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    Home » Recipes » Vegan Salad Recipes

    California Guacamole Salad

    By: Amy Katz · Published: Jun 28, 2018 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowls of salad topped with guacamole and crushed tortilla chips

    Do you love chips and guacamole? This substantial California Guacamole Salad loaded with black beans, tomatoes, and crushed tortilla chips is the perfect way to make it a meal. You can even pack it in mason jars to take on the go.

    Overhead of bowl of Guacamole Salad

    We often think of salad recipes as starters or side dishes. But when you don't feel like cooking or want a cold meal, nothing beats this Guacamole Salad filled with your favorite ingredients.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Mason jar meal prep option
    • Serving suggestions
    • Storing
    • FAQ
    • More meal-sized salads
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's customizable and only takes 15 minutes to make.
    • It makes 2 big satisfying servings, like what you would get in a restaurant.
    • It's an easy no-cook complete lunch or dinner.

    Ingredients

    • Lettuce: I start with mixed salad greens I buy at the market. Of course you can use any type of lettuce you want, but sometimes I like the convenience and variety of the ready-to-go packages.
    • Salad toppings: I like to add cherry tomatoes, black beans, corn, green onions, and black olives. But you can use whatever ingredients are your favorites. Some other possibilities are radishes, red onion, and kidney beans.
    • Guacamole ingredients: I make the guacamole with avocados, lime juice, jalapeno, fresh garlic, and salt. But feel free to add tomatoes, onions, and cilantro, if you like. Or take a short cut and simply use avocados, lime juice, garlic salt, and a dash of hot sauce.
    • Tortilla chips: I love adding some crushed corn tortilla chips to my salad for extra crunch.
    • Fresh cilantro: I really enjoy adding cilantro to Mexican-inspired dishes, but this is strictly optional. If you don't care for the herb, leave it off.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Large bowl of salad ingredients next to salad serving spoons and small bowl of guacamole
    1. In a large bowl, toss the salad greens with the olive oil and lime juice. Add the black beans, corn, tomatoes, onions, and olives. Toss again and set aside.
    2. In a medium bowl, combine the guacamole ingredients. Lightly mash everything together with a fork. Taste to adjust for salt.
    3. Divide the salad among two bowls or plates. Add half the guacamole to the top of each salad. Top with the crushed tortilla chips and cilantro, if using. Serve immediately.

    Mason jar meal prep option

    Add half the olive oil and lime juice to the bottom of 2 mason jars. Then add the rest of the salad ingredients in the following order (half in each jar):

    1. black beans
    2. corn
    3. olives
    4. green onions
    5. tomatoes
    6. salad greens
    7. cilantro

    Place the top on each jar.

    Prepare the guacamole and divide it between two small containers with lid. Pat down the guacamole with a spoon to remove any air bubbles. Drizzle about ½ an inch of lukewarm water on top of the guacamole. Put the lid on and refrigerate for up to 3 days.

    When ready to eat, pour off the water from the top of the guacamole. Stir well and enjoy on top of the salad along with some crushed tortilla chips.

    Serving suggestions

    Bowl of salad topped with a big scoop of guacamole and crushed tortilla chips

    This recipe makes two large meal-size salads. I'm talking really BIG salads, like the ones you get in restaurants and may not be able to finish eating all at once.

    But if you want to serve your guacamole salad as an appetizer, you can easily make four or more servings from this recipe. They would go great with other Mexican-inspired recipes such as the following:

    • Easy Sheet Pan Vegan Fajitas
    • Soyrizo Potato Tacos (Vegan)
    • Cheesy Taco Pasta (Vegan)
    • Vegan Taco Soup with Jackfruit

    Storing

    It's best to enjoy this guacamole salad right away instead of making it in advance. However, you can prep the ingredients ahead of time and store them in the refrigerator in separate containers until you're ready to eat.

    FAQ

    How do you choose a ripe avocado?

    There's nothing more disappointing than slicing into an avocado and finding a mushy brown mess on the inside. While I can't guarantee this method will work 100% of the time, I've found that it's best to choose avocados that have a little piece of the stem still attached. If the stem is missing, don't buy it.

    If you can't easily pull out the little stem, the avocado isn't ripe yet. I prefer to purchase avocados in this unripe state and let them ripen on my counter for a day or two.

    If the stem comes out with no resistance, check the color of the small circle under the stem:

    Brown: the avocado is mostly likely overripe.
    Light yellow: it's not quite ripe yet.
    Bright green: your avocado is ripe and ready to go.

    How do you prevent guacamole from turning brown?

    I love using this easy method for storing guacamole so it stays green. Follow these simple steps:

    1. In a bowl with a tight-fitting lid, pat down the guacamole with a spoon to remove any air bubbles.
    2. Drizzle about ½ an inch of lukewarm water on top of the guacamole.
    3. Put the lid on and refrigerate for up to 3 days.
    4. When ready to eat, pour off the water from the top of the guacamole.
    5. Stir well and enjoy.

    Is guacamole just smashed avocado?

    Generally guacamole is made with smashed avocado along with lime juice, salt, and other ingredients such as onion, garlic, chili pepper, cumin, cilantro, and/or tomatoes. There are countless ways to make it. For a short-cut recipe, simply season the smashed avocado with lime juice, garlic salt, and a dash of hot sauce.

    More meal-sized salads

    Looking for more substantial salads you can enjoy for lunch or dinner? Try some of these vegan favorites:

    • Mediterranean Vegan Orzo Salad
    • Chickpea Spinach Salad (15 Minute Recipe)
    • Vegan Mediterranean Spinach Orzo Salad

    And be sure to check out my best-selling Vegan Mix & Match Salads eBook Cookbook for even more ideas and recipes.

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of salad topped with guacamole and crushed tortilla chips

    California Guacamole Salad

    Do you love chips and guacamole? This substantial California Guacamole Salad loaded with black beans, tomatoes, and crushed tortilla chips is the perfect way to make it a meal.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad
    Cuisine: American, Mexican
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 733kcal
    Author: Amy Katz

    Ingredients

    For the salad:

    • 4 cups mixed salad greens
    • 1 teaspoon olive oil
    • 1 teaspoon lime juice
    • 1 can black beans, (15 ounces) rinsed and drained
    • 1 cup corn, (defrosted if frozen)
    • 1 cup cherry or grape tomatoes, quartered
    • 2 green onions, sliced
    • ¼ cup black olives, sliced
    • 1 ounce tortilla chips, (about 13 chips) crushed
    • cilantro, roughly chopped (optional)

    For the guacamole:

    • 2 avocados
    • 1 teaspoon lime juice
    • 1 teaspoon jalapeno, minced (optional)
    • 1 small clove garlic, minced (optional)
    • salt, to taste
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • In a large bowl, toss the salad greens with the olive oil and lime juice. Add the black beans, corn, tomatoes, onions, and olives. Toss again and set aside.
    • In a medium bowl, combine the guacamole ingredients. Lightly mash everything together with a fork. Taste to adjust for salt.
    • Divide the salad among two bowls or plates. Add half the guacamole to the top of each salad. Top with the crushed tortilla chips and cilantro, if using. Serve immediately. 

    Notes

    This recipe makes two large meal-size salads or four (or more) side salads.
    It's best to enjoy this salad right away instead of making it in advance. However, you can prep the ingredients ahead of time and store them in the refrigerator in separate containers until you're ready to eat.
    Mason jar meal prep instructions:
    Add half the olive oil and lime juice to the bottom of 2 mason jars. Then add the rest of the salad ingredients in the following order (half in each jar):
    1. black beans
    2. corn
    3. olives
    4. green onions
    5. tomatoes
    6. salad greens
    7. cilantro
    Place the top on each jar.
    Prepare the guacamole and divide it between two small containers with lid. Pat down the guacamole with a spoon to remove any air bubbles. Drizzle about ½ an inch of lukewarm water on top of the guacamole. Put the lid on and refrigerate for up to 3 days.
    When ready to eat, pour off the water from the top of the guacamole. Stir well and enjoy on top of the salad along with some crushed tortilla chips.
    For more meal-sized salad recipes, check out my best-selling Vegan Mix & Match Salads eBook Cookbook.
     
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    Nutrition

    Calories: 733kcal | Carbohydrates: 85g | Protein: 22g | Fat: 39g | Saturated Fat: 5g | Sodium: 1184mg | Potassium: 2160mg | Fiber: 32g | Sugar: 7g | Vitamin A: 1980IU | Vitamin C: 72.4mg | Calcium: 159mg | Iron: 7mg

    Nutritional information is an estimation only.

    More Vegan Salad Recipes

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Heather Taylor

      February 07, 2022 at 10:05 am

      We absolutely love this salad! It is so easy to prepare and has simple ingredients but comes together so deliciousl;y. I have made this for friends and they allcannot believe how good it tastes. I also use the airfryer eggplant recipe and add that to the salad. Delicimo!

      Reply
      • Amy Katz

        February 07, 2022 at 10:26 am

        I'm so happy you are enjoying it, Heather! Great idea to add eggplant.

        Reply
    2. Cheryl

      July 16, 2021 at 4:31 pm

      5 stars
      Made this twice in one week. Too hot to cook. Left out olives and tomatoes (I don't like them) But it was delicious. Hubby and son enjoyed it too

      Reply
      • Amy Katz

        July 17, 2021 at 9:04 am

        I'm so glad everyone enjoyed it, Cheryl!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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