Avocado Salad
This fresh and vibrant Avocado Salad comes together in just 10 minutes with creamy avocado, bright cherry tomatoes, crisp red onion, and a zesty lime dressing. No cooking required — just simple, wholesome ingredients that deliver maximum flavor with minimal effort.
Equipment
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Small bowl or measuring cup For mixing the dressing
- Citrus juicer Or use a fork (optional)
- Serving spoon or salad tongs
Ingredients
- 2 ripe avocados peeled, pitted, and diced or sliced into ¾-inch cubes
- 1 cup cherry tomatoes about 150g, halved
- ¼ red onion finely diced
- 2 tbsp fresh cilantro chopped; substitute flat-leaf parsley or fresh basil if preferred
For the Dressing
- 1 lime juiced (about 2 tbsp); fresh lemon juice works as a substitute
- 1 tbsp extra virgin olive oil use a high-quality cold-pressed variety for best flavor
- salt to taste
- black pepper freshly ground, to taste
For Garnish (optional)
- fresh cilantro leaves a few sprigs for garnish
- lime wedge for serving alongside
Instructions
- Halve each avocado lengthwise, remove the pit, scoop out the flesh, and dice into roughly ¾-inch cubes (or slice into thick strips). Place in a large mixing bowl.
- Rinse tomatoes, pat dry, and cut each in half through the middle. Add to the bowl with the avocado.
- Finely dice ¼ of a red onion into very small pieces so the flavor distributes evenly, then add to the bowl.
- Roughly chop 2 tablespoons of fresh cilantro leaves and add them to the mixing bowl.
- Juice the lime into a small bowl (about 2 tbsp), add olive oil, a generous pinch of salt, and a few grinds of black pepper, then stir to combine.
- Pour the dressing over the salad and gently fold everything together, being careful not to mash the avocado. Taste, adjust seasoning, and serve immediately.
Notes
- Choose avocados that yield slightly under gentle thumb pressure — not rock hard and not mushy.
- Always use fresh lime juice, not bottled — it makes a noticeable difference in brightness and flavor.
- If raw red onion tastes too sharp, soak the diced pieces in cold water for 5–10 minutes before adding.
- Dress the salad right before serving — the lime juice slows browning but avocado is always best eaten fresh.
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to limit air contact. Eat within 24 hours.
- Do not freeze — avocado becomes watery and unpleasant after thawing.
- To make ahead, prep the tomatoes, onion, and dressing up to a few hours in advance. Dice and add the avocado only just before serving.
- Serve as a side dish, spoon into tacos or wraps, pile onto sourdough toast, or scoop with tortilla chips as a chunky guacamole-style dip.
- For a southwestern variation, stir in ½ cup black beans and ½ cup corn. For a tropical twist, add one diced ripe mango.
- Naturally vegan, gluten-free, and dairy-free — no modifications needed for most dietary requirements.
Nutrition
Serving: 1ServingCalories: 180kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 150mgPotassium: 550mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 4mg
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