This vibrant Avocado Salad is a celebration of fresh, creamy, and crunchy textures that come together in just 15 minutes. Ripe avocado slices mingle with crisp greens, juicy cherry tomatoes, and a zesty lime dressing for a burst of flavor in every bite. Perfect for a quick lunch or a light side dish, it’s a healthy, satisfying option that feels indulgent yet nourishing.
The creamy richness of avocado pairs beautifully with the bright acidity of lime and the subtle bite of red onion. Each forkful offers a delightful contrast of smooth, tangy, and refreshing elements. Whether you’re short on time or simply craving something wholesome, this salad is a effortless way to elevate your meal with minimal prep and maximum taste.
Fresh & Flavorful Avocado Salad Ingredients
- For the Salad:
- ½ to 1 jalapeño pepper, diced* (adjust to your spice preference)
- ⅓ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 firm-ripe avocados, pitted and cut into ½-inch pieces
- ½ English cucumber, cut into ½-inch pieces
- ¾ cup cherry tomatoes, halved
- Flaky sea salt, optional (for finishing)
- For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil (or substitute with olive oil)
- 2½ teaspoons honey
- 1 garlic clove, grated
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper, to taste
Step-by-Step Instructions for Avocado Salad
- Make the Dressing: In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and several grinds of black pepper. Set aside.
- Prepare the Garnish: Set aside a small amount of the diced jalapeño, red onion, and cilantro for topping the salad later.
- Assemble the Salad: Add the avocado pieces to a medium bowl. Evenly arrange the cucumber, cherry tomatoes, and the remaining jalapeño, red onion, and cilantro on top.
- Add the Dressing: Drizzle most of the dressing over the salad. Gently stir to combine, being careful not to overmix (this keeps the avocado from turning the salad into guacamole).
- Finish & Serve: Top the salad with the reserved jalapeño, red onion, and cilantro. Add a little more dressing if desired. Season to taste with flaky sea salt or extra dressing. Serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
This Avocado Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or shrimp for a light yet satisfying meal. For a vegetarian option, serve it alongside quinoa or black beans. It also makes a refreshing side for tacos, fajitas, or a summer barbecue spread. Pro tip: Add a sprinkle of crumbled feta or cotija cheese for an extra layer of flavor!
Keep It Fresh: Storage Tips
Since avocados oxidize quickly, this salad is best enjoyed immediately. If you need to store leftovers, place them in an airtight container and press a piece of plastic wrap directly onto the surface of the salad to minimize air exposure. Store in the fridge for up to 24 hours, but note that the avocado may darken slightly. Give it a gentle stir before serving and add a fresh squeeze of lime juice to revive the flavors.
Mix It Up: Recipe Variations
Customize this salad to suit your taste! Swap the cherry tomatoes for diced mango or peach for a sweet twist, or add corn kernels for extra crunch. If you prefer a creamier texture, mash half an avocado into the dressing. For a heartier version, toss in cooked chickpeas or black beans. Experiment and make it your own!
Quick Prep: Time-Saving Tips
To speed up the process, prep your veggies ahead of time. Dice the jalapeño, red onion, and cucumber, and store them in separate containers in the fridge. You can also make the dressing a day in advance—just give it a good whisk before using. When you’re ready to assemble, simply chop the avocado and tomatoes, and you’re good to go!
Essential Tools: Equipment Guidance
For this recipe, a sharp chef’s knife and a sturdy cutting board are your best friends. A microplane or fine grater works perfectly for the garlic, and a small whisk ensures the dressing is well combined. If you’re serving a crowd, a large mixing bowl with a wide base makes tossing the ingredients easier without overmixing the avocado.
Avocado Salad
Ingredients
- ½ to 1 jalapeño pepper, diced*
- ⅓ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 firm-ripe avocados, pitted and cut into ½-inch pieces
- ½ English cucumber, cut into ½-inch pieces
- ¾ cup cherry tomatoes, halved
- Flaky sea salt, optional
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 2½ teaspoons honey
- 1 garlic clove, grated
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper
Instructions
- Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and several grinds of pepper.
- Set aside a little of the jalapeño, red onion, and cilantro for garnish.
- Add the avocado to a medium bowl. Evenly arrange the cucumber, tomatoes, and remaining jalapeño, red onion, and cilantro on top. Drizzle with most of the dressing and gently stir. Be careful not to overmix. With too much stirring, the avocado will coat the other ingredients (think guacamole).
- Top the salad with the reserved jalapeño, red onion, and cilantro and a little more of the dressing. Season to taste, adding more dressing or pinches of flaky sea salt as desired.
- Serve immediately.