This vibrant and refreshing avocado salad is a nutritious mix of crunchy vegetables and rich and creamy avocado. It’s a healthy and nutritious choice that’s perfect for lunch or as a side dish. The salad is packed with flavor and it comes together in just 15 minutes!
Why This Recipe Works
This refreshing avocado salad is a perfect blend of creamy and crunchy textures with a burst of fresh flavors. For the base of the salad I used cucumber, tomatoes, and bell pepper.
The cucumber provides a refreshing crunch, while the cherry tomatoes add a pop of sweetness and vibrant color. Sliced yellow and red bell peppers bring a mild, sweet flavor and a subtle crunch.
The star of the salad is of course the ripe avocado, which adds a rich, buttery taste and a creamy texture. To enhance the freshness of the salad, I added chopped parsley and mint, which bring a subtle fresh herb flavor that perfectly goes with the creaminess of the avocado.
The dressing for this salad is kept super simple to let the natural flavors of the ingredients shine. I used a light vinaigrette of olive oil, lemon juice, salt, pepper, and garlic, which adds a mild pungency.
This salad is perfect as a side dish or a light lunch on its own. It’s nutritious, flavorful, and satisfying all at once. It’s packed with vitamins, antioxidants, and healthy fats that will will keep you energized and feeling great all day long.
I absolutely love to make it for BBQs and it’s one of our favorite salads for the warmer months!
What Goes Into This Recipe
- Avocado – make sure to use perfectly ripe avocados.
- Cucumber – use an English cucumber.
- Bell Pepper – red and yellow.
- Cherry Tomatoes – they are more aromatic than larger tomatoes.
- Garlic – I used three cloves of garlic.
- Lemon – fresh lemon juice for the dressing.
- Olive Oil – use organic “extra virgin” olive oil for the best dressing.
- Salt & Pepper
- Green Onions
- Fresh Mint & Parsley – the fresh herb flavor complements the creamy avocado and crispy vegetables perfectly.
How To Make This Recipe
1. Step: Cut the green onions into rings.
2. Step: Wash and cut the cherry tomatoes into halves.
3. Step: Finely chop the fresh parsley and mint.
4. Step: Juice the lemon.
5. Step: Cut the avocado into halves.
6. Step: Cut the avocado into medium pieces (about 1 inch).
7. Step: Place all ingredients in a large bowl. In a small bowl, combine the olive oil, fresh lemon juice, salt, and pepper.
8. Step: Add the dressing to the salad and stir well.
Recipe Notes
- I used three small to medium-sized cloves of garlic for the dressing. Use less garlic if you want a less distinct garlic flavor.
- To make this salad even more filling and rich in nutrients, you can add cooked quinoa. This way it becomes a whole and very balanced meal.
- For more protein, you could add canned kidney beans or chickpeas.
Frequently Asked Questions
How Long Does This Salad Last?
Unfortunately, avocado doesn’t last very long. Stored in an airtight container in the fridge, the avocado salad will last up to 2 days.
The lemon juice will help to keep it fresh. However, the avocado will turn slightly brown.
Related Recipes
- Tomato Onion Salad
- Greek Salad
- Bulgur Salad
- Vegan Chickpea Salad
- Quinoa Black Bean Salad
- Asparagus Salad
I Love To Hear From You!
I hope you like this avocado salad as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Avocado Salad
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Ingredients
- 2 ripe avocados
- 1/2 English cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups cherry tomatoes
- 3 small to medium-sized cloves of garlic
- juice of 1 lemon
- 4 tablespoons olive oil
- 2 green onions
- 1 cup fresh parsley
- 1/2 cup fresh mint
- salt, to taste
- black pepper, to taste
Instructions
-
Cut the green onions into rings.
-
Wash and cut the cherry tomatoes into halves. Dice the bell peppers.
-
Finely chop the fresh parsley and mint.
-
Juice the lemon.
-
Cut the avocado into halves.
-
Cut the avocado into medium pieces (about 1 inch).
-
Place all ingredients in a large bowl. In a small bowl, combine the olive oil, fresh lemon juice, salt, and pepper.
-
Add the dressing to the salad and stir well.
Notes
- I used three small to medium-sized cloves of garlic for the dressing. Use less garlic if you want a less distinct garlic flavor.
- To make this salad even more filling and rich in nutrients, you can add cooked quinoa. This way it becomes a whole and very balanced meal.
- For more protein, you could add canned kidney beans or chickpeas.
Nutrition
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