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The Best Avocado Salad

A quick, flavorful avocado salad that combines creamy avocados with bright citrus and crunchy vegetables for a nutritious dish that's perfect for any occasion.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe Hass avocados Choose slightly soft to the touch; avoid mushy.
  • 1 cup cherry tomatoes, halved Or 2 Roma tomatoes, diced.
  • 1/4 cup finely diced red onion Soaked in cold water for 5 min to mellow.
  • 1 small cucumber, seeded and diced For extra crunch.
  • 2 tbsp fresh cilantro, chopped Or parsley for a milder flavor.
  • 1 tbsp extra-virgin olive oil Optional; for gloss and mouthfeel.
  • 1/2 tsp coarse sea salt Or to taste.
  • 1/4 tsp ground cumin or smoked paprika Optional; for warmth.
  • 1–2 tbsp toasted pepitas or chopped almonds For crunch and protein.

Method
 

Preparation
  1. Halve avocados, remove pits, and score flesh into cubes while still in the skin. Scoop gently into a bowl.
  2. Halve cherry tomatoes, dice cucumber, and finely chop onion and herbs.
Salting Avocados
  1. Sprinkle 1/2 tsp sea salt over avocado cubes and let them sit for 5–10 minutes.
Combining Ingredients
  1. Add tomatoes, cucumber, red onion, and herbs to the bowl with avocado.
  2. Squeeze lime juice over ingredients and add olive oil if using. Gently fold until coated.
Final Touches
  1. Add pepper, optional cumin or smoked paprika, and toasted pepitas. Taste and adjust salt or acid.
Serving Suggestions
  1. Serve immediately over mixed greens, toasted sourdough, or grilled fish.

Notes

For variations, consider using Greek yogurt instead of olive oil for a lighter version or adding jalapeño for spice. Make sure to avoid over-mixing to keep the avocado chunky.