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Home / Recipes
15 minutes
4.6 from 20 votes
3 Comments

Avocado Salad

Jump to RecipePrint Recipe
  • 434
by: Joanna Cismaru
04.08.22

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pin for avocado salad.

Simple, fresh and bright, this Avocado Salad is picture perfect! Cucumber, tomatoes, red onion and avocado tossed together in a herbaceous, homemade cilantro dressing.

closeup of avocado salad in a black bowl.

I truly believe that some of the best recipes are created using simple ingredients and enhancing their star qualities! It’s important to let their true flavor and colours shine through without overpowering them, and this avocado salad does just that!

Crunchy cucumbers, juicy cherry tomatoes, bold red onion and creamy avocados are tossed in a homemade cilantro lemon dressing that adds such a brightness to the dish!

Easy Avocado Salad

  • Simple, Short Ingredient List
  • Super Easy To Make And Super Quick
  • Customizable
  • Delicious & Healthy

This may be one of the easiest recipes on the blog, there’s not much to it – but that’s the beauty of it, the simplicity. Requiring only a handful of fresh ingredients, this salad packs a punch in the flavor department and proves that you don’t need a lot of bells and whistles to steal the show! Whether you’re eating this dish all on its own, or as a healthy side, you’re bound to go back for more.

Ingredient Notes

overhead shot of all the ingredients needed to make avocado salad.
  • Cucumber – I used English cucumber, cut in quarters, then sliced.
  • Tomatoes – I used cherry tomatoes, cut in half. Feel free to use a diced tomato.
  • Onion – Small red onion, sliced thinly.
  • Avocados – Diced. See “FAQs & Expert Tips” for more info on how to tell if your avocado is ripe!

Dressing

  • Olive Oil – Substitute sunflower, safflower or avocado oil.
  • Lemon Juice – I recommend using freshly squeezed!
  • Cilantro – Fresh cilantro, chopped.
  • Salt & Pepper – To taste.

How To Make Avocado Salad

detailed process shots showing how to make avocado salad.
  1. Combine Salad: To a large bowl, add the sliced cucumber, cherry tomatoes, red onion and tomatoes.
  2. Make Dressing & Toss: In a jar add the olive oil, lemon juice, cilantro, salt and pepper. Place the lid on the jar and shake until well combined. Drizzle over the veggies, then toss everything together.

FAQs & Expert Tips

FAQs

How Do I Tell If My Avocado Is Ripe?

Typically avocados are going to turn a darker color when they are ready to eat. They won’t be as green as they are when less matured – but sometimes that isn’t the only tell. The best way to know if an avocado is fully ripe is to place it in the palm of your hand and squeeze without applying too much pressure. If the avocado yields to firm gentle pressure (soft but not mushy), then you know it is ripe and ready to eat!

What Else Can I Add To This Avocado Salad?

I kept this salad simple and fresh, but there is a ton of room for additions! Feel free to incorporate your favorite veggies, cheese, seeds or protein like chicken, tuna or tofu. The possibilities are endless!

How To Serve

This avocado salad can be eaten as a quick and healthy lunch or snack, or served alongside a nice juicy entree like steak or chicken! With a salad like this, you’re bound to start eating your veggies more often than not!

closeup of avocado salad in a black bowl.

Tips

  1. Since we’re using so few ingredients, I urge you all to use the best quality of each that you can find and definitely make sure they’re fresh!
  2. Wait until the last possible moment to slice up your avocado so that it doesn’t oxidize (brown) too much as it waits to be incorporated.
  3. Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.
  4. A reader once gave me this tip and she said that if you place the avocado pit in with the avocado salad, it should keep the avocados from turning brown. So give this a try, who knows, it might work!
  5. Not a fan of cilantro? Try my greek or italian dressings instead!

Storing

This salad is best eaten right away! If you wait too long, it will allow the avocado to oxidize too much, resulting in a brown mushy mess. If you use enough lemon juice you may be able to prevent your avocado from going brown. Store in an airtight container for a day or two.

I definitely don’t recommend freezing this dish, the quality and texture will not last in the freezer.

closeup of avocado salad in a black bowl.

More Great Salad Recipes To Try

  • Avocado Chicken Salad
  • Cucumber Tomato Salad
  • Waldorf Salad
  • Greek Salad
  • Caesar Salad
  • Chef Salad
  • Cobb Salad
  • Tabbouleh Salad
  • Fattoush Salad
  • Tossed Salad

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

closeup of avocado salad in a black bowl.

Avocado Salad

4.6 from 20 votes
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
Simple, fresh and bright, this Avocado Salad is picture perfect! Cucumber, tomatoes, red onion and avocado tossed together in a herbaceous, homemade cilantro dressing.

Ingredients

  • 1 medium English cucumber cut in quarters, then sliced
  • 1 pound cherry tomatoes cut in half
  • 1 small red onion sliced thinly
  • 2 avocados diced

Dressing

  • ¼ cup olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • ¼ cup fresh cilantro chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
US Customary – Metric

Instructions

  • Combine Salad: To a large bowl, add the sliced cucumber, cherry tomatoes, red onion and tomatoes.
  • Make Dressing & Toss: In a jar add the olive oil, lemon juice, cilantro, salt and pepper. Place the lid on the jar and shake until well combined. Drizzle over the veggies, then toss everything together.

Recipe Notes

  1. Since we’re using so few ingredients, I urge you all to use the best quality of each that you can find and definitely make sure they’re fresh!
  2. Wait until the last possible moment to slice up your avocado so that it doesn’t oxidize (brown) too much as it waits to be incorporated.
  3. Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.
  4. A reader once gave me this tip and she said that if you place the avocado pit in with the avocado salad, it should keep the avocados from turning brown. So give this a try, who knows, it might work!

Nutrition Information:

Serving: 1servingCalories: 327kcal (16%)Carbohydrates: 20g (7%)Protein: 4g (8%)Fat: 29g (45%)Saturated Fat: 4g (25%)Sodium: 604mg (26%)Potassium: 909mg (26%)Fiber: 9g (38%)Sugar: 6g (7%)Vitamin A: 851IU (17%)Vitamin C: 45mg (55%)Calcium: 47mg (5%)Iron: 2mg (11%)
Course:Lunch, Salad
Cuisine:American
Keyword:avocado salad, avocado salad recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 434

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Fleur Weston says

    February 27, 2021 at 11:20 am

    I made this recipe it was lush😋💋

    Reply
  2. Baltisraul says

    February 26, 2021 at 8:51 am

    5 stars
    Could not come at a better time. I’m responsible for bringing the salad for a birthday party tonight. Haas avocadoe’s at Aldi are on sale for .38 ea. So it will not break the bank to triple this recipe.

    Reply
    • Jo Cooks Team says

      February 26, 2021 at 9:15 am

      Amazing!! Love to hear it!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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