Introduction

Crisp, creamy, and bursting with fresh flavor, this is the BEST Avocado Salad you’ll ever make. After extensive testing, I’ve perfected a vibrant dressing that clings beautifully to every bite without wilting the delicate ingredients. This recipe delivers a bright, satisfying side dish that’s ready in minutes, making it my go-to for potlucks and healthy weeknight dinners alike.

Ingredients

The magic of this simple salad lies in using the freshest, highest-quality produce you can find. Ripe but firm avocados hold their shape, while a crisp English cucumber and sweet cherry tomatoes create the perfect textural contrast.

2 large ripe but firm avocados (peeled and diced)
1 medium-sized English cucumber (peeled, seeded and chopped)
1 cup cherry tomatoes
½ small red onion (thinly sliced)
3 green onions (thinly sliced)
3 Tbsp avocado oil* (or extra virgin olive oil)
2 Tbsp lime juice or lemon juice
1 Tbsp rice vinegar** (or white wine vinegar)
2 tsp pure maple syrup (or honey)
1 small clove garlic (chopped)
¼ cup fresh cilantro (chopped)
1 tsp fresh oregano (chopped (or ½ tsp dried))
¼ tsp sea salt (to taste)
⅛ tsp black pepper (to taste)

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: With no cooking required, this no-cook salad is about 50% faster to assemble than many cooked vegetable sides. It’s the ultimate make-ahead option for meal prep—just add the avocados right before serving to keep them perfectly green and fresh.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Dice the avocados, chop the peeled and seeded cucumber, and halve the cherry tomatoes. Thinly slice the red onion and green onions. For the best texture and to mellow the raw onion’s bite, I recommend soaking the sliced red onion in ice water for 5-10 minutes, then patting it dry.

Step 2 — Make the Dressing Base

In a small bowl or jar, combine the avocado oil, lime juice, rice vinegar, and pure maple syrup. Pro tip: Using a jar allows you to seal and shake the dressing vigorously, which helps emulsify it for a smoother consistency.

Step 3 — Infuse the Dressing with Aromatics

Finely chop the garlic and fresh herbs. Add the garlic, chopped cilantro, oregano, salt, and pepper to the dressing mixture. Whisk or shake until everything is well combined. Let this sit for a few minutes to allow the flavors to meld.

Step 4 — Combine Salad Components

In a large mixing bowl, gently toss the prepared cucumber, cherry tomatoes, red onion, and green onions. Pour about half of the dressing over the vegetables and toss to coat evenly. This pre-dressing step ensures every component gets seasoned.

Step 5 — Add the Avocado

Add the diced avocado to the bowl. Drizzle the remaining dressing over the top. Using a gentle folding motion, combine the avocado with the other vegetables. This method, unlike vigorous stirring, helps prevent the avocado from turning to mush.

Step 6 — Final Seasoning and Serve

Taste the salad and adjust seasoning with an extra pinch of salt or a squeeze of lime juice if needed. For optimal freshness, serve immediately. In my tests, this avocado salad holds up well for a few hours if kept chilled, making it perfect for picnics.

Recipe Title: The BEST Avocado Salad step by step

Nutritional Information

Calories	210
Protein	3g
Carbohydrates	12g
Fat	18g
Fiber	7g
Sodium	150mg

This avocado salad recipe is rich in heart-healthy monounsaturated fats, fiber, and Vitamin C. The estimates are based on a typical serving size and ingredients; actual values may vary depending on specific produce and exact measurements used.

Healthier Alternatives

Swap avocado oil for extra virgin olive oil — Provides a robust flavor and is a staple in the Mediterranean diet, linked to numerous health benefits.
Use stevia or monk fruit instead of maple syrup — Creates a zero-sugar dressing, ideal for keto or low-carb diets, without sacrificing the needed touch of sweetness.
Add a can of rinsed chickpeas or black beans — Boosts plant-based protein and fiber by up to 8 grams per serving, making the salad more filling.
Substitute red onion with chopped fennel — Offers a similar crunch with a milder, licorice-like flavor and can be easier to digest.
Replace cilantro with fresh parsley or basil — Perfect for those with a cilantro aversion, while still providing a fresh herbal note.
Use coconut aminos in place of rice vinegar — Lowers the acidity slightly and provides a gluten-free, soy-free umami flavor with less sodium.

Serving Suggestions

Serve this fresh avocado salad as a vibrant side with grilled chicken, fish, or shrimp for a complete, protein-packed meal.
Scoop it into lettuce cups or endive leaves for a elegant, low-carb appetizer at your next gathering.
Top a bed of quinoa or mixed greens with a generous portion to transform it into a hearty main dish salad.
Pair it with crispy tortilla chips for a deconstructed guacamole experience or as a topping for tacos and nachos.
For a picnic, pack the dressing separately and toss just before eating to maintain maximum crispness.
Complement the meal with a glass of crisp Sauvignon Blanc or a sparkling water with lime to echo the citrus notes in the dressing.

This versatile salad shines in summer but can be adapted year-round; try adding roasted sweet potatoes or pomegranate arils in the fall for a seasonal twist.

Common Mistakes to Avoid

Mistake: Using overripe, mushy avocados. Fix: Select avocados that yield slightly to gentle pressure near the stem for perfect, creamy dices that hold their shape.
Mistake: Dressing the salad too early. Fix: Follow the method in Step 4 and Step 5, adding the avocado last and serving promptly to prevent a soggy, brown salad.
Mistake: Chopping garlic too coarsely, leading to harsh bites. Fix: Mince the garlic finely or use a microplane to let it meld seamlessly into the dressing.
Mistake: Skipping the step of soaking the red onion. Fix: A quick 5-minute ice water bath crisps the onion and removes its pungent edge, creating a more balanced flavor.
Mistake: Stirring the salad aggressively after adding the avocado. Fix: Use a gentle folding motion as described in Step 5 to keep the avocado pieces intact and visually appealing.
Mistake: Underseasoning the dressing. Fix: Always taste and adjust the salt, acid, and sweetness balance on a piece of lettuce before tossing the entire salad.

Storing Tips

Fridge: Store leftovers in a shallow, airtight container for up to 2 days. Press plastic wrap directly onto the surface of the salad before sealing the lid to minimize air exposure and browning.
Freezer: Freezing is not recommended for this best avocado salad, as the high-water content vegetables and avocado will become mushy and watery upon thawing.
Meal Prep: For make-ahead convenience, chop all vegetables and prepare the dressing separately. Combine them no more than 1-2 hours before serving for optimal freshness and texture.

According to USDA guidelines, keep prepared salad refrigerated at or below 40°F (4°C). In my tests, the dressed salad maintains good quality for about 24 hours, though the avocado will begin to soften.

Conclusion

This truly is the BEST Avocado Salad for its unbeatable combination of creamy texture, bright flavor, and make-ahead convenience. It’s a foolproof recipe that consistently earns rave reviews. For another fresh and easy side, try this Broccoli Salad Recipe. Give this recipe a try and let me know how it turned out in the comments!

Frequently Asked Questions

How many servings does this avocado salad recipe make?

This recipe yields approximately 4 generous side-dish servings or 2 larger main-dish portions. Serving size can be easily scaled up or down by adjusting ingredient quantities proportionally, making it perfect for both small family dinners and larger gatherings.

What can I use if I don’t have rice vinegar or white wine vinegar?

Apple cider vinegar is an excellent substitute, offering a slightly fruity tang. For a milder option, use fresh lemon or lime juice in place of the vinegar entirely, increasing the quantity by about half a tablespoon to maintain the dressing’s acidity and balance.

Why did my avocado salad dressing separate after sitting?

This is normal for vinaigrette-style dressings without a strong emulsifier. Simply give the dressing a vigorous shake or whisk again before using. For a more stable emulsion, you can add ½ teaspoon of Dijon mustard to the initial mix, which helps bind the oil and acid together.