Made with an array of tasty vegetables, this Avocado Salad is the perfect dish if you are looking for something light, fresh, and flavorful! The salad comes together in minutes and can be customized with a variety of ingredients.
One of our favorite things about this avocado salad is how easy it is to customize. If you are looking for a light snack or side dish then you can serve this dish as is. However, if you are looking for a heartier entree then you can load up your salad with corn, black beans, and grilled chicken.
Either way you will be amazed at how perfectly the flavors in this salad come together. The rich avocado, juicy tomatoes, crunchy onion, and tangy lime juice work together to create a harmonious blend of flavors.
Table Of Contents
- Avocados—The main ingredient of the dish! Try to avoid overripe avocados.
- Red Onion—Diced. Adds some contrast to the smooth flavor of avocado.
- Bell Pepper—We prefer orange, but any color will work.
- Cherry Tomatoes—Adds a juicy sweetness to the salad.
- Olive Oil—Enhances the flavors of the other ingredients and acts as a dressing!
- Lime Juice— Freshly squeezed or bottled.
- Salt and Pepper—Balances the sweet and savory flavors in the salad.
How to Make Recipe Avocado Salad
1. Dice all of the veggies if you haven’t already.
2. Combine the veggies, olive oil, lime juice, salt, and pepper in a large mixing bowl.
3. Carefully fold the ingredients together, ensuring they are evenly distributed.
4. Serve and enjoy!
Frequently Asked Questions
Avocados tend to get darker as they ripen, moving from a green color to a dark brown color. In addition to looking at the color, you can also look at the texture by gently squeezing your avocado. If it gives a little bit then it is ripe enough to work with, but if it still feels firm then you will want to give it a few more days. Another way you can check is by the stem of the avocado. If you can remove it easily and it is green underneath then it is ready to eat. If you can’t remove it easily or if it is brown under then it is either not ready, or overripe.
Avocados will oxidize and turn brown when they are exposed to the air. The acidity of the lime juice in the salad will naturally slow down that process, so you can add an extra teaspoon or two if you want to add an extra layer of protection.
- Even if your avocados brown over time, it will not affect the taste! You will still have a perfectly good and delicious salad.
- You can add some extra spices to your salad if you want some variation. Try using red pepper flakes, ground cumin, or chopped cilantro.
- If you don’t have lime juice you can use lemon juice instead. The salad will be a bit sweeter if you use lemon juice!
- I love the sweetness of orange bell peppers, but you can use any bell peppers! The same goes for the red onion. If you have a white or yellow onion, that will work too. This salad is a great way to use up leftovers or extra veggies, so feel free to use what you have on hand.
- The flavors of this salad will become more profound as the salad sits. I often find that it tastes better the day after it’s made after the ingredients have settled in together!
How to Serve and Store Avocado Salad
Serve your salad as a stand alone dish, pair it with some tortilla chips for a chunky salsa, or serve it as a side dish with chicken or salmon. The best way to store leftovers is in an airtight container, or tightly covered with plastic wrap. It will be good for up to 4 days after it is made! You might notice some browning on your avocados, but your salad will still be good. If you are worried about your avocados browning then you can add some extra lime juice to help prevent the veggie from oxidizing.
Extra Add Ins
There is not one right way to make avocado salad! You can add in extra toppings or ingredients to add your own personal touch. Here are some ideas to get you started.
- Pumpkin seeds
- Pine nuts
- Macadamia nuts
- Diced mozzarella
- Shredded parmesan
- 2 ripe avocados
- ½ large red onion, diced
- 1 orange bell pepper, diced
- 1 cup sliced cherry tomatoes
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- Dice all of your veggies if you haven’t already.
- Combine the veggies, olive oil, lime juice, salt, and pepper in a large mixing bowl.
- Fold the ingredients together, ensuring they are evenly distributed.
- Serve and enjoy!
- You can store this salad in the fridge for up to 4 days. Either cover it with plastic wrap or transfer it to an airtight container.
- The avocados may brown over time, but the salad will still be good.
- The flavors of this salad will become more profound as the salad sits. We often think it tastes the best the day after it’s made.
- Other spices/ veggies you can add to this salad include chopped cilantro, red pepper flakes, ground cumin, celery, etc.
- We like the sweetness of orange bell peppers, but any bell pepper will work just fine. The same goes with the red onion. You can replace it with a white or yellow onion.
- If you don’t have lime juice you can use lemon juice instead. The salad will be a little bit sweeter if you use lemon juice.
- This is great with just about any and all fresh herbs you might have, the top favorites include parsley, basil, and/or cilantro.