Simple, fresh and bright, this Avocado Salad is picture perfect! Cucumber, tomatoes, red onion and avocado tossed together in a herbaceous, homemade cilantro dressing.
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
- 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
- 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.
FAQs & Expert Tips
FAQs
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!
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!
Tips
- 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!
- 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.
- Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.
- 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!
- 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.
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Avocado Salad
Ingredients
- 1 medium English cucumber cut in quarters, then sliced
- 1 lb cherry tomatoes cut in half
- 1 small red onion sliced thinly
- 2 avocados diced
Dressing
- ¼ cup olive oil
- 3 tbsp lemon juice freshly squeezed
- ¼ cup fresh cilantro chopped
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
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
- 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!
- 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.
- Be sure to toss the salad gently so as not to mush up our lovely little avocado pieces.
- 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!
I made this recipe it was lush😋💋
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.
Amazing!! Love to hear it!