Let’s be honest, some days, you just crave something light, creamy, fresh; but not boring. That’s where this Avocado Salad comes in.I’ve tinkered with more avocado salads than I care to admit (some better forgotten), but this one? It sticks. It’s the kind of salad you make once, then mentally bookmark for every BBQ, lazy Sunday, or let’s-pretend-it’s-summer moment.
This Avocado Salad is all about creamy chunks of perfectly ripe avo, crisp cucumber, and that zingy, herby dressing that makes you want to eat straight from the bowl, no shame.
Table of Contents
What You’ll Need for This Avocado Salad
The beauty of this Avocado Salad? It keeps things simple, but the flavors still feel kinda fancy.
Here’s your grocery checklist:
• 2 large ripe avocados, Go for ones that just give when pressed. Too firm? Wait a day. Too soft? You’re heading into guacamole territory.
• 1 cucumber, Lebanese or Persian works best for crunch, but honestly, use what you’ve got.
• 1 cup cherry tomatoes, halved, Adds that juicy, tangy pop.
• A handful of fresh herbs, Think parsley, cilantro, or even basil if you’re feeling rebellious.
• 1 small red chili or a pinch of chili flakes, Optional, but brings that sneaky heat.
• Juice of 1 lemon or lime, The acid that keeps everything bright (and helps delay avocado browning).
• 2 tablespoons olive oil, For silky dressing vibes.
• Salt & pepper, to taste, Don’t skip this. Salt wakes up the whole salad.
Step-by-Step Preparation
Good news: this Avocado Salad doesn’t require chef-level skills or hours in the kitchen. If you can chop and stir, you’re golden.
Here’s the low-effort, high-reward process:
• Slice the avocado last, Seriously, save this step for right before serving. Halve, remove the pit, and gently scoop out the flesh. Cut into chunks — not too tiny, or they’ll disappear into mush.
• Chop the cucumber, Aim for bite-sized half-moons or chunks, depending on how rustic you like your salad.
• Halve those cherry tomatoes, Juicy, messy, and totally worth it.
• Mix up the dressing, In a small bowl, whisk together the olive oil, citrus juice, salt, pepper, and chili (if using). It’s basic but magic.
• Combine gently, Toss the cucumber, tomatoes, and herbs with the dressing. Add avocado chunks last, folding them in carefully to keep them creamy but intact.
• Taste and tweak, Need more salt? Extra lime juice? Adjust until it tastes bright and balanced.
And just like that, your fresh, creamy Avocado Salad is ready to devour.
Customization Ideas
Look, recipes are more like suggestions, especially salads. This Avocado Salad plays nice with all sorts of extras, swaps, and tweaks, so feel free to riff on it.
Here’s how to remix yours depending on your cravings:
Protein Boosts
• Grilled shrimp or chicken, Makes it hearty without losing that fresh vibe
• Soft-boiled eggs, Adds creaminess and protein punch
• Chickpeas or black beans, For a plant-based, filling twist
• Feta or halloumi, Salty, satisfying, kinda addictive
Flavor Upgrades
• Toss in mango or pineapple for sweet summer energy
• Sprinkle toasted seeds or nuts for crunch
• Fresh basil or mint if you want herby layers
• Drizzle with balsamic glaze for a tangy twist
• Feeling bold? Add a pinch of smoked paprika or cumin for depth
BTW, don’t overthink it. The beauty of this Avocado Salad is that it forgives experimentation. Some combos might surprise you, in a good wa
Serving Suggestions
There’s no wrong time for this Avocado Salad, but some moments? They hit just right.
Perfect Pairings for Maximum Enjoyment
• BBQs & Cookouts, It’s a cooling, creamy side that plays well with grilled meats, burgers, or veggie skewers.
• Brunch Tables, Next to eggs, smoked salmon, or toast? Elite combo.
• Quick Weeknight Dinners, Toss it alongside roast chicken, fish, or even a humble sandwich when cooking feels like effort.
• Light Lunch Solo Move, Add protein (shrimp, chickpeas, feta), grab a fork, and call it a mood-boosting meal.
• Taco Night Bonus, Sneak it inside wraps or tacos for extra creamy crunch, trust me on this one.
You’ll be surprised how often this salad sneaks onto your table, once you’ve made it, it sorta becomes your default “I need something fresh, fast, but good” option.
Storage and Make-Ahead Tips
Okay, real talk, Avocado Salad is kinda one of those “best when fresh” situations. But life’s busy, so here’s how to stretch its shelf life without sacrificing too much vibe.
The Keep-It-Fresh Game Plan
• Make the dressing ahead, Mix your olive oil, citrus, herbs, and chili in advance. Store it sealed in the fridge for up to 2 days.
• Pre-chop everything but the avocado, Cucumber, tomatoes, herbs? All good to prep a few hours early.
• Slice avocado last minute, The moment you cut it, the clock’s ticking on browning. Pro tip: A little extra citrus juice helps delay that sad, mushy fate.
• Leftovers? You’ve got a small window. Covered tightly, your Avocado Salad stays decent for about 12–24 hours, but expect softer avocado and slightly less crunch. Still tasty, just not “wow” level.
Conclusion
Let’s be real, once you make this Avocado Salad, it kinda becomes your fallback plan. That “what do I throw together that feels fresh but still satisfying” moment? Solved.
It’s creamy but crisp, simple but full of flavor, and totally customizable for whatever mood or ingredients you’ve got going on.
So next time you’ve got ripe avocados begging to be used, you know what to do.
Give this a spin, riff on the recipe, make it your own. And hey, if you stumble on a game-changing add-in? I’d love to hear about it.
Cucumber Avocado Salad
Ingredients
Salad Ingredients
- 2 large ripe avocados cut into chunks
- 1 cucumber chopped into half-moons or chunks
- 1 cup cherry tomatoes halved
- 1 handful fresh herbs parsley, cilantro, or basil
- 1 small red chili or a pinch of chili flakes (optional)
- 1 lemon or lime juiced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Halve and remove the pits from the avocados. Cut into chunks and set aside.
- Chop the cucumber into bite-sized pieces and halve the cherry tomatoes.
- In a small bowl, whisk together olive oil, citrus juice, chili, salt, and pepper.
- Combine cucumber, tomatoes, and herbs in a mixing bowl. Pour over the dressing and toss gently.
- Add avocado chunks last, folding them in gently to avoid mashing. Taste and adjust seasoning.
Notes
- Calories: 320 kcal
- Total Fat: 25g (mostly healthy fats from avocado)
- Saturated Fat: 3.5g
- Protein: 3g (varies with add-ins)
- Total Carbohydrates: 18g
- Fiber: 8g
- Sugars: 5g
- Sodium: 200mg (adjustable with seasoning)
- Cholesterol: 0mg
FAQ
Can I make this Avocado Salad ahead of time?
Short answer? Sort of. Best fresh, but prep the dressing and other ingredients early. Slice the avocado last minute to avoid browning.
How do I stop avocado from turning brown?
Citrus juice buys you time, lemon or lime helps. But if it browns a little? Still tastes great, just less Insta-worthy.
Can I double this recipe for a crowd?
Definitely, but prep in batches. Big bowls = squished ingredients. Mix smaller portions, combine gently, maybe hide extra for yourself.
Can I turn this into a meal prep salad?
Mostly. Chop everything but avo and herbs early. Keep dressing separate. Assemble last minute for peak freshness.
Can I serve this Avocado Salad at a dinner party?
Absolutely. It feels elevated enough for guests but stays simple. Make it just before serving to keep it vibrant.
