Italian Guacamole Salad Recipe


  • Avocados: 3 ripe avocados, halved, pitted, and diced
  • Tomatoes: 1 cup grape or cherry tomatoes, halved (or 2 medium Roma tomatoes, diced)
  • Red Onion: 1/4 cup finely chopped
  • Fresh Basil: 1/4 cup chopped
  • Garlic: 1-2 cloves, minced
  • Lemon Juice: Juice of 1 lemon (about 2-3 tablespoons)
  • Balsamic Vinegar: 1 tablespoon
  • Extra Virgin Olive Oil: 2 tablespoons
  • Salt: 1/2 teaspoon, or to taste
  • Black Pepper: 1/4 teaspoon, or to taste

Optional Additions:

  • Kalamata Olives: 1/4 cup, pitted and sliced
  • Fresh Mozzarella: 1/2 cup, diced
  • Toasted Pine Nuts: 2 tablespoons


  • Prep the Ingredients: Dice the avocados, halve the tomatoes, chop the red onion, mince the garlic, and chop the basil.
  • Make the Dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, salt, and pepper.
  • Assemble the Salad: In a large bowl, gently combine the diced avocados, tomatoes, red onion, basil, and garlic.
  • Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients.
  • Add Optional Ingredients (if using): Stir in Kalamata olives, fresh mozzarella, and/or toasted pine nuts.
  • Taste and Adjust: Give it a taste. Adjust the salt, pepper, or lemon juice to your preference.
  • Serve: Serve immediately for the freshest flavor, or chill for up to 30 minutes to let the flavors meld. Enjoy with crusty bread, tortilla chips, or as a topping for grilled chicken or fish!


  • Avocado ripeness: Choose avocados that are slightly soft but not mushy.
  • Prevent browning: The lemon juice helps prevent the avocado from browning too quickly.
  • Flavor boost: Let the salad sit for a little while before serving for the flavors to intensify.
  • Make it your own: Experiment with other Italian-inspired ingredients like sun-dried tomatoes, artichoke hearts, or a sprinkle of Parmesan cheese.


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