A fresh and colorful avocado salad with crisp vegetables and a bright lemon dressing, perfect as a light meal or refreshing side.

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

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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.

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.