This avocado salad is fresh, colorful, and simple to make. I like how the creamy avocado blends with crisp cucumber, juicy cherry tomatoes, sharp red onion, and a bright lemon dressing. It works well as a light meal, a quick lunch, or a refreshing side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely sliced
1 cucumber, diced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Salt to taste
Black pepper to taste
Directions
I start by adding the diced avocados, cherry tomatoes, cucumber, and red onion to a large mixing bowl.
Then I add the chopped parsley and gently toss everything together so the ingredients are evenly mixed.
In a small bowl, I whisk the olive oil, lemon juice, apple cider vinegar, salt, and black pepper until combined.
I pour the dressing over the salad and gently toss it again, making sure not to mash the avocado.
Finally, I taste the salad and adjust the seasoning if needed. I serve it right away for the freshest flavor.
Servings and Timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Calories: 180 kcal per serving
Variations
I like adding crumbled feta for a creamy, salty twist when I do not need the salad to stay vegan.
For extra protein, I add chickpeas, black beans, or grilled chicken.
When I want more crunch, I mix in bell pepper, radishes, or toasted seeds.
For a spicy version, I add diced jalapeño or a pinch of chili flakes.
Storage/Reheating
I prefer eating this avocado salad right after making it because avocado browns quickly.
For short storage, I keep it in an airtight container in the refrigerator for up to 1 day. I press a piece of plastic wrap directly over the salad to reduce air exposure.
I do not reheat this salad because it is meant to be served cold and fresh.
FAQs
Can I make avocado salad ahead of time?
I can prep the vegetables and dressing ahead of time, but I add the avocado right before serving so it stays fresh and green.
How do I keep avocado from turning brown?
I use lemon juice and store the salad tightly covered to slow browning.
Can I use lime juice instead of lemon juice?
Yes, I like using lime juice when I want a slightly brighter, more citrusy flavor.
What can I serve with avocado salad?
I serve it with rice bowls, tacos, grilled vegetables, sandwiches, or a simple protein.
Is this avocado salad vegan?
Yes, this recipe is vegan as written because it uses only plant-based ingredients.
Conclusion
This avocado salad is quick, fresh, and full of bright flavor. I like making it when I want something simple, colorful, and satisfying without cooking.
📖 Recipe:
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Avocado Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A fresh and colorful avocado salad with crisp vegetables and a bright lemon dressing, perfect as a light meal or refreshing side.
Ingredients
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely sliced
1 cucumber, diced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Salt to taste
Black pepper to taste
Instructions
- Add diced avocados, cherry tomatoes, cucumber, and red onion to a large mixing bowl.
- Add chopped parsley and gently toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, salt, and black pepper.
- Pour the dressing over the salad and gently toss, being careful not to mash the avocado.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
Add crumbled feta if not keeping the salad vegan for a creamy, salty twist.
Include chickpeas, black beans, or grilled chicken for extra protein.
Mix in bell peppers, radishes, or toasted seeds for added crunch.
Add jalapeño or chili flakes for a spicy variation.
Best served immediately; store in an airtight container up to 1 day with plastic wrap pressed on top to reduce browning.
Do not reheat; serve fresh and cold.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
