Print Recipe

Southwest Avocado Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6


  • 3 large avocados
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 red bell pepper diced
  • 1 jalapeno pepper diced
  • 1/2 cup corn kernels warm
  • 1/2 cup pomegranate seeds
  • 4 strips of bacon cooked through and chopped
  • 1 15- ounce can beans drained and rinsed through
  • 8 ounces chevre or goat cheese crumbled
  • tortilla chips for serving


  • In a small bowl, mash the avocados with salt, pepper, lime juice and cilantro. Set aside.
  • Combine the red bell pepper and jalapeno peper in another bowl and set aside.
  • Assemble your salad by layering mashed avocado, pepper mixture, corn kernels, pomegranate seeds, bacon, black beans, and chevre.
  • Garnish with additional cilantro and a dash of black pepper.
  • Serve with tortilla chips as a dip, on toast, or simply eat with a spoon! Enjoy!