This Avocado Salad recipe is made with cucumbers, avocados, cherry tomatoes, red onions and is tossed in a light vinaigrette. It’s a fresh and healthy side dish that’s perfect for weeknight meals and even potlucks, and get togethers! Ready in only 10 minutes, this recipe is low carb, gluten free, paleo, vegetarian and vegan.
If you’re looking for a healthy, fresh and addicting dish to serve all year round, 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 dressing of olive oil, white wine vinegar, and lemon juice, the entire bowl becomes insanely addicting.
How to make avocado salad
- Add diced avocados, cucumbers, red onions, cherry tomatoes and freshly chopped cilantro into a large mixing bowl.
- Top with one tablespoon of olive oil, white wine vinegar and the juice of 1/2 a lemon.
- Gently toss the salad together and sprinkle with sea salt. Serve immediately.
recipe Tips and Substitutions
- 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 this with
This avocado salad is amazing on its own but it really shines when paired with grilled meats or served alongside some quinoa, couscous or farro. Here are a few other ideas to get the juices flowing:
Ingredients
- 3 avocados, peeled, pitted and diced
- 1 pint cherry tomatoes, sliced in half
- 1 large cucumber, sliced
- 1 medium red onion, sliced
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1/2 lemon, juiced (about 1 1/2 tablespoons)
- sea salt, to taste
- black pepper, to taste
Instructions
- Add the diced avocados, cucumbers, red onions, cherry tomatoes and cilantro in a large bowl.
- Top with the olive oil, white wine vinegar and lemon juice.
- Toss together gently, sprinkle with sea salt and black pepper, and serve immediately.
Isabel’s 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.
Nutrition Information
This looks wonderful, I will definitely make this as I’m often wondering what to make with avocados besides guacamole or adding to a salad.
I came across your website when doing a search on what to make with my acorn squash. I found many recipes here of interest for the future and was wondering if you’d consider adding a file feature to your website (like or similar to a site beginning with the word all…)? I do not do instagram, pintrest and the others and am no longer able to print from the net to printer.
I hope you consider this feature (for us old folk lol). Thanks for having such a great posting of recipes!
Hi Deanna! Thank you so much for the suggestion! Its definitely something we will consider!
LOVED!
I cannot eat spicy food. But do love Mexican dishes. Allergy. Most restaurants will work with me but what spices should I use at home when cooking.?
Hi Janet! Cumin and mexican oregano are great to use to give a hint of Mexican flavor to your dishes!
Simple and delicious!
Salad is very good, but I really get turned off from a video when the preparation does not include washing the food. Cilantro is one of the sandiest additions to anything and if not washed it is gritty when eating.
This recipe and all her recipes are simple and delicious, one of the comments said that you don’t do mention on washing vegetables before prep, but in my opinion that’s something that everyone should know, wash veggies before prep.
Wasn’t sure how this would be but I had avocado I needed to use and was hungry for lunch. I was pleasantly surprised it was great. I didn’t have cucumber so added fresh peppers in stead and sprinkled some ground pepper on top, it was fantastic.
Where did you get that awesome avocado scooper?
Hey, Kathy! It’s from Good Cook brand and you can find it at most big stores like Walmart or Target. I can’t find the exact one I have online, but here’s a link to a similar one on Amazon. Hope this helps!
Hi!! I’m super excited to try some of your recipes!! Mexican cuisine is my absolutely favorite, always with fresh ingredients! Plus it keeps me on track with Weight Watchers!! Thanks