This Pickled Onion and Avocado Salad is packed with lots of goodies including cucumber, corn and tomato. It’s topped with a simple lime juice dressing and is perfect for summer parties and BBQs. Enjoy this salad as a side or as a dip with corn chips!
Pickled red onions are one of my favorite summer condiments, and they go so well with this Pickled Onion Avocado Salad! They give this salad a nice note of vinegar and a pretty pink color. I love a freshly chopped salad that you can enjoy as a side dish or as a dip with fries.
I originally wanted to make just a simple salad with avocado, pickled onions, and cucumber, but then I couldn’t help but add a few more goodies like tomatoes, cucumber, chickpeas, and corn. This summer salad is so colorful and delicious!
Recipe ingredients for pickled onion and avocado salad
- pickled onions – I love making my own pickled red onions for this salad because they’re really easy and taste so fresh. I’ve seen jars of pickled red onions sold next to the olives in the supermarket but didn’t like the one I tried. You have to make my recipe a day in advance, so keep that in mind!
- avocado – I used an extra large avocado for this salad, but you could also use 2 small avocados. I originally wanted to make more of an avocado salad, but decided to add a few other ingredients. However, you can add as much avocado as you like.
- Cucumber – I’ve been loving adding fresh cucumbers to my chopped salads lately. It’s so refreshing and makes for a nice crunch. I like to use English or greenhouse cucumbers because their skin isn’t thick and waxy like regular cucumbers and the seeds are much smaller.
- Corn – I only used a can of candy corn, but you can use frozen corn or even fresh corn on the cob.
- tomato – The tomato provides a nice color and of course goes very well with all the other ingredients. You can use vine tomatoes, Roma tomatoes or even cherry tomatoes for this recipe.
- coriander – Coriander pairs well with Southwestern flavors, so it was an obvious choice for me! You can also use any other fresh herbs you like. Parsley, mint, dill, or even scallions would be great.
- Garlic – I love fresh garlic so I added about 2 large cloves that I chopped up. If you’re not a fan of fresh garlic, you can omit the garlic or use granulated garlic instead.
- dressing – The dressing for this salad is very simple and consists only of olive oil, lime juice, cumin and salt and pepper.
How to make Pickled Onion Avocado Salad with Cucumber
- Wash all the vegetables and then finely chop with cucumber, avocado, tomato and pickled red onions. Pour into a large bowl Then add the chickpeas, corn, coriander, oil, lemon juice, cumin, and salt and pepper.
- Mix everything well, season to taste and add salt, pepper, cumin or lime juice if desired. Serve as a side with a salad or dip with corn chips.
Frequently asked questions about the recipe
- Is this recipe vegan? Yes.
- Is this salad gluten free? Yes.
- Do I have to make my pickled onions myself? I prefer making my own because they are really easy to make and I already know I like the taste of them. You can also buy pickled onions if you don’t want to make them yourself.
- Where can you buy pickled red onions? I bought a jar of pickled red onions at our neighborhood grocery store alongside the olives in the jar. Personally, I didn’t particularly like the taste, but a larger grocery store may have more than one branded option.
- Can this avocado salad be made ahead of time? Yes, you can prepare it a few hours in advance if you are taking it somewhere. I’d probably suggest leaving out the avocado until you’re ready to eat it, just to keep it as fresh as possible.
- How long does this salad keep in the fridge? There is a good amount of lemon juice in this salad which keeps the avocado looking fresh so it should keep for around 2-3 days.
Do you have a question that I haven’t answered? Ask me in the comments below and I’ll get back to you as soon as possible!
Looking for more fresh summer salad recipes
Cucumber Edamame Salad
Chickpea salad with cucumber and cabbage
Herb cucumber salad with feta
Asian-inspired chopped coleslaw
Creamy Southwest Chopped Coleslaw
Press
Pickled onion and avocado salad with cucumber
- Total time: 15 minutes
- Yield: 4-6 1X
- Diet: Vegan
Description
This Pickled Onion and Avocado Salad is packed with lots of goodies including cucumber, corn and tomato. It’s topped with a simple lime juice dressing and is perfect for summer parties and BBQs. Enjoy this salad as a side or as a dip with corn chips!
- 2 cups small cucumber cubes, I like to use English cucumbers
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup Corn kernels, fresh, frozen or canned
- 1 large avocado, peeled, seeded and diced
- 1 cup chopped pickled red onions, homemade or store-bought
- 1/2 cup chopped coriander
- 2–3 Garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/4 cup Extra virgin olive oil
- 1/4 cup fresh lime juice, approx two big limes
- Salt and black pepper to taste
instructions
- Wash and dry all the vegetables well, then finely dice the cucumber, avocado, tomato, and pickled red onion.
- Place diced vegetables in a large bowl, then add chickpeas, corn, coriander, oil, lemon juice, cumin, and salt and pepper.
- Mix everything well, season to taste and add salt, pepper, cumin or lime juice if desired. Serve as a side with a salad or dip with corn chips.
Remarks
The pickled onion recipe I link above is a fridge pickled onion recipe, so it needs to be prepared about 24 hours in advance.
The salad should keep in the fridge for 2-3 days if stored in an airtight container.
If you’re making this avocado salad ahead of time, I recommend waiting until it’s ready to serve before adding the avocado.
- Preparation time: 15 minutes
- Cooking time: 0 mins
- Category: By the way, vegan
- Method: No chef
- Kitchen: Mexican inspired
Keywords: Pickled onion and avocado salad