This bulked-out guacamole takes it from a condiment to a side dish, perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.




Skill level

Average: 5 (1 vote)


  • 2 avocados
  • 2 limes, juice, plus extra lime wedges, to serve
  • salt, to season
  • 3 cups rocket leaves
  • 1 cup cherry tomatoes, halved
  • 1 cup loosely packed coriander leaves and stems, coarsely chopped
  • ½ red onion, very thinly sliced
  • extra-virgin olive oil, for drizzling
  • black pepper, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Scoop the avocado flesh into a bowl. Add lime juice to taste, season well with salt and mash together with a fork until combined to a chunky salsa.
  2. Toss the rocket together with the cherry tomatoes, coriander and onion and dress lightly with olive oil, a grind of black pepper and a squeeze of lime juice.
  3. Place the salad in a serving bowl, top with the guacamole and another grind of pepper and serve with extra lime wedges.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.