This avocado salad recipe is bursting with eye-popping colors, luscious textures, and a bright, fresh flavor!

Sweet cherry tomatoes, cucumber, red onion, and creamy avocados are dressed in a lightly seasoned oil dressing and served chilled.

It’s delicious as is, or can serve as the foundation for a light meal by tossing with cold chicken, tuna, shrimp, pasta, or even quinoa!

avocado salad in a bowl

Amazing Avocado Salad!

  • Is it a salad, a dip, a filling for tacos or wraps, or a topping for chicken or fish? You decide!
  • It only takes a few ingredients and even fewer steps to make this healthy salad that’s perfect for a make-and-take gathering or last-minute guests!
  • Make this recipe solo, or use it as a “base” for protein, cheese, beans or grains, or even pasta, anything goes! It can be a different salad every season!
ingredients to make avocado salad labeled: cucumber, cherry tomatoes, olive oil, salt and pepper, lemon, avocados, red onions

Ingredients and Variations

Avocado: Creamy, nutty avocados are always available. PRO TIP: Speed up the ripening process by heating them in the microwave at 30-second intervals, and gently squeezing them until they are soft enough to cut.

Tomatoes: Colorful cherry or grape tomatoes should be cut in half. For extra visual appeal, use red, yellow, orange, or even purple tomatoes if you can find them!

Onion: Red onions are a bit milder and sweeter than yellow or white. In a pinch, use sliced green onions over yellow or white.

Variations: Customize avocado salad by adding mangoes, mandarin orange slices, blueberries, or sliced apples. Black beans, cooked quinoa, or any medium-sized pasta are excellent starches. Veggie options are corn niblets, spring peas, or marinated artichoke hearts. Eggs, shredded rotisserie chicken, tuna, or grilled shrimp, will make this salad a main dish! Freshly crumbled feta cheese or bleu cheese crumbles add a tart, creamy finish!

How to Make Avocado Salad

  1. Prepare tomatoes, avocados (see NOTE below), cucumbers, and red onion. Toss with lime juice.
  2. Whisk lemon juice, oil, and seasonings and drizzle over salad (as described in the recipe card below).
  3. Chill salad for at least an hour before serving.

Pro Tip!

Cut avocados in half and remove the pit. Make ½” small cubes by sliding a paring knife through the flesh of each half vertically and then horizontally. Scoop the diced avocado out with a spoon.

ingredients to make avocado salad in a bowl with the dressing ingredients on the side

Tips & Tricks

  • Toss with lemon or lime juice, or vinegar, to prevent the avocado from turning brown (oxidation).
  • Prep the ingredients in similar sizes so a little bit of salad gets in every bite!
  • For best results, drizzle the dressing on sparingly, it should be there to highlight the combination of flavors, not make the salad greasy.
  • Serve with a side of crostini for quick dipping, or top a bowl of salad greens.

Storing Avocado Salad

  • Make ahead by prepping the ingredients (except avocado) in advance and chilling them. Combine everything at the last minute.
  • Keep avocado salad covered in the fridge for up to 2-3 days. Stir, drain if necessary, and add a little extra lemon juice.
a serving of avocado salad in a bowl

Other Sensational Salads!

Have you tried this Avocado Salad recipe? Leave a comment and rating below!

avocado salad in a bowl
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Avocado Salad

Make this super easy avocado salad for a fresh and delicious side dish, or vegetarian main!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Candace


  • 3 cups cherry tomatoes about 1 pound, or grape tomatoes
  • 2 avocados
  • 1 long English cucumber
  • ½ red onion
  • 1 lemon juiced
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste


  • Cut tomatoes in half.
  • Peel and dice avocados.
  • Cut cucumber in quarters lengthwise and dice.
  • Thinly slice red onion.
  • To a large bowl, add tomatoes, avocado, cucumber, and red onion.
  • Sprinkle with lemon juice, olive oil, salt, and pepper over.
  • Toss to combine. Season with salt and pepper to taste. Serve chilled.


  • To prevent the avocado from turning brown, toss avocado with lemon juice, lime juice, or vinegar.
  • Cut ingredients into similar sizes.
  • Use a sparing amount of dressing.
  • Refrigerate avocado salad in a covered container for up to 2-3 days. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 230 | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 312mg | Potassium: 868mg | Fiber: 8g | Sugar: 5g | Vitamin A: 774IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Salad
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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