This vibrant, refreshing avocado salad is a simple yet flavorful dish that’s perfect for any occasion. With creamy avocado, crisp cucumbers, and a zesty lime dressing, it’s a fresh, light, and utterly delicious salad you’ll want to make again and again!
Why You’ll Love Avocado Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re serving it as a side at a barbecue, enjoying it as a light lunch, or bringing it to a potluck, this salad fits every occasion.
Is this Avocado Salad for you? Let’s see. Avocado Salad is…
- Packed with fresh, wholesome ingredients.
- Creamy, crunchy, and bursting with flavor.
- Super easy to prepare in just minutes.
- Versatile—pairs well with so many dishes.
- Dressed with a light, zesty lime vinaigrette.
Ingredients in Avocado Salad
Here’s what makes this salad irresistible:
Avocados: The creamy, buttery star of the dish, bringing richness and healthy fats.
Cucumbers: Crisp and refreshing, adding a satisfying crunch.
Red Onion: Finely sliced for a mild, zesty bite that balances the flavors.
Fresh Dill & Cilantro: Optional, but highly recommended for an herby freshness.
Lime Dressing: A bright mix of olive oil, lime juice, red pepper flakes, black pepper, and kosher salt that ties everything together beautifully.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Avocado Salad
Prepare the Ingredients: Slice the avocados, cucumbers, and red onion. Chop the fresh herbs if using.
Make the Dressing: In a small bowl, whisk together olive oil, lime juice, red pepper flakes, black pepper, and salt.
Combine Everything: In a large bowl, gently toss the avocados, cucumbers, and red onion with the dressing. Be careful not to mash the avocados!
Garnish and Serve: Sprinkle with fresh dill and cilantro for extra flavor, and serve immediately.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Serving Suggestions
- Grilled Proteins: Pairs beautifully with grilled chicken, steak, or shrimp.
- Tacos & Wraps: Use as a fresh topping for tacos or serve in a wrap.
- Crusty Bread: Enjoy with a slice of toasted sourdough for a light meal.
- As a Side Dish: Complements any summer barbecue or picnic spread.
Additional Tips
- Choose Ripe Avocados: They should be slightly soft but not mushy.
- Prevent Browning: Toss avocado slices in a bit of lime juice before mixing to keep them fresh longer.
- Adjust the Dressing: Add more lime juice for extra zing or a pinch of honey for slight sweetness.
- Make Ahead: Prep the cucumbers and onions in advance, but slice the avocados just before serving.
Tips & Variations:
- Secret Tip: A pinch of flaky sea salt enhances the flavors beautifully.
- Spice It Up: Add a finely chopped jalapeño for a kick of heat.
- Extra Crunch: Toss in some toasted pumpkin seeds or almonds.
This Avocado Salad is fresh, flavorful, and effortlessly delicious. Give it a try, and trust me you’ll be making this on repeat!
Avocado Salad
Ingredients
- Salad:
- 2 large ripe avocados quartered and sliced (1 cm thick)
- 3 cucumbers about 17 cm each, sliced into 4mm rounds (Note 1)
- ¼ red onion finely sliced
- 2 tbsp fresh dill chopped (optional, recommended – Note 2)
- 2 tbsp fresh cilantro coriander leaves, roughly chopped (optional, recommended – Note 2)
- Dressing:
- 3 tbsp extra virgin olive oil
- 3 tbsp lime juice or lemon juice, adjust to taste!
- ¼ tsp red pepper flakes for subtle warmth, not spiciness
- ¼ tsp black pepper
- ¾ tsp kosher salt
Instructions
- Combine salad ingredients: In a large bowl, gently toss together avocado, cucumbers, and red onion.
- Add dressing: Drizzle with lime juice and olive oil, then sprinkle with salt, black pepper, and red pepper flakes.
- Toss gently: Use your hands to carefully mix, separating avocado slices as needed. Taste and adjust lime juice if desired.
- Serve: Transfer to a serving bowl and enjoy immediately!
Notes
- Cucumber Substitute: If using English cucumbers (30 cm long), use 1½ cucumbers.
- Fresh Herbs: Dill and cilantro enhance the flavor, but parsley works as a substitute. If you dislike cilantro, use extra dill.
- Storage: Stays fresh until the next day—avocado won’t brown! But it’s best eaten fresh.
