If you’re searching for a dish that bursts with color, flavor, and goodness, you can’t go wrong with this Avocado Salad Recipe. Ripe avocados mingle with crisp cucumber, juicy tomatoes, zesty onions, and a limey, herby dressing that brightens every bite. Whether you need a quick lunch, a vibrant side, or a show-stopper for your next potluck, this refreshing salad checks all the boxes. There’s something almost magical about how these simple ingredients come together to create something so crave-worthy!

Ingredients You’ll Need

The beauty of this Avocado Salad Recipe is in its simplicity. Each ingredient plays an important role, offering unique flavors, texture, or just the right pop of color. With just a handful of fresh produce and a zippy homemade dressing, you can create a salad that feels special enough for guests or easy enough for a weekday lunch.

Avocados: Firm but ripe avocados add creaminess and healthy richness—be gentle when tossing to keep their lovely cubes intact.
English cucumber: Its mild crunch and subtle sweetness perfectly complement the softer avocado and juicy tomatoes.
Cherry tomatoes: These bring vibrant color and a burst of juicy freshness—use a mix of red, yellow, and orange for extra flair!
Red onion: Thinly sliced for a gentle tang, red onion gives the salad a sharp flavor and pretty purple hue.
Green onions: Their mild flavor and fresh bite add depth without overpowering the star ingredients.
Avocado oil or extra-virgin olive oil: The base of your dressing, avocado oil provides a subtle flavor that lets the salad shine.
Lime juice (or lemon juice): Citrus brightens everything up and keeps those gorgeous avocados from browning.
Rice vinegar: Adds gentle acidity; apple cider vinegar or red wine vinegar are great substitutes.
Pure maple syrup: Just a tiny bit of natural sweetness balances all the tart and tangy notes.
Garlic: One small clove imparts a whisper of pungency—chop it finely for even distribution.
Fresh cilantro: Brings a punchy, herbaceous note that makes the salad taste ultra-fresh.
Fresh oregano (or dried): Just a teaspoon of this aromatic herb adds another layer of interest.
Sea salt: It’s the secret to tying all the flavors together; season to your liking.
Black pepper: Just a pinch sharpens and balances the flavor profile completely.

How to Make Avocado Salad Recipe

Step 1: Whisk Together the Dressing

Start by adding the avocado oil, lime juice, rice vinegar, pure maple syrup, garlic, chopped cilantro, oregano, sea salt, and black pepper to a bowl or measuring cup. Whisk briskly until well combined, making sure the oil and juices blend into a silky, fragrant dressing. This little step infuses every bite of the Avocado Salad Recipe with irresistible flavor!

Step 2: Prep the Fresh Ingredients

Dice your avocados and chop the cucumber and tomatoes into bite-size pieces. Slice your red onion thinly and chop the green onions to delicate rounds. The key is to keep everything similar in size, so every forkful has a bit of everything. Take a second to admire that gorgeous color palette!

Step 3: Combine the Salad

Gently add your diced avocados, cucumbers, cherry tomatoes, red onion, and green onions to a large mixing bowl. Pour the dressing right over the top, being sure not to miss a drop. Using a large spoon or spatula, gently toss the salad just until everything is well coated. Be gentle—the avocados are delicate!

Step 4: Taste and Adjust

Take a quick taste and add a bit more sea salt or a squeeze of lime juice if needed. Since avocados and tomatoes can vary in flavor, a final adjustment ensures each batch of your Avocado Salad Recipe is just right!

Step 5: Serve and Enjoy

Your beautiful creation is now ready to grace the table! Serve in a large salad bowl or individual plates, and watch it disappear. This salad is definitely best enjoyed fresh, when the flavors are brightest and the avocados are at their creamiest.

How to Serve Avocado Salad Recipe

Garnishes

Give your Avocado Salad Recipe a finishing touch with a sprinkle of extra chopped cilantro, a flurry of freshly cracked pepper, or even a scattering of toasted seeds or nuts. Slices of lime on the side make your salad look extra inviting!

Side Dishes

This salad pairs beautifully with so many mains. Try it alongside grilled chicken, fish, or even a simply prepared steak for a fresh, colorful counterpoint. It’s also lovely next to tacos, veggie burgers, or as a topper for grain bowls.

Creative Ways to Present

For a fun twist, scoop the Avocado Salad Recipe into crisp lettuce cups or hollowed-out avocados for individual servings. You can even pile it on toasted bread for a vibrant open-faced sandwich, or serve over quinoa for a more filling meal.

Make Ahead and Storage

Storing Leftovers

If you happen to have a little salad left after your meal, simply scoop it into an airtight container and refrigerate. The Avocado Salad Recipe is best within 12 to 24 hours—after that, the avocado can begin to soften a bit much, and the veggies may lose their crunch.

Freezing

This is not a salad that takes kindly to freezing. Avocados and tomatoes change texture when frozen and thawed, so it’s best to only make as much as you’ll enjoy fresh within a day or so.

Reheating

This refreshing salad is meant to be eaten cold. If it’s been refrigerated, just give it a gentle toss to redistribute the dressing before serving, and maybe add a pinch of extra salt or a drizzle of fresh lime juice to perk up the flavors.

FAQs

Can I use regular cucumbers instead of English cucumber?

Absolutely! If you use a regular cucumber, you might want to peel it and scoop out the seeds for the best texture. English cucumbers are seedless and have thinner skins, but either type works.

What can I use instead of cilantro?

If cilantro isn’t your thing, try fresh parsley or even a bit of fresh basil for a different herbal note. You can also leave it out entirely—the Avocado Salad Recipe will still be delicious.

How do I keep the avocado from browning?

The lime juice in the dressing slows browning by coating the avocado. Just be sure to toss everything promptly, and keep the salad tightly covered in the fridge if you’re saving leftovers.

Can I make the dressing ahead?

Yes! The dressing can be mixed and refrigerated up to two days in advance. Just give it a good shake or stir before pouring over your salad.

Is the salad vegan and gluten-free?

It absolutely is! This Avocado Salad Recipe is naturally vegan, dairy-free, gluten-free, and packed with wholesome plant-based goodness. Just double-check your vinegar and syrup if you have strict dietary needs.

Final Thoughts

If you love simple, vibrant food that comes together in minutes, you have to give this Avocado Salad Recipe a try. It’s a burst of freshness in every bite, and I hope it becomes a go-to favorite in your home, too!