Description
This fresh and flavorful Avocado Salad is a 10-minute recipe packed with creamy avocado, crisp cucumber, juicy cherry tomatoes, and a vibrant herby vinaigrette. Perfect as a healthy side dish or light lunch, it’s quick, versatile, and full of summer vibes.
Ingredients
Salad:
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2 large ripe but firm avocados (about 400 g), peeled and diced
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1 medium English cucumber (about 300 g), peeled, seeded, and chopped
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1 cup (150 g) cherry tomatoes, halved
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½ small red onion (about 50 g), thinly sliced
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3 green onions (about 30 g), thinly sliced
Herby Vinaigrette:
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3 Tbsp (45 ml) avocado oil or extra virgin olive oil
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2 Tbsp (30 ml) lime or lemon juice
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1 Tbsp (15 ml) rice vinegar (or apple cider/red wine vinegar)
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2 tsp (10 ml) pure maple syrup
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1 small garlic clove, chopped
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¼ cup (10 g) fresh cilantro, chopped
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1 tsp (1 g) fresh oregano, chopped (or ½ tsp dried)
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¼ tsp (1.5 g) sea salt, or to taste
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⅛ tsp (0.5 g) black pepper, or to taste
Instructions
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In a small bowl, whisk together all the vinaigrette ingredients. Set aside.
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In a large mixing bowl, add avocados, cucumber, cherry tomatoes, red onion, and green onions.
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Pour the vinaigrette over the salad.
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Gently toss until evenly coated, being careful not to mash the avocados.
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Adjust seasoning if needed.
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Serve immediately or refrigerate up to 24 hours.
Notes
Use avocados that are ripe but firm to keep their shape.
Chill overly soft avocados before dicing to firm them slightly.
To prevent browning, add a bit more citrus juice.
Add grilled chicken, shrimp, or tofu for a more filling meal.
Best enjoyed within 24 hours for optimal texture and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American