Avocado Salad Recipe
User Reviews
4.4
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 Servings
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Calories
174 kcal
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Course
Main Course
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Cuisine
American
Avocado Salad Recipe
Description
The Avocado Salad Recipe features diced ripe yet firm avocado combined with peeled, seeded cucumbers, sweet cherry tomatoes, and both red and green onions for texture and mild pungency. The salad is dressed with a mixture of avocado oil, lime juice, rice vinegar, maple syrup, garlic, and herbs like cilantro and oregano, which creates a vibrant and refreshing flavor profile.
This salad is lightly tossed to coat the ingredients evenly, preserving the delicate texture of the avocado and the crispness of vegetables. The acidity from lime and vinegar complements the smooth fat of avocado and the natural sweetness of tomatoes, balancing the salad.
It is recommended to serve this salad immediately to enjoy the freshest flavors and textures, as it tends to lose its optimal freshness after about 12 hours. Any leftovers store best in an airtight container for up to 24 hours in the refrigerator, although texture and color changes may occur.
Ingredients
Avocado Salad:
- 2 avocado peeled and diced, large, ripe but firm
- 1 cucumber peeled, seeded and chopped, medium-sized, English
- 1 cup cherry tomato
- ½ red onion thinly sliced, small
- 3 green onions thinly sliced
Salad Dressing:
- 3 Tbsp avocado oil
- 2 Tbsp lime juice or lemon juice
- 1 Tbsp rice vinegar
- 2 tsp pure maple syrup
- 1 garlic chopped, small clove
- ¼ cup cilantro chopped, fresh
- 1 tsp oregano chopped (or ½ tsp dried, fresh
- ¼ tsp salt to taste, sea salt
- ⅛ tsp black pepper to taste
Instructions
- Stir together the ingredients for the salad dressing in a bowl or measuring cup and set aside until ready to use.
- Add all of the ingredients for the avocado salad to a large mixing bowl (diced avocado, seeded and chopped cucumber, chopped cherry tomatoes, sliced red onion, and chopped green onions). Pour in all of the salad dressing and gently toss everything together until everything is coated with dressing.
- Taste the salad for flavor and add more salt or lime juice to taste.
- Serve immediately in a large salad bowl or store leftovers in an airtight container in the refrigerator for up to 24 hours for best results.
Notes
- Use extra virgin olive oil as an alternative to avocado oil if preferred.
- Apple cider vinegar or red wine vinegar can substitute for rice vinegar in the dressing.
- The salad is freshest when eaten within 12 hours and is not suited for long advance preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 174kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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