Avocado Salad

This fresh avocado salad recipe makes a healthy side dish that pairs nicely with barbecued foods. Chopped fruits and vegetables are tossed in a tasty cilantro lime dressing. Everything comes together in just 30 minutes!

Are you tired of drenching lettuce with dressing to get your daily quota of vegetables? Time to switch things up! This salad lets creamy chunks of avocado be the star of the dish. All of the components come together in a snap! Just chop the produce, whisk the vinaigrette, and have a fresh and flavorful side salad ready to eat.

The base flavors are inspired by those irresistible bowls of pico de gallo but amplified to salad form. The fruits and vegetables are cut into hearty pieces to catch the zesty cilantro lime dressing. I love how the natural creaminess of the avocado coats and adds extra richness to each bite.

Picking avocados

I like to use Hass avocados as they have a creamy flesh and light nutty flavor. They have dark, pebbly skin with a bright green interior. Other avocado varieties like Zutano or Fuerte work well. However, they may have slight texture differences due to their fat levels.

Make sure to pick ripe avocados, but firm enough that it has a slight give when squeezed. Also, if you remove the small stem, the area underneath should be green. If brown, then it’s too ripe. If the interior flesh is too soft, it won’t hold its shape when mixed. It’s okay for some breakdown on the surface to create a creamier salad, but we aren’t going for guacamole.

Avocado size for the salad

Cut the avocados into big chunks, about ¾-inch in size. Because the flesh is exceptionally soft, it will start to break down even with gentle mixing. Therefore, make large pieces to still get a nice creamy bite. Wait to cut the fruit until just before serving.

The avocado flesh is prone to oxidation (oxygen exposure), so it will turn from green to brown if exposed for too long to air. If preparing ahead, use plastic wrap to prevent the avocados from turning brown. The natural acids and antioxidants in the citrus juices of the dressing prevent browning, but only temporarily.

Salad mix-ins

I like adding various mix-ins that give contrasting textures to create a colorful and flavorful salad. I chop English cucumbers into bite-sized pieces to provide a nice crunch. Ripe cherry tomatoes add sweetness and some acidity to the salad.

Sliced radish and red onion give some peppery and spicy flavor. For a bit of heat, I add finely minced jalapeno peppers.

Tangy vinaigrette dressing

An excellent sweet and tangy vinaigrette brings all of the salad components together. I felt lime juice naturally complements the creamy avocado for the dressing. This first step is to grab a medium bowl and whisk together the lime juice, zest, apple cider vinegar, honey, garlic, mustard, fresh cilantro, salt, and pepper.

This allows the seasonings to infuse, the sweeteners to dissolve, and emulsifying agents like mustard to be incorporated to help keep the dressing stable. Slowly drizzle in the avocado or olive oil, constantly whisking to break the fat into tiny droplets. This creates a thickened, emulsified dressing.

How to make avocado salad

Add diced avocado, cucumber, tomato, onion, and chili peppers in a large bowl. Pour the vinaigrette over the ingredients and very gently stir to combine. You’ll notice that the avocado will make a light creamy coating over the components as it’s being mixed.

Do not over-mix, or the fruit will break down too much. I recommend serving the salad the same day for the best texture. Otherwise, if you have leftovers, serve them with some tortilla chips for a dip the next day. It’s delicious!

What to serve this with

• Steak Fajitas
• Chicken Enchiladas
• Carne Asada
• Fish Tacos