Avocado Salad

Why You’ll Love This Recipe

This avocado salad is quick to prepare, incredibly flavorful, and full of healthy fats, fiber, and vitamins. It’s naturally gluten-free, dairy-free, and can easily be made vegan. You’ll love how the creaminess of the avocado balances with the crunch of fresh vegetables and the brightness of citrus or vinegar-based dressing. It’s also endlessly customizable to suit your taste and the season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados
• Cherry tomatoes
• Red onion
• Cucumber
• Fresh cilantro or parsley
• Lime juice or lemon juice
• Olive oil
• Salt
• Black pepper
• Optional: feta cheese, corn, bell peppers, or jalapeño for extra flavor

Directions

1. Cut the avocados in half, remove the pits, and scoop the flesh into bite-sized chunks.
2. Slice cherry tomatoes in half, finely dice red onion, and chop cucumber into small cubes.
3. In a large bowl, gently combine the avocado, tomatoes, cucumber, and onion.
4. Drizzle with olive oil and lime juice.
5. Season with salt and black pepper to taste.
6. Toss gently to avoid mashing the avocado.
7. Garnish with chopped fresh herbs like cilantro or parsley. Add optional ingredients like feta or corn if desired.
8. Serve immediately for the best texture and flavor.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add grilled corn or black beans for a Southwest-style twist.
• Sprinkle crumbled feta or goat cheese for a creamy, tangy contrast.
• Include diced mango or pineapple for a tropical touch.
• Use red wine vinegar or balsamic vinegar instead of lime juice for a different acidic base.
• Add chopped hard-boiled eggs for extra protein.

Storage/Reheating

Avocado salad is best enjoyed fresh. However, if needed, you can store it in an airtight container in the refrigerator for up to 1 day.
To help prevent browning, add extra lime or lemon juice and press plastic wrap directly onto the surface before sealing the container.
This salad does not reheat well due to the delicate nature of avocados.

FAQs

How do I keep avocados from browning in the salad?

Use plenty of lime or lemon juice and store the salad with plastic wrap pressed against the surface to minimize air exposure.

Can I make avocado salad ahead of time?

It’s best made just before serving, but you can chop and prep the other ingredients ahead of time and add avocado last.

What kind of avocado is best?

Use ripe Hass avocados—they’re creamy and flavorful when perfectly ripe.

How do I tell if an avocado is ripe?

It should yield slightly to gentle pressure without feeling mushy or hard.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or black beans pair well with avocado salad.

Is avocado salad healthy?

Yes, it’s full of heart-healthy fats, fiber, vitamins, and antioxidants.

Can I use lemon juice instead of lime?

Yes, both work well and provide the necessary acidity to brighten the salad and prevent browning.

What can I serve avocado salad with?

It pairs well with grilled meats, tacos, rice bowls, or even as a standalone light lunch.

Is this salad vegan?

Yes, it’s naturally vegan unless you add cheese or animal protein.

Can I store leftovers?

Leftovers can be stored for up to 1 day in the fridge, but the avocado may brown slightly even with citrus.

Conclusion

Avocado salad is a simple yet satisfying dish that’s full of fresh ingredients and bold flavor. Quick to prepare and incredibly versatile, it makes a fantastic addition to any meal or a healthy option on its own. Whether you’re serving it at a barbecue or enjoying it as a midday snack, this salad is sure to become a favorite in your rotation.

Avocado Salad

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1. This avocado salad combines creamy avocados with crisp vegetables and a zesty citrus dressing for a refreshing, healthy dish. Perfect as a side, light lunch, or topping for grilled proteins.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: International
• Diet: Vegan

Ingredients

1. 2 ripe avocados, diced
2. 1 cup cherry tomatoes, halved
3. 1/2 small red onion, finely diced
4. 1/2 cucumber, diced
5. 2 tablespoons fresh cilantro or parsley, chopped
6. 2 tablespoons lime juice or lemon juice
7. 1 tablespoon olive oil
8. 1/4 teaspoon salt (or to taste)
9. 1/4 teaspoon black pepper
10. Optional: 1/4 cup crumbled feta cheese
11. Optional: 1/2 cup corn kernels
12. Optional: 1/4 cup diced bell peppers or 1 minced jalapeño

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Instructions

Cut avocados in half, remove pits, and dice the flesh into bite-sized pieces.

1. Halve cherry tomatoes, dice red onion, and chop cucumber.
2. In a large bowl, gently combine avocado, tomatoes, cucumber, and red onion.
3. Drizzle with lime juice and olive oil.
4. Season with salt and black pepper.
5. Toss gently to combine without mashing the avocado.
6. Garnish with chopped fresh herbs and any optional add-ins like feta or corn.
7. Serve immediately for best texture and flavor.

Notes

• Use ripe but firm avocados to prevent mushy texture.
• Add citrus just before serving to maintain freshness.
• Optional ingredients like feta or corn add variety and depth.
• Best consumed immediately to avoid browning.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 2g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 7g
• Protein: 3g
• Cholesterol: 0mg