Get ready to dazzle your guests with a salad that’s as beautiful as it is delicious! This Five-Layer Avocado Salad is a true showstopper, perfect for serving family-style at your next Mexican-inspired feast or as the vibrant centerpiece of a light lunch. Each layer offers a delightful contrast in texture and flavor—from the soft, creamy avocado and sweet tomatoes to the crisp, refreshing jícama and zesty red onion. It’s all brought together with a tangy, spicy lime dressing that you’ll want to drizzle on everything. This isn’t just a salad; it’s a celebration on a platter!
Ingredients
• For the Creamy Lime Dressing
• 1/4 cup / 60g mayonnaise
• 1/4 cup / 60g sour cream
• 2 tablespoons / 30ml olive oil
• 3 limes, 2 for juice and 1 for wedges
• 1 or 2 fresh serrano chiles, minced
• Salt and freshly ground black pepper to taste
• For the Salad Layers
• 2 large ripe tomatoes, cored and cut into thick slices
• 1/4 pound / 115g jícama, peeled and grated
• 3 small oranges, peeled and thinly sliced
• 1 small red onion, halved and sliced paper-thin
• 2 medium avocados, pitted, peeled, and sliced
• 1/2 cup / 15g chopped fresh cilantro for garnish
Instructions
1. First, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, and olive oil until smooth. Squeeze in the juice of two limes, add the minced serrano chiles, and sprinkle generously with salt and pepper. Whisk again and set aside.
2. Assemble the salad on a large, deep platter. Start by arranging the tomato slices in a single layer. Evenly spread the grated jícama over the tomatoes. Follow with a layer of orange slices, then the paper-thin red onion. Gently arrange the avocado slices on top as the final layer.
3. Just before serving, drizzle the salad with about 1/4 cup of the prepared dressing. Garnish with fresh cilantro and the remaining lime cut into wedges. Serve immediately, passing the remaining dressing at the table.
Nutritional Information
• Estimated values per serving, based on 6 servings.
• Calories: 285 kcal
• Protein: 4g
• Fat: 25g
• Carbohydrates: 15g
• Fiber: 7g
Pro Tips
• For a more authentic flavor, substitute an equal amount of Mexican crema for the mayonnaise and sour cream in the dressing.
• To keep the avocado slices bright green, gently toss them with a little lime juice before adding them to the salad.
• For perfectly thin onion slices with less bite, use a mandoline slicer and soak the slices in ice water for 10 minutes before draining and using.
• Easily turn this into a six-layer salad by adding 1 cubed mango or 1/2 cup of crumbled queso fresco between the onion and avocado layers.
FAQ
Q: Can I make this layered avocado salad vegan
A: Absolutely! To make this a vegan layered avocado salad, simply substitute the mayonnaise and sour cream in the creamy lime dressing with your favorite plant-based alternatives. Vegan mayo and vegan sour cream or a cashew-based cream would work beautifully.
Q: How can I add more protein to this vegetarian salad
A: To boost the protein and make this a more filling meal, consider adding a layer of cooked and cooled black beans, chickpeas, or toasted pepitas (pumpkin seeds). The pro tip suggestion of adding crumbled queso fresco is also a great vegetarian option if you’re not making it vegan.
Q: How do I store leftover five-layer avocado salad
A: Due to the avocado, this salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. The avocado may brown slightly, but the lime juice in the dressing will help slow this process. For best results, store the dressing separately and dress the salad just before serving.
Q: What is a good substitute for jicama in this recipe
A: If you can’t find jícama, you can substitute it with another crisp, mildly sweet vegetable for a similar refreshing crunch. Try using crisp apple (like Granny Smith), daikon radish, or even crisp, peeled cucumber for a delicious alternative in your layered salad.
