Guacamole Salad

This chunky guacamole crosses over into salad territory: mashed avocados with garlic, lemon juice, chopped tomato, and canned green chilies, spooned onto lettuce leaves and served with tortilla chips on the side.

Mashing the avocado with garlic and lemon juice first creates the base, then folding in the tomato and chili keeps everything intentionally chunky. This isn’t a smooth dip. You want visible pieces of tomato and avocado in every bite.

The lemon juice (or lime) does more than add flavor. The acid slows the browning that happens when avocado flesh hits the air. If you’re making this ahead, leave the pit sitting in the mixture until serving time. It’s an old trick that actually works.

Kitchen Tips

• Use ripe avocados that give slightly when pressed. Firm avocados won’t mash properly and taste grassy.
• Adjust the green chili to your heat tolerance. Start with half the can and taste before adding the rest.
• Swap the chopped tomato and green chili for prepared salsa if you want to save a step.
• Serve immediately for the best color and texture. Guacamole doesn’t improve with sitting.

Variations

• Add diced red onion and a handful of fresh cilantro for a more traditional guacamole profile.
• Use lime juice instead of lemon for a sharper, more authentic Mexican flavor.
• Stir in a diced jalapeno for fresh, bright heat instead of canned green chili.