Leah Perez is a professionally trained recipe developer and food history fanatic. When she is not testing, tasting, and fine-tuning a recipe for The Pioneer Woman, she can be found reading in the botanical gardens or stirring up risotto for her friends.
No need to worry about wilting lettuce—this avocado salad makes all of the crunchy, cool, buttery vegetables the star of the show! Avocado, heirloom tomato, cucumber, green onion, and cilantro are all tossed together with a super easy salsa verde dressing. One can never have too many delicious avocado recipes, so keep this simple salad handy! A perfect complement to juicy grilled steak, marinated chicken, or baked salmon, this is the ideal side dish to a healthy dinner.
What is in avocado salad?
As long as avocados are the star, it is an avocado salad, and this recipe is all about the wildly popular fruit. Make sure to pick the best avocados possible and store your avocados properly! Complementing its natural creaminess and bright green color, avocado is paired with cucumber, vibrant heirloom tomatoes, green onion, and fragrant cilantro. The dressing is incredibly flavorful and simple since it uses salsa verde as the base. Crack open a jar—or make homemade tomatillo salsa—and whisk in some lime juice and oil for a quick salad dressing.
How do you keep avocado green in a salad?
Citrus juice is one of the best (and most delicious) defense mechanisms against oxidation (or, an avocado turning brown). This recipe has some tart lime juice in the dressing and the avocado gets tossed in even more juice. The avocado will eventually start to turn brown but the lime juice helps keep it bright green for longer. It's best to go ahead and serve this salad soon after you make it so that the avocado is as fresh as possible.
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 15 mins
- 1/4 c.
- 2 tbsp.
fresh lime juice, divided
- 2 tbsp.
extra virgin olive oil
Hass avocados, peeled and diced (or chopped)
medium tomatoes, cored and diced (or chopped)
English cucumber, halved lengthwise and thinly sliced
green onions, thinly sliced
- 1/2 tsp.
kosher salt, plus more to taste
- 1/2 c.
chopped fresh cilantro
Ground black pepper, to taste
- Step 1In a medium bowl, whisk together the salsa verde and 1 tablespoon of lime juice. Whisking constantly, stream in the olive oil until well combined.
- Step 2In a large bowl, toss together the avocado and the remaining 1 tablespoon of lime juice. Fold in the tomato, cucumber, green onion, and ½ teaspoon salt. Fold in the cilantro and the dressing. Add salt and pepper to taste.
Tip: Use ripe avocados that yield to gentle pressure when squeezed.
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