Avocado Salad
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Avocado Salad is what I make when I need something filling but don’t want to turn on the stove. Creamy avocado cubes, crunchy cucumber, and juicy cherry tomatoes get tossed with tangy lemon-herb dressing made with honey and Dijon. Every bite gives you sweet and zesty flavors. It’s fresh and light, exactly what you want on warm days.
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I make this side dish year-round for family dinners, taco nights, potlucks, picnics, and summer BBQs because it’s simple, quick, and requires no cooking. It’s a healthy, kid-friendly crowd-pleaser that travels well and works perfectly for lunch prep. Serve it right after tossing so the avocados stay bright green. It keeps for about a day in the fridge.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Avocado Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how quickly this comes together.
Combine the Salad Ingredients
In a large bowl, gently toss together the avocados, cherry tomatoes, cucumber, red onion, garlic, cilantro, and a pinch of salt and pepper. I like using this stainless steel salad bowl because it’s wide enough to toss everything without crushing the avocado cubes.
You want to be gentle here so the creamy avocados stay in nice chunks rather than turning to mush. The garlic and fresh cilantro get distributed throughout, and you’ll start to smell that fresh, bright combination right away.
Make the Lemon Herb Dressing
In a small jar or bowl, combine the olive oil, lemon juice and zest, honey, Dijon mustard, and fresh herbs. Season with salt and pepper. A salad dressing shaker makes this step incredibly easy: you can measure, mix, and pour everything in one container, and it seals tightly so you can shake everything together in seconds.
Season with salt and pepper. The honey helps emulsify the oil and fresh lime juice so you get a smooth, creamy dressing that won’t separate. You’ll notice the color turns pale yellow and the texture becomes thick and cohesive when it’s ready.
Dress and Toss the Salad
Pour the dressing over the salad and gently toss to evenly coat all the ingredients. I use long-handled silicone-tipped tongs for this because they grip the vegetables without squishing the avocado cubes.
You want every piece coated but still intact. The dressing should cling to the avocados and vegetables without pooling at the bottom of the bowl.
Serve and Enjoy
Serve the salad immediately while the avocados are still bright green and the vegetables are crisp. You can transfer it to a salad bowl for a beautiful presentation at potlucks or parties, or serve it directly from the bowl for casual meals.
The flavors are brightest and the textures are best within the first hour of making it, so don’t let it sit too long before digging in. Enjoy!
If you need to transport it, keep the salad and dressing separate until you arrive. This salad spinner is great for washing and drying your vegetables ahead of time, and it doubles as a serving bowl with a built-in colander that keeps everything fresh and crisp during transport.
Bring the dressing in a separate jar and toss everything together right before serving so the avocados stay bright green.
Equipment
Ingredients
- 3-4 small avocados cubed
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- ¼ red onion chopped small
- 1 teaspoon garlic minced
- ¼ cup cilantro chopped
- Salt and pepper
For the Dressing:
- ¼ cup olive oil
- 1 lemon squeezed and zested
- 1 tablespoon honey
- 1 tablespoon Dijon Mustard
- 2 tablespoons chopped fresh herbs dill, parsley
- Salt and pepper
Instructions
- In a large mixing bowl, gently toss together the avocados, cherry tomatoes, cucumber, red onion, garlic, cilantro, and a pinch of salt and pepper.3-4 small avocados, 1 cup cherry tomatoes, ½ cucumber, ¼ red onion, 1 teaspoon garlic, ¼ cup cilantro, Salt and pepper
- In a small jar or bowl, combine the olive oil, lemon juice and zest, honey, Dijon mustard, and fresh herbs. Season with salt and pepper. Shake or whisk until smooth and emulsified.¼ cup olive oil, 1 lemon, 1 tablespoon honey, 1 tablespoon Dijon Mustard, 2 tablespoons chopped fresh herbs, Salt and pepper
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately for best texture and flavor.
Video
Notes
- Choose ripe but firm avocados: You want avocados that yield slightly to gentle pressure but aren’t mushy. If they’re too soft, they’ll fall apart when you toss them with the dressing.
- Use the best ingredients for maximum flavor: Choose extra-virgin olive oil for a richer, more peppery dressing, English cucumber for less water and a crispier texture, and grape tomatoes for something slightly sweeter and firmer than cherry tomatoes.
- Cut avocados into even cubes: Uniform pieces look better and ensure every bite has the same creamy texture. I aim for roughly ¾-inch cubes.
- Don’t skip the lemon zest: The zest adds bright, aromatic citrus flavor that lemon juice alone can’t provide. It makes the dressing taste fresher and more complex.
- Toss gently to keep avocados intact: Use a light hand when mixing so the avocado cubes don’t break apart. You want them to stay in nice chunks, not turn into guacamole.
- Press plastic wrap directly onto the surface: If you’re storing leftovers, press it right onto the salad before sealing the container to minimize air exposure and slow browning. This keeps the avocados greener for longer.
Nutrition
How to Store Leftovers
Avocado salad is best enjoyed fresh, but if you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Glass airtight containers work perfectly for storing salads because they don’t absorb odors and let you see exactly what’s inside.
Press plastic wrap directly onto the salad’s surface before sealing the container to minimize air exposure and prevent browning. The avocados will start to oxidize and turn brown after a few hours, but the flavor stays good.
You can squeeze a bit more lemon juice over the top before storing to help slow the browning. I don’t recommend freezing avocado salad because the avocados turn mushy and watery when thawed, and the cucumbers and juicy tomatoes lose their crisp texture.
If you want to meal prep, store the chopped vegetables and dressing separately in airtight meal prep containers, then combine them right before serving. The veggies will stay fresh for 2-3 days, and you can cut the avocados just before assembling.
What to Serve With Avocado Salad
The salad pairs beautifully with grilled meats like chicken, steak, or shrimp because the creamy avocado and bright citrus dressing balance out smoky, charred flavors. I also love serving it alongside tacos, burrito bowls, or fajitas for Tex-Mex nights because it adds freshness and crunch. It works well with grilled fish like salmon or mahi-mahi too.
For lighter meals, I serve it with pita bread, hummus, and falafel for a Mediterranean-inspired spread. It’s also great on its own as a light lunch topped with grilled chicken or chickpeas for extra protein. The salad is hearty enough to stand alone but versatile enough to complement just about any summer menu.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
