Avocado Salad
A fresh and vibrant avocado salad featuring creamy avocado, crunchy cucumber, and sweet cherry tomatoes, ready in under 15 minutes.
Ingredients
Salad Ingredients
- 2 ripe avocados, diced Choose ripe but slightly firm for best texture.
- 1 cucumber, diced English cucumber preferred; peel if waxed.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped So it doesn’t overpower.
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped Substitute parsley if you dislike cilantro.
Dressing
- 2 juices of limes (about 3 tablespoons; lemon works in a pinch).
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Dice the avocados and place them into a large mixing bowl, working gently so the pieces stay intact.
- Add the diced cucumber, halved cherry tomatoes, chopped red onion, and green onions to the bowl.
Dressing
- In a separate small bowl, whisk the lime juice, chopped cilantro, and a generous pinch of salt and some black pepper until combined. Add a splash of olive oil if you prefer a silkier dressing.
Mixing salad
- Pour the dressing over the salad. Using a large spoon, gently fold the ingredients together just until evenly coated—avoid mashing the avocado.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Serving
- Serve immediately as a side.
Notes
If you want more body, add drained canned corn or black beans. For a creamier dressing, whisk in 1–2 teaspoons of olive oil or a spoonful of plain yogurt. Store any leftovers in an airtight container with plastic wrap pressed onto the surface to limit air contact. Best eaten within 24 hours.