Deconstructed Guacamole Salad

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Ripe heirloom tomatoes, red onion, avocado and cilantro tossed in a homemade lime dressing.  This Deconstructed Guacamole Salad needs to make it on your table tonight!


Seriously friends, RUN — don’t walk to your nearest farmers market and grab yourself some heirloom tomatoes and make this salad.  Stat.

Not that this salad wouldn’t be good any other time of the year, but when the tomatoes are homegrown and bursting with flavor, this is a must make.  My youngest son has always planted a garden.  The worst part about growing tomatoes?  He would go out to pick them and half of them would disappear between the garden and the kitchen.  Ha! That kid eat tomatoes like candy!


I guess I shouldn’t complain, huh?  You don’t HAVE to use heirloom tomatoes for this salad, of course.  It’s what I used though, because, well, aside from the flavor, look at the COLORS!  Not only is this salad delicious, it’s gorgeous, too!


I have my dear friend, Candi, from The Devilish Dish, to thank for this awesome recipe.  You see, it’s time once again for our Freaky Friday Blog Hop!  Once a season, we are assigned a blog to cook/bake from and we keep it a secret until the reveal day, which is TODAY!  Having Candi’s page as my assignment was awesome. Candi blogs at The Devilish Dish.

Me and Candi horsing around before a Motley Crue concert.

She and I have been friends LONG before either of us had a food blog.  We met back in 1997. TWENTY years ago.  How crazy is that?  Back then, I was a Creative Memories consultant and she was the wife to her Air Force hubby, and they were stationed here at Offutt Air Force Base.  She came to a class, and we became instant friends.  One thing I can tell you, first hand, about Candi, she is an amazing cook!  So, choosing one of her recipes was not easy.  In fact, I made three.  The first recipe I made were her Slow Cooker Smothered Burritos I shared a couple of weeks ago.  I also made her version of the Ruth’s Cris Salad. (my post for that is coming soon!)


In the end, her Deconstructed Guacamole Salad was the one I chose to share today, because it’s perfect for summertime and all of those YUMMY tomatoes!





Begin by slicing your tomatoes, onion and chopping your cilantro.  You will cube up your avocado into bite sized pieces.


The dressing is simply made with some fresh lime juice, hot sauce, apple cider vinegar and olive oil.  I added a little salt and fresh cracked pepper to mine also.


Place tomatoes ,onions and cilantro in a bowl and toss with the dressing.  Gently fold in avocado chunks.


Serve as a meal on it’s own, or with grilled chicken breasts like we did! M.


Overhead of Deconstructed Guacamole Salad
4.79 from 23 votes
Print Recipe

Deconstructed Guacamole Salad

Ripe heirloom tomatoes, red onion, avocado and cilantro tossed in a homemade lime dressing. This Deconstructed Guacamole Salad needs to make it on your table tonight!
Prep Time10 minutes
Total Time10 minutes
Cuisine: Mexican
Keyword: Deconstructed Guacamole Salad
Servings: 6 -8
Calories: 331kcal
Author: Michaela Kenkel


  • 4 ripe avocados Cut into chunks
  • 1 small red onion thinly sliced
  • 1/3 cup cilantro leaves chopped (I used a little more)
  • 2 cups heirloom tomatoes sliced in half (can sub cherry or grape tomatoes)
  • For the dressing:
  • juice of one large lime
  • 1-2 teaspoons hot sauce
  • 1 teaspoon apple cider vinegar
  • 3 Tablespoons extra virgin olive oil
  • Sea salt and Freshly cracked black pepper


  • Prepare dressing, set aside.
  • Prepare veggies, adding tomatoes, onion and cilantro to a medium sized bowl. Toss veggies.
  • Drizzle dressing over tomatoes. Fold in avocado chunks.
  • Serve immediately.


Recipe from: The Devilish Dish


Serving: 1g | Calories: 331kcal | Carbohydrates: 25g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 14mg | Sodium: 307mg | Fiber: 8g | Sugar: 9g

I’ve got a bunch of strawberries begging to be eaten .. I think next I will make her Orange Julius Dip!


Check out all of the other GREAT Freaky Friday Summer 2017 Edition Recipes:


A Dish of Daily Life – Mexican Black Beans

An Affair from the Heart – Deconstructed Guacamole Salad

A Kitchen Hoor’s Adventures – Homemade Strawberry Frozen Yogurt Popsicles

Aunt Bee’s Recipes – P.F. Chang’s Lettuce Wrap Salad

Belle of the Kitchen – Crock Pot Honey Sriracha Meatballs

Bowl Me Over – Grilled Shrimp Nicoise Salad

The Devilish Dish – Southwestern Coleslaw

The Flavor Blender – Creamy Frozen Margarita Pie Slice with a Pretzel Crust

Full Belly Sisters – Bacon Scallion Deviled Eggs

The Foodie Affair – New Zealand Bacon and Egg Pie

Honey & Birch – Grilled Guacamole

Hostess at Heart – Easy Oven-Baked Chicken Fajitas

Lemoine Family Recipes – Easy Peach Dumplings

Lisa’s Dinnertime Dish – Tortellini Caprese Salad

PicNic – Oreo Scones

PlatterTalk – Black Bean and Roasted Corn Chowder

Seduction in the Kitchen – Peach Sweet Tea

Take Two Tapas – Spicy Margarita Shrimp Skewers

Who Needs a Cape? – No Bake Chocolate Cherry Cheesecake Parfait


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  1. All of the flavors in this salad = mega yum! And I adore heirloom tomatoes, too. This is such a perfect way to use them!

  2. That looks like summer just waiting to happen and I can definitely see serving it on the outdoor patio with something on the grill! i love your addition of a little hot sauce which means John is going to go goo goo for this one!

  3. This was calling my name…. especially since I ad everything fresh from the farmers market yesterday! I cant keep taking a few bites of it, the flavors are so fresh and it was so easy to put together! Good thing, as im thinking I’ll have to make another batch of it for dinner tonight since Im slowly nibbling on ALL of it! !

  4. Make sure you get that hair and bangs up high enough! Maybe get Amazon to deliver a case of hairspray next time! This salad is awesome and I am headed to the store to get more avocados!

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