Avocado Salad is a refreshing salad that’s full of flavor! A tangy lime dressing coats the creamy avocados, juicy tomatoes and crisp cucumbers. It might just be my favorite summertime salad recipe!
Avocado Salad
I love avocados, but sometimes the typical toast or Guacamole recipes just don’t cut it – especially when I buy in bulk! Avocados are so fickle, as soon as they’re ripe I need to make all the things before they go bad. So for a fresh take, I give you: avocado salad! This salad is a little different than a traditional salad – no lettuce required. But, it’s still loaded with veggies! Grape tomatoes lend a juicy bite and pop of color. Red onions are crisp and savory while the english cucumbers provide a light taste. Of course, the star of the show is the creamy avocado and the stellar lime juice dressing. A little olive oil, tangy lime, garlic, salt and pepper make this salad flavorful while still giving you a healthy lunch or dinner side!
Get some use out of those avocados and try my amazing Loaded Avocado Dip, Crispy Pepper Jack Chicken Wraps, or a unique Avocado Pesto sauce!
How can I tell when my avocado is ripe?
Isn’t that the age-old question? I swear it seems like you can look at an avocado wrong and suddenly it’s rotten. To truly tell the state, you need to go by feel and color. A ripe avocado should be darker in color and yield slightly to firm yet gentle pressure when squeezed. When buying, if you aren’t looking to eat the avocado day of, look for a greener skinned avocado that is still firm to the touch. If you are wanting something to enjoy right away, go for a darker one that can be slightly squeezed. Avoid any that are too squishy. It’ll probably rot on the car ride home!
How To Make Avocado Salad
- Whisk. We’ll start off by making our super simple dressing. In a large bowl (or a mason jar to make ahead of time to save for later), whisk together the olive oil, lime juice, minced garlic, salt, and pepper.Â
- Dice and toss. Dice the red onion, english cucumbers, grape tomatoes, and slice the avocado. Add to the bowl with the dressing and toss to coat.Â
- Serve. You can serve this salad as is or add some fresh lime wedges, minced cilantro, and tortilla chips! Enjoy!
Storing Avocado Salad
Because of the fickle nature of avocados, this salad should be served as soon as the avocado is added. It can be prepped and stored in the fridge for up to 3 hours prior to serving.Â
Ingredients Notes for Avocado Salad
- Lime Juice – For the very best flavor, use freshly squeezed lime juice.
- Olive Oil – Avocado oil also works if preferred.Â
- Garlic – I like to use freshly minced garlic for a more intense taste. Note that if you are using fresh and you’re making the salad dressing ahead of time, the longer it sits the heavier the garlic taste will be. To combat this, add the garlic in just before serving, or use garlic powder.Â
- Tomatoes – Grape tomatoes are the perfect size for a salad like this! Slice them in half for an even better bite sized option.
- Red Onion – Slice and dice about 1 cup worth. Raw red onions provide a bright flavor and great crunch.
- English Cucumbers – These are the smaller and seedless so they’re a breeze to dice up. You can use regular cucumbers as well, the taste will be slightly different.
- Avocados – You’ll want 2-3 diced into bite sized chunks.
Optional – To make the dressing a touch on the sweeter side, add in some honey or a dash of sugar! For extra color, you can also throw in some diced red or orange peppers.
Enjoy!
~Nichole
Avocado Salad
Ingredients
Instructions
- Whisk the lime juice, olive oil, garlic, salt, and pepper together in a large bowl.
- Toss in the tomatoes, onions, and cucumbers then gently toss in the avocado.
- Serve with lime wedges, minced cilantro, and tortilla chips if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
