Easy Avocado Salad
User Reviews
5
Easy Avocado Salad
Description
Easy Avocado Salad features a vibrant mix of diced cucumber, yellow bell pepper, halved cherry tomatoes, thinly sliced red onion, fresh cilantro, and creamy avocado. The dressing blends extra virgin olive oil, rice vinegar, fresh lemon juice, water, kosher salt, ground black pepper, sugar or honey, and minced garlic pounded into a paste to release flavor.
The vegetables are tossed in the dressing and chilled to infuse flavors. The avocado is carefully added at the end to maintain its shape and prevent browning. The salad is crisp and refreshing, with creamy avocado pieces complementing the bright and tangy dressing.
For best freshness, the salad should be eaten within a day or two of preparation, with lemon juice used to slow avocado browning. The dressing and vegetables can be prepped in advance to streamline assembly before serving.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup rice vinegar unseasoned
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons water
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ½ teaspoon sugar or honey
- 1 garlic mince the garlic clove, sprinkle with a little salt and mash with the side of your knife into a coarse paste before adding it to the tomato mixture, small clove
- 1 English cucumber , seeded and diced
- 1 yellow bell pepper , seeded and diced
- 551 g cherry tomato halved, or grape tomatoes, 1 pint
- ¼ cup cilantro finely chopped, fresh
- 1 red onion cut in half and thinly sliced, medium
- 2 avocado halved, pitted, and diced, large
Instructions
- Whisk the extra virgin olive oil, vinegar, water, salt, black pepper, water, lemon juice, sugar, and garlic in a large bowl. Add the cucumber, bell pepper, tomatoes, and cilantro, toss to combine, cover, and refrigerate until ready to serve for up to 8 hours. Before serving, carefully incorporate the avocados into the salad while taking care not to mash them. Taste, and make any necessary adjustments to the seasoning.
Notes
- Store the salad covered in the refrigerator for up to two days; best eaten within one day to prevent avocado browning and vegetable limpness.
- Adding extra lemon juice before storing helps keep the avocado from browning.
- Prepare dressing and chop vegetables ahead, but add diced avocado right before serving for freshest texture.
- Mix well before serving and adjust seasoning or dressing amount if the salad seems dry.
- Do not freeze the salad to preserve its texture and freshness.
User Reviews
Overall Rating
5
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