Easy Avocado Salad
This avocado salad recipe is a simple dish that can be made quickly with just a few ingredients and can be customized to your liking. The salad features creamy avocado slices combined with crunchy cucumber and red onion, juicy cherry tomatoes, and herby cilantro in a tangy vinaigrette. The flavors combine to create a light and refreshing salad perfect for a summer meal; it can also be served as a side dish for chipotle Milanese or grilled meats.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup unseasoned rice vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar or honey
- 1 small garlic clove , 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.
- 1 English cucumber , seeded and diced
- 1 yellow bell pepper , seeded and diced
- 551 g / 1 pint cherry or grape tomatoes , halved
- ¼ cup fresh cilantro , finely chopped
- 1 medium red onion , cut in half and thinly sliced
- 2 large avocados , halved, pitted, and diced
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
How to Store
First, cover the bowl tightly with plastic wrap or transfer it to an airtight container for the Avocado Salad. The salad can be stored in the refrigerator for up to two days, but it's best to consume it within the first day as the avocado will start to brown, and the vegetables may become limp. To help prevent the avocado from browning, squeeze some extra lemon juice over the top of the salad before storing it.
When you're ready to serve the salad, give it a good mix to distribute the dressing and flavors evenly. You may need to adjust the seasoning or add more dressing if the salad has become dry. Avoid freezing the salad, as the vegetables will become mushy and lose their texture.
Make-Ahead
The Avocado Salad recipe can be partially made ahead of time to save you time on the day of serving. You can prepare the dressing up to a day in advance and store it in the refrigerator in a covered container. You can also chop the vegetables, except for the avocado, and store them in separate containers in the fridge.
Then, when you're ready to serve, toss the vegetables with the dressing and add the diced avocado at the last minute to prevent it from browning. This will help keep the vegetables crisp and fresh while allowing you to prepare the salad more efficiently. If you need to store the prepared vegetables for longer than a day, keep them in airtight containers in the refrigerator and add the avocado just before serving.
Nutrition Facts
Easy Avocado Salad
Amount per Serving
Calories
229
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Sodium
406
mg
18
%
Potassium
681
mg
19
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
686
IU
14
%
Vitamin C
70
mg
85
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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