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This avocado salad recipe is made with avocados, cucumbers, cherry tomatoes, and red onions and is tossed in a light dressing of lemon juice and olive oil. It’s a fresh and healthy side dish that’s ready in only 10 minutes and perfect for weeknight meals, potlucks, and get-togethers.
If you’re looking for a healthy and delicious side dish that’s great for serving on weeknights and at BBQs, potlucks, and family get-togethers, this avocado salad is for you! Never in my wildest dreams did I think a salad could be this good.
It’s creamy and luscious from the avocados, crisp and crunchy from the cucumbers, and a touch tangy from the red onions.
When I made this, I literally had to remind myself not to eat the entire bowl.
Though this salad is as simple as chopping up some veggies and throwing them in a bowl, each little bite packs a ton of flavor.
It may look like a simple mix of fresh ingredients from the outside, but when combined with a quick dressing of olive oil, white wine vinegar, and lemon juice, the entire bowl becomes so so good.
Avocado Salad Recipe Ingredients
- Avocados: Adds a creamy texture and rich flavor that perfectly balances the other ingredients. Use firm but still ripe avocados. Otherwise, the avocados may get a little mushy when tossed with all the other ingredients.
- Cherry tomatoes: Adds a burst of sweetness and a vibrant pop of color to the salad. I used red cherry tomatoes, but you can use a different color, or even grape tomatoes.
- Cucumber: It’s crisp, refreshing, and adds a cool crunch. I didn’t peel the skin off, but you can if you prefer.
- Red onion: Thinly sliced red onion provides a sharp and tangy bite.
- Cilantro: Ties all the flavors together and adds a nice herbaceous note. You can omit this if you don’t like cilantro.
- Olive oil, vinegar, and lemon juice: These ingredients make a light dressing that brightens up the salad and balances the creaminess of the avocados. I used white wine vinegar, but you can use red wine vinegar as well.
- Salt and black pepper: Start by sprinkling a little, and then add more as needed.
How to Make This Avocado Salad Recipe
- Add diced avocados, cucumbers, red onions, cherry tomatoes and freshly chopped cilantro into a large mixing bowl.
- Top with olive oil, white wine vinegar, lemon juice, salt, and black pepper.
- Gently toss together and serve immediately.
Recipe Tips
- Don’t like cilantro? Simply leave it out or substitute some fresh dill instead.
- To keep the avocado salad from turning brown, make sure to toss it well with lemon juice.
- To store the salad, spritz a little more lemon juice on top and cover it with plastic wrap so that it’s actually touching the salad and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown. Then close the container with it’s regular top and place it in the fridge.
- I recommend serving and eating the salad on the same day it’s made, but if you have leftovers, they’ll last in the fridge for 2 to 5 days.
What to Serve with Avocado Salad
This avocado salad is amazing on its own, but it really shines when:
- Paired with grilled meats like carne asada, chimichurri chicken, pollo asado, and cilantro lime chicken.
- Served alongside potluck, BBQ, and summer favorites like black bean and corn salsa, elote, Mexican quinoa salad, and roasted corn salsa.
More Avocado Recipes
Easy Avocado Salad
Ingredients
- 3 avocados, peeled, pitted and diced
- 1 pint cherry tomatoes, sliced in half
- 1 large cucumber, sliced into bite-sized pieces
- 1 medium red onion, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or red wine vinegar)
- ½ lemon, juiced (about 1 ½ tablespoons)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Add all the ingredients to a large bowl.
- Gently toss together to combine and serve immediately.
Video
Notes
- Don’t like cilantro? Simply leave it out or substitute some fresh dill instead.
- To keep the avocado salad from turning brown, make sure to toss it well with lemon juice.
- To store the salad, spritz a little more lemon juice on top and cover it with plastic wrap so that it’s actually touching the salad and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown. Then close the container with it’s regular top and place it in the fridge.
- I recommend serving and eating the salad on the same day it’s made, but if you have leftovers, they’ll last in the fridge for 2 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The post was originally published in June 2018, and has been updated with new photos, more helpful tips, and a better overall recipe.
I halved the amount of red onion since I don’t like an overpowering red onion taste, but I think it’d be okay with the full amount or a little more than half. It’s delicious! I bet it’d be really yummy with chicken, turkey, salmon, or tuna.