Guacamole Salad


Serves 6 as an accompaniment to a main meal


  • 3 large avocados, halved pitted and peeled
  • Juice of 1 lemon
  • 1 large red onion, finely sliced
  • 2 yellow or green peppers, finely sliced
  • 2 large red tomatoes or 6 larger cocktail tomatoes, cut into rounds
  • 2 sticks of celery, finely sliced
  • 3 spring onions, finely chopped


  • 60 ml olive oil
  • 10 ml fresh lemon juice
  • 10 ml white vinegar
  • 5 ml dried chilli flakes or cayenne pepper
  • Dash of Tabasco sauce
  • 5 ml Salt
  • Freshly ground black pepper
  • Pinch of sugar
  • Large handful of coriander


  • Cut the avocado halves into 1cm slices horizontally, pour lemon juice over avo.
  • Carefully remove from the lemon juice and layer half the avocado on a serving platter.
  • Top with slices of onion followed by peppers and tomatoes, sprinkle slices of celery.
  • Repeat the layers retaining some avocado slices and onion rings for garnish.
  • Sprinkle on the spring onions.
  • For the dressing combine the olive oil, lemon juice and vinegar.
  • Add chilli flakes, Tabasco sauce, seasoning and sugar and mix well.
  • Season to taste and then add the coriander and mix.
  • Just before serving, mix dressing well and pour over salad.

Recipe by Hilary Biller, food editor of Sunday Times Travel and Food.

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