I put together a simple Avocado Salad with cucumber, tomatoes, red onion, green onion and a cilantro lime dressing, and I’m sharing one tiny secret about timing and seasoning that changes everything.
I can’t stop making this lately. I tossed ripe avocados with bright cherry tomatoes and something about the textures made me smile.
Its simple, bold and keeps surprising me each time I eat it. I’m not one for fuss but this Avocado Salad feels special without trying too hard, like a little flavor secret that shows up at my plate.
If you want a side that’s light but satisfying this Refreshing Salad will do it, and honestly you might catch yourself eating it straight from the bowl. Trust me you’ll be curious.
Ingredients
- Avocado: Creamy healthy fats and fiber, very filling, gives salad a rich texture
- Cucumber: Crunchy mostly water so light, adds fresh mild taste and extra hydration
- Cherry tomatoes: Sweet and tangy, vitamin C, low calorie, bright juicy pop in every bite
- Red onion: Sharp bite, small carbs, adds crunch and a savory punch, mellows when dressed
- Cilantro: Bright herb, vitamin K, fresh citrusy cast, can make flavors pop, some dislike it
- Lime juice: Tangy acid, adds sour brightness, boosts vitamin C and keeps avocado from browning
- Olive oil: Healthy monounsaturated fats, silky mouthfeel, helps dressing cling, subtle fruity notes
Ingredient Quantities
- 2 ripe avocados (about 14 oz / 400 g), peeled, pitted and cut into 1-inch cubes
- 1 medium cucumber (about 8 oz / 225 g), diced
- 1 cup cherry tomatoes, halved or 2 medium tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 2 green onions, thinly sliced (white and green parts)
- 1/4 cup fresh cilantro chopped
- 1 jalapeño, seeded and minced (optional)
- 3 tbsp fresh lime juice (about 1 to 2 limes)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, minced or grated (optional)
- 1 tsp honey or agave nectar (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
How to Make this
1. Cut the avocados into 1 inch cubes, dice the cucumber, halve or dice the tomatoes, thinly slice the red onion and green onions, chop the cilantro and mince the jalapeño if using. Put everything into a big bowl so it’s ready to go.
2. In a small bowl whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, the minced garlic if using, 1 tsp honey if you like a touch of sweetness, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Give it a good taste and tweak salt or lime if needed.
3. If your cucumber is watery, scoop out the seeds or pat the dice dry on a paper towel, this keeps the salad from getting soggy.
4. Pour about two thirds of the dressing over the chopped veggies and cilantro, reserve the rest to finish later. Gently fold everything together with a big spoon or spatula so you coat the pieces but don’t mash the avocado, you’re making a salad not guacamole.
5. Taste and add more dressing, salt or pepper as needed, a little extra lime brightens it up if it tastes flat.
6. If you want the avocado to stay bright longer toss it right after you dress it and press a piece of plastic wrap onto the surface or cover and chill, but best eaten within an hour for texture.
7. Let the salad sit for 5 to 10 minutes at room temp so the flavors mingle, or chill briefly if you prefer it cold, then give it one last gentle stir.
8. Serve immediately as a side or on top of greens, fish or grilled chicken, and enjoy.
Equipment Needed
1. Sharp chef’s knife, for peeling, pitting and cutting the avocados and chopping the veggies
2. Sturdy cutting board, so you dont slip while you cut
3. Large mixing bowl, to toss the salad in
4. Small bowl, for whisking the dressing
5. Measuring spoons and a tablespoon or small measuring cup, for lime, oil and honey
6. Citrus juicer or reamer (or a fork), to get the most juice from the limes
7. Large spoon or flexible spatula, to gently fold without mashing the avocado
8. Paper towels plus plastic wrap or an airtight container, to dry the cucumber and cover the salad
FAQ
The BEST Avocado Salad Recipe Substitutions and Variations
- Avocado → Ripe mango (1 large, peeled and cubed) or extra-firm tofu, cubed. Mango keeps the creamy mouthfeel but adds sweet tropical notes, tofu gives creaminess without the fat but the texture is a little firmer.
- Lime juice → Fresh lemon juice 1:1 or apple cider vinegar at about half the amount. Lemon is the closest swap for bright acidity, ACV is tangier so use less.
- Cilantro → Flat-leaf parsley or fresh basil. Parsley gives a similar green, herb-y lift without the soapy taste some ppl get, basil makes it a sweeter, more Italian style salad.
- Extra virgin olive oil → Avocado oil or grapeseed oil, same amount. Both are milder so the lime and tomatoes shine more, and they handle heat better if you warm the salad slightly.
Pro Tips
1. Pick avocados that give a little when you squeeze but aren’t squishy, they’ll hold their shape better so the salad looks fresh not mushy.
2. If your cucumber seems wet scoop out the seeds or pat the pieces dry on a towel, watery cucumber will make the whole salad watery and bland.
3. Whisk the dressing, taste it and tweak the lime and salt, then only add about two thirds at first. You can always add more but you can’t take it out.
4. Thinly slice red onion and soak it in cold water for 5 to 10 minutes to take the bite off, drain well so you don’t add extra liquid.
5. Fold gently with a big spoon so you don’t mash the avocado, press plastic wrap right onto the surface if you need to wait, and eat within an hour for best texture.
The BEST Avocado Salad Recipe
I put together a simple Avocado Salad with cucumber, tomatoes, red onion, green onion and a cilantro lime dressing, and I'm sharing one tiny secret about timing and seasoning that changes everything.
4
servings
254
kcal
Equipment: 1. Sharp chef’s knife, for peeling, pitting and cutting the avocados and chopping the veggies
2. Sturdy cutting board, so you dont slip while you cut
3. Large mixing bowl, to toss the salad in
4. Small bowl, for whisking the dressing
5. Measuring spoons and a tablespoon or small measuring cup, for lime, oil and honey
6. Citrus juicer or reamer (or a fork), to get the most juice from the limes
7. Large spoon or flexible spatula, to gently fold without mashing the avocado
8. Paper towels plus plastic wrap or an airtight container, to dry the cucumber and cover the salad
Ingredients
-
2 ripe avocados (about 14 oz / 400 g), peeled, pitted and cut into 1-inch cubes
-
1 medium cucumber (about 8 oz / 225 g), diced
-
1 cup cherry tomatoes, halved or 2 medium tomatoes, diced
-
1/4 cup red onion, thinly sliced
-
2 green onions, thinly sliced (white and green parts)
-
1/4 cup fresh cilantro chopped
-
1 jalapeño, seeded and minced (optional)
-
3 tbsp fresh lime juice (about 1 to 2 limes)
-
2 tbsp extra virgin olive oil
-
1 small garlic clove, minced or grated (optional)
-
1 tsp honey or agave nectar (optional)
-
1/2 tsp kosher salt
-
1/4 tsp freshly ground black pepper
Directions
- Cut the avocados into 1 inch cubes, dice the cucumber, halve or dice the tomatoes, thinly slice the red onion and green onions, chop the cilantro and mince the jalapeño if using. Put everything into a big bowl so it's ready to go.
- In a small bowl whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, the minced garlic if using, 1 tsp honey if you like a touch of sweetness, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Give it a good taste and tweak salt or lime if needed.
- If your cucumber is watery, scoop out the seeds or pat the dice dry on a paper towel, this keeps the salad from getting soggy.
- Pour about two thirds of the dressing over the chopped veggies and cilantro, reserve the rest to finish later. Gently fold everything together with a big spoon or spatula so you coat the pieces but don't mash the avocado, you're making a salad not guacamole.
- Taste and add more dressing, salt or pepper as needed, a little extra lime brightens it up if it tastes flat.
- If you want the avocado to stay bright longer toss it right after you dress it and press a piece of plastic wrap onto the surface or cover and chill, but best eaten within an hour for texture.
- Let the salad sit for 5 to 10 minutes at room temp so the flavors mingle, or chill briefly if you prefer it cold, then give it one last gentle stir.
- Serve immediately as a side or on top of greens, fish or grilled chicken, and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 240g
- Total number of serves: 4
- Calories: 254kcal
- Fat: 22g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 2.8g
- Monounsaturated: 14.8g
- Cholesterol: 0mg
- Sodium: 163mg
- Potassium: 660mg
- Carbohydrates: 16.4g
- Fiber: 8g
- Sugar: 6.3g
- Protein: 3g
- Vitamin A: 608IU
- Vitamin C: 27mg
- Calcium: 42mg
- Iron: 0.85mg
