Fresh, creamy, and full of garden flavors, this Avocado Salad is the ultimate summer side. It’s crisp, tangy, and perfect with grilled mains or as a light lunch.
This refreshing mix of ripe avocado, juicy tomatoes, crunchy cucumbers, and red onions is brought to life with a zesty herb dressing. It’s vibrant, quick, and irresistibly satisfying.
Star Ingredients That Make This Avocado Salad Shine
- Avocados – The creamy heart of the salad, adding rich texture and healthy fats.
- Grape Tomatoes – Sweet, juicy bursts of flavor in every bite.
- English Cucumber – Light, crisp, and refreshing, balancing the richness of avocado.
- Red Onion – Adds a sharp, savory edge that contrasts beautifully with the milder ingredients.
- Fresh Lemon Juice – Brightens the salad and helps prevent avocado from browning.
- Red Wine Vinegar – Brings a tangy kick that lifts every other flavor.
- Extra Virgin Olive Oil – A rich base for the dressing that ties all the flavors together.
- Cilantro & Parsley – Herbaceous freshness that gives the salad its Mediterranean flair.
How to Make This Avocado Salad (In a Nutshell)
Start with the herb vinaigrette—whisk together lemon juice, red wine vinegar, olive oil, honey, garlic, and a generous sprinkle of chopped parsley, cilantro, and oregano.
Slice the cucumber into quartered pieces, halve the grape tomatoes, and finely slice the red onion. Cube or slice your ripe (but firm) avocados just before serving to keep them fresh and vibrant.
Gently toss everything together in a large bowl, drizzle over the dressing, and give it a soft mix. Serve immediately for peak texture and color.
Tips & Twists to Perfect Your Salad
For an extra layer of flavor, try adding crumbled feta or fresh mozzarella pearls. Want a little heat? A pinch of crushed red pepper goes a long way.
To mellow the sharpness of the red onion, rinse it under cold water and drain before mixing. This simple step keeps the onion from overpowering the rest of the salad.
If cilantro isn’t your favorite, swap it for more parsley or a handful of chopped fresh basil for a milder herb profile. And while lime juice works beautifully as a substitute for lemon, keep it fresh—bottled won’t do this salad justice.
Chilling the salad ingredients before assembling adds an extra layer of refreshment, especially on a hot day. Just remember: don’t pre-cut the avocado or chill the tomatoes too long.
Freshness First: Storing Your Avocado Salad
Avocado Salad is best served immediately, but if you have leftovers, cover the bowl tightly with plastic wrap to limit air exposure. The avocado will brown slightly, but a squeeze of lemon juice can slow it down.
Keep the salad refrigerated and consume within 24 hours for the best texture. Avoid freezing—it alters the texture of the avocado and cucumbers, making the salad mushy.
For meal prep, keep the dressing and avocados separate until ready to serve. This keeps everything crisp and vibrant when you’re ready to enjoy it.
Garden Fresh Avocado Salad
Ingredients
- 1/2 tsp dried oregano
- 1 1/2 tsp minced garlic
- 2 medium ripe avocados diced into bite-sized chunks
- 1 1/2 Tbsp fresh lemon juice
- 1/2 small red onion finely sliced
- 1 tsp honey
- 16 oz grape tomatoes
- 3 1/2 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 medium English cucumber 12 oz, quartered lengthwise and thinly sliced
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsp red wine vinegar
- 1/4 cup chopped fresh cilantro
Instructions
- Whisk together the lemon juice, red wine vinegar, olive oil, honey, garlic, cilantro, parsley, oregano, salt, and pepper in a small bowl until well combined. In a spacious mixing bowl, combine the cucumber slices, grape tomatoes, red onion pieces, and avocado chunks. Drizzle the dressing over the salad and gently toss to ensure even coating. Serve promptly after preparation.
