Healthy, zesty, bright, and delicious—this Avocado Salad is ready in a few minutes and perfect any time of day.
The first time I had this delicious avocado salad was years ago, when my friends and I stayed at a beautiful home in the Hamptons. Instead of going to one of the swanky restaurants, we opted to take advantage of the high-end kitchen and cook dinner. Two of us made a perfect Poulet Rôti, French roasted chicken, and another made this simple avocado salad. I assumed it would be like a regular salad with lettuce. Instead, this salad had large bites of avocado, tomatoes, red onions, and peppers with fresh herbs and homemade dressing. This changed how I viewed and made salads moving forward.
The beauty of this salad is that it can be made quickly but looks neat and tasty. Similar to a Tomato, Cucumber, Mozzarella Salad or Greek Cucumber Salad, the absence of lettuce leaves the dish crisp. I love romaine, spinach, and all the leafy greens, but those traditional salads get soggy after a while and can’t really be enjoyed the next day. This recipe can. I also love that you can add whatever other veggies or add-ins you have on hand. I usually throw in cucumbers, crumbled feta, and/or nuts.
Is Avocado Salad Healthy?
Yes, this avocado salad is more than aesthetically appealing! Avocados have nutrients like vitamins A, C, and K, folate, and potassium, and they contain healthy fats, too. Avocado salad is vegan, gluten-free, keto, Whole30, and paleo.
How To Keep Avocados Nice and Green
Before, I said that this salad doesn’t get soggy. I bet you thought, “Well, the avocados will get brown.” This is fair because, normally, avocados oxidize and turn brown rather quickly. While this doesn’t really change the flavor or quality, it may mess with how appealing the avocado salad is. However, olive oil and lime juice can help slow this process, which is great because they are already in the salad! Be sure to slather enough of both the ingredients on your avocados to keep them green.
INGREDIENTS
- 2 ripe avocados, diced
- 3/4 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 small bell pepper, chopped (any color)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Mix
Whisk lime juice, olive oil, salt, and pepper to make dressing.
Combine
Toss all ingredients with dressing and serve.
Devour!
FAQs & Tips
Avocado salad can be stored in the fridge for up to 2 days in an airtight container. You can also prepare all the ingredients except the avocados in advance, then just peel and add the avocados right before serving.
I get it; red onions can be overpowering. If you’re not a fan or don’t have any on hand, I would go for scallions or chives to add a bit of oniony flavor to this dish. You can also omit them altogether.
To keep this salad crisp, take the seeds and insides out of the tomatoes, pat all the veggies dry, and add the dressing right before serving.
Serving Suggestions
I recommend enjoying this bright avocado salad with a simple protein. Aside from a roasted chicken, try BBQ Pork Tenderloin, Sous Vide Brisket or Panko Shrimp. You can also enjoy avocado salad as a light lunch or dinner. Make this salad a bit heartier by adding Crispy Baked Tofu or this juicy Pan-Seared Chicken.
Avocado Salad
Ingredients
- 2 ripe avocados diced
- 3/4 cup cherry tomatoes halved
- 1/2 medium red onion thinly sliced
- 1 small bell pepper chopped (any color)
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
-
In a small bowl, make the dressing by whisking together lime juice, olive oil, salt, and black pepper.
-
In a large bowl, mix the dressing and the remaining ingredients. Toss to combine and adjust seasoning as needed. Serve immediately.
Nutrition
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