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Avocado Salad

Avocado Salad

Maria G. Brooks
This vibrant and refreshing Avocado Salad combines creamy avocados with crunchy vegetables, all tossed together in a zesty lime dressing.
It’s a healthy, nutrient-packed dish that’s easy to make and perfect for any occasion, from a light lunch to a delicious side dish for dinner.
With its versatile ingredients, you can easily customize this salad with additional veggies, fruits, or proteins for a complete meal.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Protein: 3 g, Carbohydrates: 14 g, Fiber: 8 g, Fat: 22 g (including 3 g saturated fat), Sugar: 3 g, Sodium: 150 mg (varies based on added salt), Vitamins & Minerals:, Vitamin C: 25% DV, Vitamin K: 20% DV, Potassium: 700 mg (approx. 15% DV).
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Course, Side Dish
Cuisine American, Gluten-Free, Keto, Mediterranean, Vegan
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 Mixing Bowl
  • 1 small bowl (for dressing)
  • 1 Knife (for chopping)
  • 1 Cutting board
  • 1 Spoon (for scooping avocado)
  • 1 whisk (for dressing)
  • 1 Airtight Container (optional for leftovers)

Ingredients
  

  • 2 ripe Avocados peeled, pitted, and diced
  • 1 cup Cherry Tomatoes halved
  • 1 medium Cucumber diced
  • ¼ cup Red Onion thinly sliced
  • ¼ cup Fresh Cilantro or Parsley chopped
  • 2 tbsp Lime or Lemon Juice
  • 3 tbsp Olive Oil
  • Salt and Pepper to taste

Optional: ½ cup Feta Cheese or Goat Cheese (for extra creaminess)

Optional: 1 small Jalapeño, finely chopped (for spice)

Optional: 1 cup Corn or Black Beans (for added protein)

Instructions
 

Prepare the Avocados:

  • Slice the avocados in half, remove the pit, and scoop the flesh into a bowl.
    Cut the avocado into cubes or slices, and drizzle with lime or lemon juice to prevent browning. Set aside.

Prepare the Vegetables:

  • Slice the cherry tomatoes in half or quarters, depending on your preference. Dice the cucumber and slice the red onion thinly.
    Chop the cilantro or parsley finely.

Assemble the Salad:

  • In a large mixing bowl, combine the avocado, tomatoes, cucumber, red onion, and cilantro.
    Gently toss together to combine, making sure not to mash the avocado.

Make the Dressing:

  • In a small bowl, whisk together the lime or lemon juice, olive oil, salt, and pepper.
    Taste and adjust the seasoning to your preference.

Dress the Salad:

  • Pour the dressing over the salad and toss gently to coat everything evenly.
    If using optional ingredients like feta cheese or jalapeños, add them now.

Serve:

  • Serve immediately as a refreshing side dish or light main course. Enjoy!

Notes

  • Avocado Selection: Ensure that the avocados are ripe but firm to avoid mushiness. Ripe avocados should yield slightly to pressure but not feel overly soft.
  • Customization: Feel free to customize this salad with different veggies (e.g., bell peppers, corn) or fruits (e.g., mango, orange).
  • Make it Heartier: Add grilled chicken, shrimp, or beans to turn this salad into a more substantial meal.
  • Storage: The salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container with extra lime or lemon juice to keep the avocados from browning. Consume within 1-2 days.
Keyword Avocado Salad