Fresh & Easy Avocado Guacamole Salad
How to Make a Delicious Avocado Guacamole Salad
Move over, guacamole dip! This recipe transforms the beloved avocado spread into a vibrant, standalone salad. By dicing ripe avocados instead of mashing them, you get to enjoy their creamy texture and fresh flavor in a whole new way. The bright zest of lemon juice and a touch of honey create a wonderfully refreshing dressing that complements the richness of the avocado. It’s a no-cook dish, perfect for those hot summer days when you want something delicious without turning on the stove. Feel free to add your favorite colorful veggies like bell peppers, cucumbers, or crisp lettuce for extra crunch and nutrients. This salad is a light yet satisfying way to start your weekend morning, packed with wholesome goodness. Get ready for a burst of flavor that will have you and your dining companion exclaiming with delight!
Salad Ingredients- 1 ripe avocado
- 8 cherry tomatoes
- 1 soft-boiled egg (optional)
- 1/5 small onion
- 3 fresh basil leaves
Guacamole Dressing Ingredients- 1.5 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
- 1.5 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Gently pluck the fresh basil leaves. If fresh basil isn’t available, a small amount of dried basil can be used as a substitute.
Step 2
Wash the cherry tomatoes and basil leaves by soaking them in water with 1/2 Tbsp of vinegar for about 5 minutes. Afterward, rinse them under running water and ensure they are thoroughly dried. This step helps remove any dirt or residual pesticides.
Step 3
Once dried, trim the stems from the cherry tomatoes and cut them into quarters. This makes them bite-sized and easier to incorporate into the salad.
Step 4
Finely chop the fresh basil leaves. The aromatic fragrance of basil will beautifully enhance the overall flavor profile of the salad.
Step 5
Carefully cut the ripe avocado in half lengthwise, avoiding the seed. Make sure to slice around the large pit in the center.
Step 6
To remove the avocado pit, gently tap the flat side of your knife into it and twist. This technique should release the pit easily. Always be cautious when using a knife.
Step 7
Using a spoon, carefully scoop out the avocado flesh from the skin, sliding the spoon between the peel and the flesh. You can even use the avocado skin as a serving bowl for a rustic presentation.
Step 8
Dice the avocado flesh into approximately 1.5-2 cm cubes. Avoid making them too small, as this can cause them to mash. Keeping them slightly larger will preserve a pleasant texture.
Step 9
A soft-boiled egg is included here, using one from the refrigerator. If you don’t have a soft-boiled egg, feel free to omit it or use a hard-boiled egg instead. It adds a lovely creaminess to the salad.
Step 10
In a small bowl, whisk together the fresh lemon juice, honey, salt, and a pinch of pepper to create the guacamole dressing. Adjust the amount of salt according to your preference. Stir until well combined.
Step 11
In a larger mixing bowl, combine the diced avocado, quartered cherry tomatoes, finely chopped onion, and chopped basil.
Step 12
Pour the prepared guacamole dressing over the ingredients in the bowl. Using two spoons, gently toss everything together to coat. Be careful not to overmix or mash the avocado, aiming to keep the diced pieces intact.
Step 13
Finally, place the soft-boiled egg on top and give the salad one or two more gentle folds. Avoid vigorous mixing, especially with the egg. Garnish with a few extra fresh basil leaves for a beautiful finish.
