Avocado Salad – The BEST easy recipe!

This super healthy avocado salad recipe is one of the easiest recipes you will ever make!

The best recipe for avocado salad

Simply put everything together in a bowl, serve and enjoy. The entire recipe is put together in less than five minutes, no salad dressing needed.

It’s a great appetizer or side dish. And the rainbow salad can be vegan, sugar-free, gluten-free, oil-free, low-carb, paleo, and keto-friendly.

If you like guacamole, hopefully you’ll love this delicious avocado recipe too.

You might also like buffalo cauliflower wings

Avocado Tomato Salad Ingredients

The easy salad calls for six basic ingredients: chopped avocado, diced tomatoes, diced onions, yellow, orange, or red bell peppers, fresh cilantro, and lime juice. Season the side salad with salt and pepper.

It’s extremely versatile, so feel free to adapt the recipe to the ingredients you have on hand. You can also simply omit the coriander if you like.

Try substituting bell peppers for diced mangoes or strawberries, add lettuce or greens, or throw in 1/2 cup of corn, cucumber, or roasted yams (how to cook yams) or Japanese yams.

Or add chopped jalapeños and stir in a pinch of chilli powder to make a Whole30 suitably flavorful Mexican Avocado Salad.

Left over avocado? Use it in an avocado smoothie

Watch the avocado salad recipe video above

Ways to serve the healthy side of salad

Homemade Avocado Salad is a great healthy side dish for dinner, a holiday appetizer, or even a quick main course for lunch.

Try it on Veggie Burgers or Black Bean Burgers.

Or wrap it in tortillas or taco shells with burritos, vegan tacos, or sweet potato chili.

The simple recipe also works as a heart-healthy spread instead of tuna, egg salad or the popular avocado toast.

I often make it a main meal by stirring in a protein source. Traditional summer avocado salads sometimes call for grilled chicken, shrimp, or salmon. I opt for a high-protein vegan avocado salad by adding lentils, beans, or chickpeas instead.

Below is a photo of my favorite avocado black bean salad that gets ten stars for presentation. Guests are always amazed at how colorful and beautiful the salad looks, and it tastes even better!

How to make avocado salad

Gather all your ingredients.

If your avocado isn’t ripe yet, wait a few days. Or put it in a brown paper bag with an apple, banana, or kiwi, which will help the fruit ripen faster.

Avocados are ripe when they yield slightly but don’t feel mushy when squeezed.

For the recipe, combine the diced avocado, tomatoes, onion, chopped bell pepper, and lime juice in a medium serving bowl. If you’re adding a protein source, stir it in along with everything else.

Taste and season to taste. Serve the salad cold.

Store leftovers in an airtight container in the refrigerator. Leftover lettuce should stay fresh for up to three days. The avocado may start to turn brown, but this won’t affect the flavor.

The tighter you cover the container, the less air gets into the healthy salad recipe. Use a very tight lid or place plastic wrap directly on the veggies and up the sides. This increases the time before the avocado oxidizes and turns brown.

While you can technically freeze the recipe, it does change the texture. Therefore, for best results, I do not recommend freezing this salad.

Health Benefits of Avocado

Avocados are cholesterol-free and contain nearly twenty vitamins, minerals, and phytonutrients, including folic acid, potassium, vitamin C, vitamin E, vitamin K, magnesium, and B vitamins like riboflavin and niacin.

Although avocados are not a low-fat food, most of their fats are heart-healthy unsaturated fat, not saturated fat. For this reason, many weight loss diets include avocado.

A single serving of avocado provides eight percent of the recommended daily value of fiber. They also contain less sugar than most other fruits.