There’s nothing quite like a fresh and vibrant avocado salad to get you excited about eating your veggies.
This colorful dish is overflowing with crisp cucumbers, juicy cherry tomatoes, and creamy avocado chunks.
It’s dressed with cumin-lime vinaigrette that packs a flavorful punch. The best part is how easily it comes together with just a few simple ingredients.
You’ll want to make sure you have some tortilla chips on hand for scooping up every last bite!
Why You’ll Love This Avocado Salad
Pop of Colors: This avocado salad is a feast for the eyes with its vibrant colors from the green avocados, red tomatoes, purple onions, and fresh cilantro.
Quick Preparation: With minimal chopping and a simple dressing, this salad can be prepared in under 20 minutes.
Creamy & Crunchy Texture: The combination of creamy avocados, crunchy cucumbers, juicy tomatoes, and crumbly feta cheese creates an exciting texture.
Flavor Fiesta: The tangy lime dressing perfectly complements the fresh flavors of the vegetables and herbs.
Ingredients
- Ripe Avocados: They’re creamy, buttery, and packed with healthy fats. They’re the star of this refreshing salad.
- English Cucumber: They bring cool, crunchy, and hydrating textures to the salad.
- Cherry Tomatoes: They add vibrant color and fresh flavor.
- Red Onion: It provides a zesty contrast to the rich avocado.
- Chopped Fresh Cilantro: It gives the salad a pop of freshness.
- Crumbled Feta Cheese: It balances the avocado and ties the flavors together.
- Dressing: A sweet, tangy, and slightly spicy vinaigrette coats every bite with zesty deliciousness.
How to Make Avocado Salad
This salad couldn’t be easier to prepare!
1. Soak the red onions. Place the sliced red onions in a small bowl and cover with cold water. Let soak for 5-10 minutes to mellow out their flavor. Drain well.
2. Make the dressing. In a small bowl, whisk together the lime juice, olive oil, honey, garlic, red pepper flakes, salt, and pepper until well combined.
3. Combine the ingredients. In a large bowl, gently toss together the diced avocados, sliced cucumbers, halved cherry tomatoes, drained red onions, and chopped cilantro.
4. Dress the salad. Drizzle the dressing over the salad and toss very gently to coat. Sprinkle the feta cheese on top.
5. Serve immediately. Serve the avocado salad immediately and enjoy!
Tips for the Best Avocado Salad
Follow these tips for a salad to remember.
- The riper, the better. Use ripe but firm avocados for the best texture. Avoid overly soft or mushy avocados.
- Be careful! To get the cleanest slices, cut the avocado in half. Remove the pit, then slice the avocado while still in its skin before scooping out the slices with a spoon.
- Be gentle! Gently toss the salad ingredients with your hands to avoid mashing the avocados. The avocados will break down slightly to make the salad creamy.
- Don’t hesitate. Avocado salad is best served immediately after preparing it. Leftovers can be stored for a day but may brown slightly.
- Add a fun twist. Try adding proteins like grilled shrimp or chicken. You can also use different fresh herbs like basil or dill, add corn or black beans, or swap feta for cotija cheese.
- Make it a meal. Serve avocado salad as a side dish with Mexican-inspired meals, grilled proteins, or enjoy on its own for a light lunch.
How to Store
To store avocado salad, place the salad and dressing in separate airtight containers in the fridge.
The salad can be stored for up to one day, though the avocado may brown slightly. The dressing will keep for up to a week.
More Summer Sides to Try
Crispy Smashed Potato Salad
Mexican Street Corn Salad
Hawaiian Macaroni Salad
Cajun Potato Salad
Tomato Cucumber Salad
Avocado Salad
6
servings15
minutes157
kcalThis avocado salad is colorful, refreshing, and bursting with flavor! The combo of avocados, tomatoes, cucumbers, onions, and feta cheese can’t be topped.
Ingredients
2 ripe avocados, diced
WANT TO SAVE THIS RECIPE?Enter your email below & we'll send it straight to your inbox.1 English cucumber, quartered lengthwise and sliced
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup crumbled feta cheese
- For the Dressing:
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
Instructions
- Place the sliced red onions in a small bowl and cover with cold water. Let soak for 5-10 minutes to mellow out their flavor. Drain well.
- In a small bowl, whisk together the lime juice, olive oil, honey, garlic, red pepper flakes, salt and pepper until well combined.
- In a large bowl, gently toss together the diced avocados, sliced cucumbers, halved cherry tomatoes, drained red onions, and chopped cilantro.
- Drizzle the dressing over the salad and toss very gently to coat. Sprinkle the feta cheese on top.
- Serve the avocado salad immediately and enjoy! Store any leftovers in an airtight container in the fridge for 1 day.
Notes
- Use ripe but firm avocados for the best texture.
- Soaking the red onions mellows their harsh bite.
- Toss the avocado in gently at the end to maintain its shape.
- The dressing can be made ahead and refrigerated for up to a week.
