnic. It was so fresh and happy. I knew I had to make my own version.

This salad is a big, crunchy mix of good things. Every bite is a little adventure. Doesn’t that sound fun to eat?

Let’s Make the Crunchy Base

Get your biggest bowl. Put in the lettuces, tomatoes, and corn. Add the black beans and that lovely diced avocado.

Now for the best part. Crush those tortilla chips with your hands. I still laugh at how loud it is. Toss it all with a little salt and pepper.

The Magical Creamy Dressing

This is not like other dressings. You mash an avocado first to make it creamy. Then you stir in all the zesty flavors.

You add lime juice, a tiny bit of honey, and some spices. Doesn’t that smell amazing? This matters because a good dressing makes the whole salad sing.

A Little Story About Avocados

My neighbor grows avocados. One day, he gave me a whole bag. I had to get creative, and this dressing was born!

Fun fact: Avocados are actually berries. Isn’t that a funny thing to think about? This matters because cooking is all about using what you have with joy.

Putting Your Salad Together

Divide the crunchy base onto four plates. Then, spoon that creamy dressing right over the top. Be generous!

Finish it with the cheeses and pretty radish slices. It looks so fancy, but it was so easy. What’s your favorite part of assembling a meal?

Your Turn in the Kitchen

This salad is perfect for a warm day. It feels light but keeps you full. I love how all the textures play together.

Would you add anything different, like a different cheese or herb? Tell me if you make it. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Butter lettuce, chopped	2 cups
Spring lettuce mix	2 cups
Grape tomatoes	10-12	sliced in half
Tortilla chips	3-4 cups	crushed
Corn kernels	1/4 cup
Canned black beans	1/4 cup	rinsed and drained
Avocado	1 medium	diced, for salad
Salt	1/2 teaspoon	for salad
Pepper	1/4 teaspoon	for salad
Avocado	1 medium	diced, for topping
Roma tomato	1	diced
Jalapeno peppers	2 small	finely diced
Garlic, minced	2 tablespoons
Green onion	1	finely diced
Shallot	1 small	sliced
Cilantro, finely diced	1/2 cup
Extra virgin olive oil	1/2 cup
Fresh lime juice	1/3 cup
Honey	1 tablespoon
Red wine vinegar	1/2 teaspoon
Kosher salt	1 1/2 teaspoons
Ginger	1/2 teaspoon
Ground cumin	1/2 teaspoon
Black pepper	1/4 teaspoon
Parmesan cheese	1/2 cup	grated
Feta cheese	2 tablespoons	crumbled
Radishes	8	thinly sliced

My California Guacamole Salad

I love a recipe that feels like a sunny afternoon. This salad is just that. It’s fresh, crunchy, and full of happy colors. My granddaughter calls it “salad that tastes like a party.” I think she’s right.

Let’s start with the base. You want everything crisp and cool. This part is easy and fun to put together. Just remember to be gentle when you toss it.

Step 1: Grab your biggest bowl. Put in the chopped lettuces, halved tomatoes, and crushed tortilla chips. Add the corn, black beans, and diced avocado. A little salt and pepper makes it all sing. Toss it gently with your hands. I still laugh at the sound of the chips crunching.

Step 2: Now for the creamy dressing. In a smaller bowl, mash one avocado with a fork. Don’t worry about making it perfect. Lumpy is just fine. Mix in the tomato, jalapeno, garlic, green onion, and cilantro. Doesn’t that smell amazing already?

Step 3: Pour in the olive oil, lime juice, honey, and vinegar. Then add all those lovely spices. Stir it all until it looks creamy and dreamy. (My hard-learned tip: taste your jalapeno first! Some are mild, some are very fiery.)

Step 4: Time to put it all together. Divide the salad base onto four plates. Spoon that gorgeous green dressing right over the top. Be generous! This is the best part.

Step 5: Finally, sprinkle on the parmesan, feta, and those pretty pink radishes. Serve it right away so the chips stay crunchy. What’s your favorite crunchy salad topping? Share below!

Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch, Salad

Three Fun Twists to Try

Recipes are like good stories. You can tell them a little differently each time. I love playing with this one. Here are a few ideas to make it your own.

The Beach Day Twist: Add a handful of tiny shrimp or chopped grilled chicken. It makes the salad a full meal.

The Picnic Twist: Swap the radishes for sweet, juicy watermelon cubes. It sounds funny, but it’s so refreshing.

The Fiesta Twist: Add a big spoonful of your favorite salsa right into the dressing. It gives it an extra zing!

Which one would you try first? Comment below!

Serving It Up Right

This salad is wonderful all on its own. But sometimes, it’s nice to have a little friend on the plate. I like to serve it with warm quesadillas. They are perfect for scooping up any extra dressing.

For a drink, a cold glass of limeade is just perfect. It matches the salad’s zesty flavor. If you’re having a grown-up dinner, a light Mexican beer is a nice pairing. It washes everything down so well.

Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad is best enjoyed right away. The lettuce can get soggy if it sits.

Store any extra dressing in a jar in the fridge. It will stay good for two days. I learned this after my first big batch turned brown.

Batch cooking saves so much time on busy days. You can rinse the beans and chop veggies ahead. This makes putting dinner together a breeze.

Having parts of a meal ready is a lifesaver. It means a healthy dinner is always close by. This matters for keeping your family fed well.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your avocado not ripe? Put it in a paper bag with a banana. It will be ready in a day or two.

I remember when my dressing was too sour. A tiny bit more honey fixed it right up. This balance matters for a delicious taste.

Are the tortilla chips getting soft? Just add them right before you serve. This keeps that wonderful crunch we all love.

Fixing small problems makes you a more confident cook. You learn that mistakes are easy to correct. This matters for enjoying your time in the kitchen.

Which of these problems have you run into before?

Your Quick Guacamole Salad Questions

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your tortilla chip bag to be sure.

Q: Can I make it ahead? A: Prep the parts separately. Combine everything just before you eat.

Q: What if I don’t like jalapenos? A: You can leave them out completely. The salad will still be very tasty.

Q: Can I double the recipe? A: Of course! It is perfect for feeding a bigger crowd.

Q: Is the feta cheese needed? A: No, it is optional. But it adds a nice salty bite.

Fun fact: Avocados are actually berries!

Which tip will you try first?

Thanks for Cooking With Me Today

I hope you love this fresh California salad. It always reminds me of sunny days.

I would love to see your beautiful creations. Your kitchen stories make my day so much brighter.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.