Fresh and Creamy Avocado Salad Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
3 as a side dish
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Calories
267 kcal
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Course
Side Dish
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Cuisine
American, International
Fresh and Creamy Avocado Salad Recipe
Description
This avocado salad highlights the creamy texture of ripe Hass avocados paired with diced tomatoes, finely chopped onions, and fresh herbs like parsley or cilantro. The lemon dressing balances citrusy brightness with a touch of smoky paprika and minced garlic, enhanced by cracked black pepper for mild heat. The combination creates a refreshing and textured salad with a fresh, tangy flavor.
The salad is suitable as a side dish accompanying meals or a light main course. Optional additions such as chopped cucumber or bell peppers can add crunch and color, while ground cumin lends an earthy note. The lemon zest and juice boost freshness, matching the avocado's richness.
This salad is best served fresh to maintain avocado's green color, although it can be prepared ahead and refrigerated for a short time if salt is added just before serving. Adjust seasoning with black salt or regular salt as preferred to complement the flavors.
Ingredients
For lemon dressing
- 1 tablespoon extra virgin olive oil
- 1 dash lemon or zest from 1 small lemon, zest
- 1 to 2 teaspoons lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 garlic small to medium-sized, minced or finely chopped, clove
Other ingredients
- ¼ cup onion finely chopped or 1 small onion
- ⅓ to ½ cup tomato chopped or 1 medium-sized tomato
- 1 tablespoon parsley - finely chopped or cilantro (coriander leaves)
- 2 avocado medium-sized, chopped, preferable to use Hass avocado
- 1 dash black salt - optional
- salt or kosher salt or himalayan pink salt, as per taste, white salt
Instructions
Making the salad dressing
- In a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
- Add the smoked paprika, black pepper and minced or finely chopped garlic.
- In place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
- Mix very well and keep the dressing aside.
Making avocado salad
- Take chopped onions, tomatoes and parsley in a mixing bowl.
- Add chopped avocado.
- Stir the dressing again and then pour it on the avocado.
- Season with a dash of black salt. Also, add white salt or kosher salt or himalayan pink salt or rock salt.
- Toss and mix well.
- Serve avocado salad as a side or a main.
Notes
- Add cucumber or bell peppers for extra crunch and flavor diversity.
- Fresh herbs like parsley or cilantro can be varied according to preference.
- Include ground cumin for a subtle earthy touch if desired.
- Best served fresh to prevent avocado browning; refrigerate briefly and add salt before serving if made ahead.
- The salad serves about 3 as a side, or 1 to 2 as a light main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3as a side dish
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Sodium | 25mg | 1% |
| Potassium | 709mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 528IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 4mg | |
| Vitamin K | 54µg | |
| Calcium | 16mg | 2% |
| Vitamin B9 (Folate) | 116µg | |
| Iron | 1mg | 6% |
| Magnesium | 41mg | 10% |
| Phosphorus | 78mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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