The BEST Avocado Salad Recipe

I finally perfected an Avocado Salad with cucumber, tomatoes, red onion, green onion and a cilantro lime dressing, and there’s one simple trick in my recipe you won’t expect.

I never expected a simple bowl could feel like a discovery, but this The BEST Avocado Salad surprised me. Ripe avocados and fresh cilantro anchor the whole thing, yet somehow every bite keeps changing on you, like it has a secret.

I can’t explain it, it just works. It’s bright and a little cheeky and makes you wonder what else is hiding in plain sight.

As someone who’s always chasing new Avocado Salad ideas, I keep coming back to this Refreshing Salad that refuses to be boring.

Ingredients

• Avocados: Creamy rich in healthy fats and fiber keeps you full adds buttery mouthfeel.
• Cucumber: Crisp hydrating crunch low calorie gives freshness and a cool texture.
• Cherry tomatoes: Sweet tangy bursts of vitamin C balance richness add bright color.
• Red onion: Sharp bite a little sweetness when soaked brings savory crunch.
• Cilantro: Herby citrusy aroma lifts flavors adds freshness and green notes.
• Lime: Zippy sour brightness gives acid to wake ingredients and balance fat.
• Olive oil: Silky binder boosts healthy fats and helps flavors meld together.
• Jalapeño optional: Adds heat and green pepper notes use sparingly if you like spice.
• Garlic: Pungent savory kick small amount goes a long way flavor wise.

Ingredient Quantities

• 3 ripe avocados
• 1 medium English cucumber
• 1 pint cherry or grape tomatoes
• 1 small red onion
• 3 green onions
• 1 cup fresh cilantro leaves
• 2 limes
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 small jalapeño optional
• 1 teaspoon honey or agave optional
• 1/2 teaspoon ground cumin optional
• kosher salt and freshly ground black pepper

How to Make this

1. Check avocados for ripeness by gently squeezing, they should give a little. Halve, remove pits, scoop out flesh and cut into 1 inch chunks, toss immediately with the juice of 1 lime to stop browning.

2. Slice the English cucumber into half moons, no need to peel unless you want, then pat dry to avoid extra water in the salad.

3. Halve the cherry tomatoes, thinly slice the red onion and soak the onion in cold water for 5 to 10 minutes to mellow the bite, then drain well.

4. Thinly slice the green onions and roughly chop the cilantro, keep a few whole leaves for garnish if you like.

5. Make the cilantro lime dressing: in a blender or bowl combine cilantro, juice of the second lime, 2 tablespoons olive oil, 1 clove garlic (minced), kosher salt, freshly ground black pepper to taste, and if using add the jalapeño (seeded for less heat), 1 teaspoon honey or agave, and 1/2 teaspoon ground cumin. Blend or whisk until smooth and emulsified.

6. In a large bowl gently combine the cucumbers, tomatoes, drained red onion, green onions and avocado chunks. Be gentle so the avocado doesn’t turn to mush.

7. Pour most of the dressing over the salad and toss very gently to coat. Taste and add more dressing if you want it saucier.

8. Season with more kosher salt and pepper to taste, and if it needs brightness add a tiny squeeze of lime. Adjust honey or jalapeño if you want sweeter or spicier.

9. Garnish with reserved cilantro leaves, a little extra cracked pepper, and serve right away or chill for up to 1 hour. This is best fresh because the avocado will slowly soften.

Equipment Needed

1. Sharp chef’s knife (for slicing avocados, cucumber, tomatoes and onions)
2. Cutting board, roomy so you can work without crowding
3. Large mixing bowl to gently combine everything
4. Blender or small food processor, or a bowl and whisk if you prefer, for the cilantro lime dressing
5. Measuring spoons and a tablespoon for oil, honey and cumin
6. Citrus juicer or reamer (a fork works in a pinch) to get lime juice fast
7. Spoon or small scoop to remove avocado flesh and to toss gently
8. Salad tongs or a large spoon and rubber spatula to toss without mushing the avocado
9. Small colander or mesh strainer plus paper towels to drain the red onion and pat cucumber dry

FAQ

The BEST Avocado Salad Recipe Substitutions and Variations

• Cilantro: swap with flat leaf parsley for a nearly identical fresh note, or use basil for a sweeter, peppery twist. Use about the same amount, chop fine, and taste as you go — parsley is milder.
• Limes: use lemon juice 1:1 if you dont have limes, or 1 tablespoon white wine vinegar per lime for a cleaner bright acid. Flavor will be slightly different but still fresh.
• 3 ripe avocados: try cubed ripe mango for similar texture and a sweet kick, or soft silken tofu (same volume) for creaminess with less fat, just add extra salt or lime to boost flavor.
• Small red onion: sub with a shallot (use about half the amount) for a milder, sweeter bite, or thinly sliced green onions if you want less bite and more color.

Pro Tips

1) Keep the avocado from going brown: toss the chunks with lots of lime juice the second you cut them, then press a piece of plastic wrap directly onto the avocado surface if you need to wait more than 10 minutes. Also, only add most of the dressing right before serving, otherwise the avocado will soften too fast.

2) Stop the salad getting watery: pat the cucumber and halved tomatoes very dry, or put them in a colander with a pinch of salt for 10 minutes and then squeeze out the liquid. If you skip that step the dressing gets diluted and everything gets soggy.

3) Make the dressing sing: toast a tiny pinch of cumin in a dry pan for 20 seconds, then grind it and add to the dressing. Add a little lime zest and only a touch of honey to balance acidity, taste as you go because its easy to over sweeten.

4) Control the heat and bite: if you want mild heat, remove the jalapeño seeds and membranes, but save a few seeds to sprinkle on top if someone wants extra kick. Same with the red onion: soaking it mellows it, but keep some raw slices for crunch, or quick-pickle a few for a brighter pop.

5) Texture and serve tips: be gentle when tossing so avocado chunks stay intact, and add one crunchy element at the end like toasted pumpkin seeds or chopped almonds for contrast. If you make it ahead, keep the dressing separate and assemble within an hour for best texture.