• Holy Guacamole Salad

    Holy Guacamole Salad | stupideasypaleo.com

    I’ll admit it: I love the Food Network. While I’m more drawn to shows like Chopped! and Iron Chef America, I decided to watch an old episode of Barefoot Contessa yesterday. Normally, Ina’s food isn’t really up my alley but her recipe for Guacamole Salad spoke to me right away. Only bummer…it wasn’t Paleo. A couple of tweaks later, and I had a bowl of amazing flavors and colors sitting in front of me…perfect for a summer cook-out (or just a quiet weeknight at home).

    The creaminess of the avocado, tang from the lime and crunch from the Persian cucumbers are the stars of the show! (Persian cucumbers have thinner skin and hardly any seeds…their crunchiness is the reason I used them. If you can’t find them, regular cucumber–peeled and seeded–would be a good replacement).

    Holy Guacamole Salad
    Prep time: 
    Total time: 
    Serves: 4-5 cups
    For the Salad
    • 1 pint grape tomatoes
    • 3 Persian cucumbers
    • 1 yellow or orange bell pepper
    • ½ red onion
    • 2 large, ripe avocados (I used 3 small)
    • 1 jalapeรฑo pepper (2 if you like spicy)
    • 1 clove garlic
    • 1 handful fresh cilantro
    For the Dressing
    • Zest from 1 lime
    • ⅓ cup fresh lime juice (about 4 limes)
    • ¼ cup olive oil
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    Prepare the veggies and add to a large mixing bowl:
    1. Halve the grape tomatoes.
    2. Chop the cucumbers and bell pepper into medium chunksโ€ฆwe are making salad here, not salsa!
    3. Chop the red onion into small dice (big chunks of onion = not so bueno).
    4. Cut the avocados in half, and remove the pit. Use a spoon to scoop out the entire flesh. Then chop into medium chunks.
    5. Chop the garlic and jalapeรฑo finely. Remove the white inner membrane and seeds to control the spiciness.
    6. Run your knife through the cilantro a few times to cut the leaves down a bit.
    7. Mix all the veggies together and then prepare the dressing.
    8. Zest one lime into the bowl.
    9. In a measuring cup, combine the fresh lime juice, olive oil, salt, black pepper and cayenne pepper. Mix and pour over the veggies. Toss to coat.

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    29 thoughts on “Holy Guacamole Salad

    1. So glad you posted this, I tried to make something like this once and it didn’t work out real good, but this looks great. Thanks so much.

    2. I rarely comment anywhere… but I just found this site, scrolled down to this pic, and audibly went “OOOOOOOOOOOHHHHHHHHHH!!!!!” lol… Just thought I’d share ๐Ÿ™‚

    3. I made this yesterday and served it with pan-seared Chilean sea bass. SO amazing – and made really good leftovers for lunch!

    4. This looks great, I’m planning to make it for a large get-together. Is there another herb that would work well other than cilantro? Thanks!

    5. Can this be made the day before? Does it hold up well if refrigerated overnight? I want to make this as a side dish for red beans and rice (that someone else is making) for a grieving family next week, but I need to drop it off a day early. I don’t want it to be mushy or spoiled.

      1. Hi Holly! That is so thoughtful of you. I would prep the whole salad except the avocado and throw that in the day you’re delivering it. That way it’ll be very fresh. It will be okay for a day in the fridge once they get it.

        1. Thank you for responding so quickly. This looks so yummy, I’m planning to make some this weekend for my family โ€” purely for “taste-testing purposes” of course. ๐Ÿ˜‰
          But, I knew there wouldn’t be any leftovers for a next day meal to see how it held up over night, so I had to ask.

    6. Such a yummy salad!! So much crunch and the avocado helps you cool down from the jalepeno. Nice & light dressing. Easy to make=love it & thank you!!

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