Avocado Salad

A creamy avocado-based salad is an easy 30-second side dish to make. It’s light and refreshing. Throw in some veggies and you’ve got a quick avocado salad for lunch or dinner that you can eat on the run.

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Avocados are packed with healthy fats and potassium, but they’re often overlooked as a meal ingredient.

Why make this salad

• This avocado salad is a tasty treat for anyone looking for something light and quick.
• A great way to make a simple salad rich and creamy without all the extra fat is to use avocado. In fact, I often will mash the avocado in the blender and serve it instead of mayo with fries and chips.
• You can serve this as a healthy side dish for starch with any protein. In fact, I often eat my main courses, such as chicken or fish, with salad instead of rice or potatoes. And while my kids claim they want to eat rice, I find them enjoying this salad because it’s so creamy and refreshing.
• And, the best thing about this salad is that almost everything can be switched or substituted. If you don’t like something, you can easily omit or switch it to something else.

Ingredients and substitutes

• Avocado – Use ripe avocados, but make sure they are not mushy or firm. You want it soft enough to be able to eat with a fork but still hold its shape.
• Tomatoes – I am using cherry tomatoes, but you can use one large tomato cut into cubes. I like to deseed large tomatoes to keep the salad from getting too soggy. When in season, I love to use multi-colored grape tomatoes.
• Cucumbers – I am using an English cucumber, but any variety that you love eating, such as Persian or pole cucumbers, works too. Make sure to use a nice crisp cucumber that is not too soft and will not release too much liquid.
• Onion – When it comes to a salad, I love the Spanish red onion. It has a wonderful sweetness to it. If you don’t like raw onions, add a few tablespoons of the dressing to the onions and leave them aside for 5 minutes. This softens it and takes away that raw taste.
• Olives – I like to add a variety of olives, preferably deseeded, so no one bites into the seeds.
• Lemon juice – You can also add fresh lime juice, white wine vinegar, or apple cider vinegar. If you like a lemon flavor, go ahead and add the zest in too.
• Olive oil – When it comes to salads, I love to use good-quality cold-pressed olive oil or extra virgin olive oil.
• Fresh herbs – I am using parsley today, but fresh cilantro, mint, dill, and fresh basil are a great addition too.
• Optional ingredients
  • Garlic – a 1/8 teaspoon of garlic powder in the dressing adds a wonderful flavor.
  • Oregano – a sprinkle of dried oregano in the dressing is wonderful.
  • Spice – I’m not a big fan of spicy food in my salad, but if you do, then add a dash of red pepper flakes or hot sauce to the dressing.

Step-by-step: Easy avocado salad recipe

• Prep dressing – In a small bowl or mason jar, combine the lemon juice, sugar, salt, and olive oil. Use a whisk to combine well. Set aside.
• Prep the veggies – Dice the cucumbers, tomatoes, and onions. Chop the avocados just before you are about to make the salad.
• Combine – In a large bowl, combine the chopped veggies, cucumber, tomatoes, avocado, onions, parsley, and olives.
• Dressing – Pour over the salad dressing and toss everything to combine well.

How to choose, cut, and store an avocado?

• Choosing an avocado
  • It should be firm but have a little give when you press.
  • If the avocado is hard, it means it is not ready, so don’t cut it.
  • You can ripen an avocado in a paper bag in about 2 to 4 days.
  • Adding a banana to the paper bag will speed up the process of ripening.
• Cutting an avocado
  • Cut each avocado in half first. Then, twist it, and it should open into two.
  • Carefully stick the sharp side of a knife into the pit and twist it. The pit will get stuck to the knife. Lift it off and throw the pit.
  • Next, use a spoon to scoop the whole avocado out of the skin.
  • Then, cut into strips on one side. Turn and cut again. That should give you squares perfect for your salad.
• Storing avocado
  • Store avocado on the counter; in fact, a paper bag will help ripen the avocados quicker.
  • Always cut an avocado just before serving, as it oxidizes quickly.
  • Squeezing lemon juice and covering it well with plastic will slow the process of oxidation.
  • If you need half an avocado. Leave the other half with the pit on, wrap it well in plastic, and store it in the fridge. It will stay good for 24 hours before oxidizing.

More salad recipes

• Cherry Tomato Salad – Tomato Mozzarella Salad
• Chickpeas Salad or Couscous Salad
• Beet Salad
• Asian Salad Recipe
• Lebanese Roasted Eggplant Salad
• Easy Celery Salad Recipe with Cranberries and Pecans
• Easy Cabbage Salad or Quick Carrot Salad

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