Avocado Salad Recipe
Refreshing, vibrant tomato cucumber avocado salad with an herby lemon vinaigrette is the perfect side dish to any gathering! Use it as a condiment or dip if you'd like!
Servings: 6 Servings
Calories: 174kcal
Ingredients
Avocado Salad:
- 2 large ripe but firm avocados peeled and diced
- 1 medium-sized English cucumber peeled, seeded and chopped
- 1 cup cherry tomatoes
- ½ small red onion thinly sliced
- 3 green onions thinly sliced
Salad Dressing:
- 3 Tbsp avocado oil*
- 2 Tbsp lime juice or lemon juice
- 1 Tbsp rice vinegar**
- 2 tsp pure maple syrup
- 1 small clove garlic chopped
- ¼ cup fresh cilantro chopped
- 1 tsp fresh oregano chopped (or ½ tsp dried)
- ¼ tsp sea salt to taste
- ⅛ tsp black pepper to taste
Instructions
- Stir together the ingredients for the salad dressing in a bowl or measuring cup and set aside until ready to use.
- Add all of the ingredients for the avocado salad to a large mixing bowl (diced avocado, seeded and chopped cucumber, chopped cherry tomatoes, sliced red onion, and chopped green onions). Pour in all of the salad dressing and gently toss everything together until everything is coated with dressing.
- Taste the salad for flavor and add more salt or lime juice to taste.
- Serve immediately in a large salad bowl or store leftovers in an airtight container in the refrigerator for up to 24 hours for best results.
Video
Notes
*or extra virgin olive oil
**you can also use apple cider vinegar or red wine vinegar
Salad is freshest when eaten within the first 12 hours, so I don't recommend this as a recipe one would make in advance.
Nutrition
Serving: 1(of 6) | Calories: 174kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Fiber: 4g | Sugar: 4g