Essentially a deconstructed guacamole, this salad takes the key elements of the classic Mexican dip and puts them front and centre. Grilling the avocados provides a smoky note but it is essential you use firm and ripe avocados that won’t leave you with a mushy hot mess. The dressing is smooth, creamy and vibrantly green, perfect for those days when only virtuous will do!
Serves 4 
15 mins Rate this recipe
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For the salad:
2½ large firm and ripe avocados
3 baby gem lettuce, leaves broken off
200g cherry tomatoes, halved
A good handful of coriander leaves
1 red onion, finely sliced
Sea salt and ground black pepper
Rapeseed oil, for brushing
For the dressing:
½ ripe avocado
A small handful of fresh chives
2 tbsp white wine vinegar
2-3 tbsp extra virgin olive oil
1 garlic clove
Juice of ½ lime
1 tsp hot sauce
For the salad:
2½ large firm and ripe avocados
3 baby gem lettuce, leaves broken off
200g cherry tomatoes, halved
A good handful of coriander leaves
1 red onion, finely sliced
Sea salt and ground black pepper
Rapeseed oil, for brushing
For the dressing:
½ ripe avocado
A small handful of fresh chives
2 tbsp white wine vinegar
2-3 tbsp extra virgin olive oil
1 garlic clove
Juice of ½ lime
1 tsp hot sauce
Food processor
Griddle pan
