Avocado Salad

Avocado Salad is my go-to side dish when I want something fresh, filling, and quick without turning on the stove. Creamy avocado cubes, crunchy cucumber, and juicy cherry tomatoes get tossed with tangy lemon-herb dressing made with honey and Dijon, giving you sweet and zesty flavors in every bite. I serve it at summer BBQs, family dinners, and taco nights, and it's perfect for potlucks, picnics, and lunch prep because it travels well and needs no cooking. It's healthy, kid-friendly, and always a crowd-pleaser. Toss it right before serving to keep the avocados bright green, and store leftovers in the fridge for up to a day with plastic wrap pressed directly on the surface.

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Prep Time: 15

Total Time: 15

Course: Salad

Cuisine: American

Keyword: Avocado Salad

Servings:

Calories: 403kcal

Equipment

Long-handled silicone-tipped tongs

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

US Customary - Metric

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

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Notes

Here are a few things I've learned from making this salad over the years:

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

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