Low Sodium Guacamole Salad
Discover the vibrant flavors of this Low Sodium Guacamole Salad—a fresh, heart-healthy twist on classic guacamole that's packed with nutrient-dense ingredients and irresistible texture! Featuring creamy avocados, juicy tomatoes, crisp cucumber, sweet corn, and a hint of heat from jalapeño, this recipe delivers bold flavor without the need for added salt. A refreshing burst of lime juice brightens the dish while cilantro and garlic powder provide aromatic depth. Perfectly balanced with a drizzle of olive oil and finished with black pepper, this quick, no-cook salad is ready in just 20 minutes and is a perfect side dish or party appetizer. Pair it with low-sodium tortilla chips or enjoy it as a nutritious standalone dish—it's an ideal choice for anyone seeking a lighter, crowd-pleasing option. Keywords: low sodium, guacamole salad, heart-healthy recipe, avocado salad recipe, no-cook side dish.
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Recipe Information
Ingredients
- 3 large Avocados
- 2 medium Tomatoes
- 0.5 cup Red Onion
- 0.5 cup Cilantro
- 2 tablespoons Lime Juice
- 1 medium Jalapeño
- 0.25 teaspoon Black Pepper
- 1 cup Cherry Tomatoes
- 1 cup Corn
- 1 large Cucumber
- 1 tablespoon Olive Oil
- 0.5 teaspoon Garlic Powder
Instructions
Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
Mash the avocados using a fork or potato masher to your desired consistency - chunky or smooth.
Dice the medium tomatoes and add them to the bowl with the avocado.
Chop the red onion finely until you have half a cup and add it to the bowl.
Chop the cilantro leaves roughly and add half a cup to the avocado mixture.
Juice two tablespoons of fresh lime juice and pour it over the ingredients in the bowl. This will not only add flavor but also help prevent the avocados from browning.
Finely dice the jalapeño, removing seeds for less heat if desired, and add it to the mixture.
Add the quarter teaspoon of black pepper and half a teaspoon of garlic powder to the mixture.
Slice the cherry tomatoes in half and add one cup to the bowl.
Add one cup of cooked or fresh corn kernels to the mix.
Peel, seed, and dice one large cucumber and mix it into the salad for added crunch and refreshment.
Drizzle one tablespoon of olive oil over all the ingredients in the bowl.
Toss all the ingredients gently to combine, ensuring the avocado and lime juice coat everything evenly.
Taste the salad and adjust lime juice and black pepper as necessary.
Serve immediately or chilled. This salad is perfect as it is or can be served with low-sodium tortilla chips.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 36.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 5893 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
