Avocado Salad

Sharing is caring!

This avocado salad is light and refreshing. It's made with creamy avocados, crunchy cucumbers, cherry tomatoes, olives, onions, and fresh herbs. Then, topped with a lemon and olive oil dressing. This will soon become your next favorite salad.

A great way to make salad rich and creamy without all the extra fat is to use avocado. In fact, often I will mash an avocado in the blender and serve it instead of mayo with fries and chips.

This is my absolute favorite everyday salad. In fact, I often will eat my protein 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.

About 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 and it should open into two.
  • Carefully stick the sharp side of a kinfe 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
  • Always cut avocado just before you are going to serve because it does oxidize quickly.
  • Squeezing lemon juice and covering it well with plastic will slow the process of oxidization.
  • If you need half an avocado. Leave the other half with the pit on, wrap well in plastic and store it in the fridge. It will stay good for 24 hours before oxidizing.

Ingredients and substitutes

• Tomatoes - I am using cherry tomatoes but you can use one large tomato cut into cubes. I like to deseed the tomatoes to keep the salad from getting too soggy.
• Onion - When it comes to a salad, I love the red Spanish 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 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 white wine vinegar or apple cider vinegar.
• Olive oil - When it comes to salads, I love to use good quality cold-pressed olive oil.

Step by step instructions (pin)

Dressing

• In a bowl or mason jar, combine the lemon juice, sugar, salt, and olive oil. Use a whisk to combine well.

Salad

• Dice the cucumbers, tomatoes, and onions. Chop the avocado just before you are about to make the salad.
• In a salad bowl, combine the chopped veggies, cucumber, tomatoes, avocado, onions, parsley, and olives.
• Pour over the salad dressing combine well.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

You may also like

• Tomato mozzarella salad
• Chickpea salad or Couscous salad
• Celery salad or Carrot salad
• Asian salad
• Tomato salad with red onions

---

Sharing is caring!