Avocado Salad
Yield: 12 servings
Calories: 198kcal
Fresh avocado salad recipe with cilantro lime dressing. A healthy side dish in just 30 minutes that pairs nicely with barbecued foods and other proteins.
Ingredients
Avocado Salad
- 3 cups (475 g) diced avocado, ¾" dice (about 3 large avocados)
- 2 cups (286 g) English cucumber, quartered, ¼" thick slices
- 2 cups (286 g) cherry tomatoes, halved
- ½ cup (60 g) radish, halved, cut into ⅛" thick slices
- ½ cup (60 g) red onion, 1" long, ⅛" thick slices
- 2 teaspoons (6 g) minced jalapeno pepper, optional
Cilantro Lime Dressing (about 1 cup)
- 1 teaspoon lime zest
- ¼ cup (60 ml) lime juice
- 2 tablespoons (15 ml) honey
- 1 tablespoon (15 ml) apple cider vinegar
- 2 tablespoons (8 g) chopped cilantro, more for garnish
- 1 teaspoon (3 g) minced garlic
- 1 teaspoon (5 ml) dijon mustard
- ½ teaspoon (3 ml) kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) avocado oil, or olive oil
Instructions
- Prepare the Avocados - Cut the avocados in half lengthwise, and twist to separate the halves. Remove the pits, then cut them into about ¾-inch dice. Transfer to a large serving bowl. Cover with plastic wrap or foil if not used right away.
- Combine the Mix-ins - To the bowl of avocados, add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper. Cover and set aside.
- Make the Salad Dressing - In a medium bowl, whisk together lime zest, lime juice, honey, cilantro, apple cider vinegar, minced garlic, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
- To Serve - Drizzle the dressing over the salad, and gently toss to combine. Garnish with cilantro and serve immediately.
Notes
- Recipe Yield: 6 cups
- Serving Size: ½ cup
- Make It Vegan: Use maple syrup instead of honey in the dressing.
- Storing: Place in an airtight container and refrigerate for up to 1 day.
Nutrition
Calories: 198kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 111mg | Potassium: 393mg | Fiber: 4g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 1mg
Recipe Link
Recipe Video