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Avocado Salad
5 from 45 votes

Avocado Salad

This Avocado Salad features fresh cucumber, grape tomatoes, red onion, and ripe avocado, tossed in a vibrant dressing made with lemon juice, red wine vinegar, olive oil, honey, garlic, cilantro, parsley, and oregano. The salad offers crisp, juicy vegetables and creamy avocado combined with a bright, herbaceous dressing that balances acidity and sweetness.

Prep Time
15 mins
Total Time
15 mins
Servings: 6
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 medium (12 oz) cucumber cut into quarters through the length then sliced, English variety
  • 16 oz. grape tomatoes
  • 1/2 small red onion sliced into small pieces
  • 2 medium avocado firm but ripe), sliced into bite size pieces
Dressing
  • 1 1/2 Tbsp lemon juice fresh
  • 1 1/2 Tbsp red wine vinegar
  • 3 1/2 Tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 1/2 tsp minced garlic
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 tsp oregano dried
  • black pepper freshly ground
  • salt freshly ground

Instructions

    Cup of Yum
  1. For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
  2. In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
  3. Serve shortly after preparing.

Notes

  • Using a colorful variety of tomatoes enhances the salad's appearance but is not required.
  • Rinsing red onion slices under water and draining can reduce their sharpness.
  • Lime juice is an acceptable substitute for lemon juice in the dressing.
  • Chilling salad components and dressing can make the salad more refreshing; avoid prolonged chilling of tomatoes.
  • Cut avocado just before serving to maintain its color and texture.