Fresh and creamy avocado salad recipe

Creamy avocado, piquant onions, juicy tomatoes, and a tangy lemon dressing combine in this easy avocado salad recipe. This delicious side takes only 15 minutes to prepare, so it makes a regular appearance on our table during the warmer months. Plus, it’s both naturally gluten-free and vegetarian, making it an excellent choice for any crowd.

About the avocado salad recipe

Guys, I have a feeling you will fall head over heels for this delicious avocado salad recipe.

First let’s talk about the taste. The subtly sweet, smooth and creamy flavor of the avocado contrasts sharply with the crisp spiciness of the onion, the juicy acidity of the tomato and the tart lemon dressing. Herbs and spices impart a warm, earthy flavor reminiscent of guacamole.

Besides being delicious, this simple side dish is quick and easy to prepare. This avocado salad is a breeze to make; You will be done in just 10 to 20 minutes!

Salads are balanced and healthy. With plenty of vegetables and heart-healthy fats, this is a side dish you can feel good about eating.

It is made of only ten ingredients. A short ingredient list is further proof of how easy this recipe is to make.

Components and Substitutions

As promised, you don’t need much to make my ridiculously delicious avocado salad recipe. Here’s what you need:

• Avocados – Use Hass avocado if possible. Always use ripe avocados for best flavor and texture. If the avocados are not ripe, place them in a brown paper bag and leave them on the kitchen counter for a few days until they are ripe.
• Extra virgin olive oil – The slightly peppery and herbal flavor of the Evo pairs well with the avocado and the rest of the ingredients.
• lemon – You’ll want both zest and juice for a brighter flavor.
• Smoked paprika – Adding smoked paprika to the dressing adds a touch of smokiness and heat that is absolutely delicious. If you don’t have smoked paprika, you can easily substitute with cayenne pepper or cayenne pepper powder.
• GArlik – Freshly minced or finely chopped Garlic has the best flavor, but feel free to use garlic powder if needed.
• onion – Any color onion will work here, but I like to get red or sweet yellow onions for raw applications. You can also use green onions (scallions) if you want.
• tomato – Choose summer-ripe tomatoes, or greenhouse-grown cherry tomatoes if they’re not in season.
• Fresh parsley or cilantro – A sprinkling of herbal goodness is a lovely addition to this fresh summer salad.
• black salt – While optional, kale adds a little pop of sulfurous flavor that we just love.
• Salt and cracked black pepper – Add these simple spices to taste.

Step by step guide

How to Make Avocado Salad

This easy salad comes together in a snap! Here’s how it’s done:

Make the salad dressing

1. In a small bowl, add 1 tablespoon extra virgin olive oil and the zest from 1 small lemon.

2. Add 1 to 2 teaspoons of lemon juice.

3. Add ¼ teaspoon smoked paprika, ¼ teaspoon black pepper, and 1 small to medium garlic clove (minced or finely chopped).

Note: You can use ¼ teaspoon cayenne pepper, sweet paprika or cayenne powder in place of smoked paprika.

You can also use ¼ teaspoon of garlic powder in place of fresh garlic cloves if needed.

4. Mix very well and keep the dressing aside.

Prepare the avocado and vegetables

5. Finely chop 1 small onion, 1 medium tomato and some parsley or coriander leaves.

You will need ¼ cup finely chopped onion, ⅓ to ½ cup chopped tomatoes, 1 tablespoon finely chopped parsley or cilantro.

6. Place the chopped onion, tomato and parsley in a mixing bowl.

7. Now cut 2 medium sized avocados in half.

8. Remove the seeds and scoop out the pulp with a spoon from the avocado halves.

9. Cut the avocado pulp. If you don’t want to cut the avocado, just add the avocado pulp to the bowl. Mash and mix everything together.

Assemble the avocado salad

10. Place the sliced ​​avocados in the mixing bowl.

11. Give the dressing a quick whisk and pour into the bowl.

12. Add a dash of black salt (optional), then regular white salt, or kosher salt, or Himalayan pink salt, or edible rock salt.

Adding black salt gives the salad a slight egg taste. I used a mixture of both black salt and edible rock salt.

13. Toss and mix well.

14. Serve avocado salad as a side or light main. When serving, garnish with some finely chopped parsley or coriander leaves.

Tips and variations

• Add more crunch: Add 1 small to medium cucumber or about ¼ cup finely chopped bell pepper (red or yellow) to the salad.
• Today: Mild herbs of your choice can be added. Cilantro or parsley are my favorites, but feel free to try mint, dill, tarragon, or whatever you like.
• Spices: Some cumin or cilantro can also be sprinkled on the salad for a little warmth.
• Bright and tangy: For a tangier flavor, add 2 to 3 teaspoons of lemon juice.
• Serving: Salad serves 3 if served as a side, or 1 to 2 if served as a main.
• Proceed to: This salad can be made ahead and then refrigerated for a few hours. In this case, add salt just before you serve it. But the salad is best served fresh, as avocados oxidize and turn brown when exposed to air.

FAQs

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This avocado salad recipe post was updated from the archives, first published on March 17, 2014, and republished on March 2023.