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!
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 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
- Prepare tomatoes, avocados (see NOTE below), cucumbers, and red onion. Toss with lime juice.
- Whisk lemon juice, oil, and seasonings and drizzle over salad (as described in the recipe card below).
- Chill salad for at least an hour before serving.
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.
Other Sensational Salads!
Have you tried this Avocado Salad recipe? Leave a comment and rating below!
Avocado Salad
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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