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This avocado salad recipe is made with avocados, cucumbers, cherry tomatoes, and red onions and is tossed in a light dressing of lemon juice and olive oil. It’s a fresh and healthy side dish that’s ready in only 10 minutes and perfect for weeknight meals, potlucks, and get-togethers.
If you’re looking for a healthy and delicious side dish that’s great for serving on weeknights and at BBQs, potlucks, and family get-togethers, this avocado salad is for you! Never in my wildest dreams did I think a salad could be this good.
It’s creamy and luscious from the avocados, crisp and crunchy from the cucumbers, and a touch tangy from the red onions.
When I made this, I literally had to remind myself not to eat the entire bowl.
Though this salad is as simple as chopping up some veggies and throwing them in a bowl, each little bite packs a ton of flavor.
It may look like a simple mix of fresh ingredients from the outside, but when combined with a quick dressing of olive oil, white wine vinegar, and lemon juice, the entire bowl becomes so so good.
Avocado Salad Recipe Ingredients
- Avocados: Adds a creamy texture and rich flavor that perfectly balances the other ingredients. Use firm but still ripe avocados. Otherwise, the avocados may get a little mushy when tossed with all the other ingredients.
- Cherry tomatoes: Adds a burst of sweetness and a vibrant pop of color to the salad. I used red cherry tomatoes, but you can use a different color, or even grape tomatoes.
- Cucumber: It’s crisp, refreshing, and adds a cool crunch. I didn’t peel the skin off, but you can if you prefer.
- Red onion: Thinly sliced red onion provides a sharp and tangy bite.
- Cilantro: Ties all the flavors together and adds a nice herbaceous note. You can omit this if you don’t like cilantro.
- Olive oil, vinegar, and lemon juice: These ingredients make a light dressing that brightens up the salad and balances the creaminess of the avocados. I used white wine vinegar, but you can use red wine vinegar as well.
- Salt and black pepper: Start by sprinkling a little, and then add more as needed.
How to Make This Avocado Salad Recipe
- Add diced avocados, cucumbers, red onions, cherry tomatoes and freshly chopped cilantro into a large mixing bowl.
- Top with olive oil, white wine vinegar, lemon juice, salt, and black pepper.
- Gently toss together and serve immediately.
Recipe Tips
- Don’t like cilantro? Simply leave it out or substitute some fresh dill instead.
- To keep the avocado salad from turning brown, make sure to toss it well with lemon juice.
- To store the salad, spritz a little more lemon juice on top and cover it with plastic wrap so that it’s actually touching the salad and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown. Then close the container with it’s regular top and place it in the fridge.
- I recommend serving and eating the salad on the same day it’s made, but if you have leftovers, they’ll last in the fridge for 2 to 5 days.
What to Serve with Avocado Salad
This avocado salad is amazing on its own, but it really shines when:
- Paired with grilled meats like carne asada, chimichurri chicken, pollo asado, and cilantro lime chicken.
- Served alongside potluck, BBQ, and summer favorites like black bean and corn salsa, elote, Mexican quinoa salad, and roasted corn salsa.
More Avocado Recipes
Easy Avocado Salad
Ingredients
- 3 avocados, peeled, pitted and diced
- 1 pint cherry tomatoes, sliced in half
- 1 large cucumber, sliced into bite-sized pieces
- 1 medium red onion, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or red wine vinegar)
- ½ lemon, juiced (about 1 ½ tablespoons)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Add all the ingredients to a large bowl.
- Gently toss together to combine and serve immediately.
Video
Notes
- Don’t like cilantro? Simply leave it out or substitute some fresh dill instead.
- To keep the avocado salad from turning brown, make sure to toss it well with lemon juice.
- To store the salad, spritz a little more lemon juice on top and cover it with plastic wrap so that it’s actually touching the salad and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown. Then close the container with it’s regular top and place it in the fridge.
- I recommend serving and eating the salad on the same day it’s made, but if you have leftovers, they’ll last in the fridge for 2 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The post was originally published in June 2018, and has been updated with new photos, more helpful tips, and a better overall recipe.
A really good salad that gets even better after a night in the fridge.
Quick and easy side dish. Had no cucumbers but made it anyway and glad we did – it will be even better next with all the ingredients. Made it to go with your beef enchiladas.
This looks wonderful, I will definitely make this as I’m often wondering what to make with avocados besides guacamole or adding to a salad.
I came across your website when doing a search on what to make with my acorn squash. I found many recipes here of interest for the future and was wondering if you’d consider adding a file feature to your website (like or similar to a site beginning with the word all…)? I do not do instagram, pintrest and the others and am no longer able to print from the net to printer.
I hope you consider this feature (for us old folk lol). Thanks for having such a great posting of recipes!
Hi Deanna! Thank you so much for the suggestion! Its definitely something we will consider!
Ditto on Deanna’s request for a file feature. I’m starting to pile up a bunch of “favorites” and it would helpful to do so right here on the site.
Hi Charles! Yes that sounds like a great idea we will definitely consider!
LOVED!
I cannot eat spicy food. But do love Mexican dishes. Allergy. Most restaurants will work with me but what spices should I use at home when cooking.?
Hi Janet! Cumin and mexican oregano are great to use to give a hint of Mexican flavor to your dishes!
Simple and delicious!
Salad is very good, but I really get turned off from a video when the preparation does not include washing the food. Cilantro is one of the sandiest additions to anything and if not washed it is gritty when eating.
This recipe and all her recipes are simple and delicious, one of the comments said that you don’t do mention on washing vegetables before prep, but in my opinion that’s something that everyone should know, wash veggies before prep.
In their defense: you have to believe they do this off-camera before shooting. They need to keep their videos short and focused. You and I know how to wash fruits and vegetables – what we need from the videos are directions and tips to prepare the dish.
Wasn’t sure how this would be but I had avocado I needed to use and was hungry for lunch. I was pleasantly surprised it was great. I didn’t have cucumber so added fresh peppers in stead and sprinkled some ground pepper on top, it was fantastic.
Where did you get that awesome avocado scooper?
Hey, Kathy! It’s from Good Cook brand and you can find it at most big stores like Walmart or Target. I can’t find the exact one I have online, but here’s a link to a similar one on Amazon. Hope this helps!
Hi!! I’m super excited to try some of your recipes!! Mexican cuisine is my absolutely favorite, always with fresh ingredients! Plus it keeps me on track with Weight Watchers!! Thanks