Avocado Salad
This avocado salad is a fresh and vibrant dish perfect for any occasion. Creamy avocado meets crisp veggies and a tangy dressing. Packed with flavor and nutrients, it’s a delightful addition to any meal. Quick and easy to make, this salad will become a favorite on your holiday table or weeknight dinner.
Avocado Salad
Avocado salad is a simple yet flavorful dish that highlights the creamy richness of ripe avocados. It typically includes crisp vegetables like cucumbers, cherry tomatoes, or bell peppers, and may feature fresh greens or herbs such as cilantro or parsley for added freshness.
A light, tangy dressing made from lemon or lime juice, olive oil, and a pinch of salt enhances the natural flavors. You can customize it with extras like feta cheese, nuts, or seeds for more texture and flavor.
Perfect as a side dish or a light meal, this salad is a healthy, delicious addition to any table.
Why you’ll love this Avocado Salad
- A Creamy and Refreshing Delight! This avocado salad blends buttery avocado, crisp veggies, and a zesty dressing for a vibrant, flavorful dish.
- Perfect for Any Occasion! Whether as a side or light meal, this salad adds a fresh touch to any table.
- Packed with Nutrients and Flavor! Avocado, vegetables, and a tangy dressing come together for a healthy and satisfying bite.
- Quick and Easy to Prepare! With minimal ingredients and prep time, this salad is a simple yet delicious addition to any meal.
Ingredients
- Avocados
- Cherry tomatoes, English cucumber, and red onion
- Lemon juice and olive oil
- Salt and black pepper
Variations
I’ve tried this avocado salad a couple of times now, and while the classic version is good enough, I just love a challenge in my kitchen.
- Herbs. I had some fresh basil and cilantro, I just chopped them up and tossed them in. It turned out to be more refreshing.
- Spice. I was craving something sweet and spicy, so I sprinkled in some chili flakes and drizzled a bit of hot honey. And it was so good that I wanted another bowl.
- Cheesy twist. I tried adding feta cheese over the salad and wow, it added that tangy richness I was looking for.
How to make Avocado Salad
- Wash all the produce.
- Cut the cucumber into quarters lengthwise, dice, and add to a bowl.
- Half the cherry tomatoes and add to the bowl.
- Peel, dice the avocados and add to the bowl.
- Thinly slice the red onions and add to the bowl.
- Juice the lemon, drizzle olive oil, and season with salt and pepper, then mix well.
Learn From Us
Making Avocado Salad a few times, and learned several tips:
- Picking the right avocados matters. I’ve used ones that are too soft, and it turned out to be a mess when mixing. On the other hand, a rock-hard doesn’t give that creamy texture. Ripe but firm ones are the best choice.
- Soaking red onions in water. My first attempt was almost an onion-overpowering salad. So I did a little experiment, soaked the onions in water for a few minutes before adding them to the bowl. And it was magic, the sharp taste disappeared and became more enjoyable.
- Chopping evenly. I used to slice everything quickly, but I noticed that some bites were all tomatoes while others were all avocado. Now, I make sure that everything is diced perfectly.
Cooking Time and Temperature
Avocado salad requires no cooking, making it a quick and easy dish to prepare. Simply follow these steps:
- Prep Time: 10-15 minutes for washing, chopping, and assembling the ingredients.
- Serving Temperature: Serve chilled for the best flavor and freshness. You can refrigerate the salad for 30 minutes before serving for a cooler, more refreshing dish.
What to serve with Avocado Salad
Avocado salad pairs wonderfully with a variety of dishes, making it a versatile addition to any meal.
Chicken Breast on the Blackstone is a great option, providing lean protein that balances the creamy texture of the salad. For a lighter dish, serve it alongside Salmon on the Blackstone Griddle, which complements the fresh flavors.
Tacos, especially fish or chicken, are another perfect match, bringing vibrant flavor to the table. For a heartier meal, pair it with quinoa or rice, or add vegetables like Zucchini on the Blackstone and Air Fryer Peppers and Onions for extra color and depth.
Shrimp skewers also make a great companion, adding a seafood twist, while avocado salad is an excellent side or topping for sandwiches and wraps, bringing freshness and crunch.
How to store
To store avocado salad, cover it with plastic wrap or transfer it to an airtight container and refrigerate promptly if you’re not serving it immediately. For longer storage, it’s best to add the avocado just before serving to prevent browning.
Squeezing extra lemon or lime juice over the avocado can help slow oxidation and keep it fresh. The salad is best enjoyed within 1-2 days, though it can still be tasty the next day.
For optimal freshness, it’s ideal to store the dressing and salad ingredients separately and combine them just before serving.
Have you tried making Avocado Salad? Do you have any favorite add-ons or tricks you can share with us? I’d love to hear from you! Drop your comments, I’m always open for new ideas.
And if you are in the mood for more Salad ideas like this, here are your must-try!
Avocado Salad
Ingredients
- 2 avocados
- 1 lbs. cherry tomatoes
- 1 English cucumber
- ½ red onion
- 1 lemon juiced
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash all the produce
- Cut the cucumber in quarters lengthwise and then dice and add to a bowl.
- Half the cherry tomatoes. Add to the bowl.
- Peel and dice the avocados. Add to the bowl.
- Thinly slice the red onions. Add to the bowl.
- Juice the lemon and sprinkle over the ingredients.
- Add the olive oil to the ingredients.
- Season everything with salt and pepper.
- Mix until well combined.
- Serve chilled.
