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    Home » Salads

    Avocado Salad

    Published: May 28, 2023 · by Nico Pallotta

    Jump to Recipe

    Avocado salad is creamy, crunchy, and refreshing, and it's all you need for a quick lunch or light dinner during the hot summer months.

    Creamy avocado, ripe and juicy tomatoes, crisp cucumber, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling summer salad.

    avocado salad with cucumber and tomatoes
    On this page:
    • Ingredients & Substitutions
    • How to make avocado salad
    • Variations
    • Serving Suggestions
    • Storage
    • Tips
    • Questions
    • More Avocado Recipes
    • More Salad Recipes
    • Recipe

    The best thing about avocado salad is that it is light, fresh, summer-friendly, nutritious, and fulfilling.

    With its healthy fats and plenty of fiber, the avocados make this salad a good candidate for a quick everyday summer lunch.

    But pair it with a slice of rosemary focaccia or warm pita bread and a dip of your choice (we love it with tzatziki), and you've got a delicious and satisfying dinner for the whole family.

    We keep this healthy salad recipe simple, so you can make it without running to the store.

    However, please take this as a guideline and customize it with your favorite add-ins and dressing. Then, let's see how it's made!

    avocado salad

    Ingredients & Substitutions

    Avocado salad ingredients

    Avocado

    Ripe diced avocado is the main ingredient. If you are unsure how to pick perfectly ripe avocados, check out our tips chapter below.

    Tomatoes

    Use ripe tomatoes that are firm to the touch.

    Most tomato varieties are okay to make this avocado salad recipe. Try cherry tomatoes, grape tomatoes, Heirloom tomatoes, Yellow Cherry, and San Marzano tomatoes.

    We recommend mixing two or more varieties with different textures and colors in the salad.

    Cucumber

    You can use English cucumber, American garden cucumber, or Persian cucumber.

    We like to keep the peel on, but you can peel it if you prefer or remove only part of the peel. If the cucumber is seedy, you can cut off some of the seeds and discard them.

    Onion

    We recommend red onion for an avocado salad. It reminds us of guacamole, and its sharp, slightly spicy flavor melds perfectly with avocado's creamy and mellow taste.

    Slice it as thin as you can, then if you like a milder flavor, soak it in cold water for ten minutes before using it in the salad.

    You can substitute shallots, scallions, or spring onions for the red onion.

    Also, if you are more of a garlic fan, you can substitute a crushed garlic clove for the onion or add both.

    Olive oil

    Extra-virgin olive oil would be the best choice to add a fruity flavor and tie together the other ingredients.

    Lemon

    Freshly squeezed lemon juice adds a fresh, vibrant kick to the salad; however, don't add too much of it because it can make the meal too acidic.

    Fresh lime juice would also work, especially if combined with fresh cilantro.

    You can substitute balsamic vinegar, apple cider vinegar, or red wine vinegar for lemon juice.

    Fresh herbs

    Our herb of choice for this salad is flat-leaf parsley.

    It's fresh, easy to find, and everyone loves it. As a second choice, we have chopped fresh basil, which has a rounder flavor than parsley and fits perfectly with tomatoes and avocado.

    Other excellent choices are chives, dill, and cilantro, although not everyone likes that, so double-check with your guests before adding it in.

    Salt and Pepper

    Avocados and tomatoes require a good pinch of sea salt and some freshly ground black pepper to bring out their flavor.

    Add-ins

    Our avocado, cucumber, and tomato salad are delicious as is. However, if you feel like turning it into a more substantial main, then you can add one or more of the following:

    • crispy air fryer chickpeas or spicy roasted chickpeas
    • non-dairy feta or feta cheese
    • drained and rinsed canned chickpeas
    • black olives or Kalamata olives
    • air fryer croutons or oven-baked croutons
    • diced red bell pepper
    • a short pasta cooked al dente (fusilli, rotini, farfalle)
    • chopped lettuce or arugula
    • corn kernels
    • plant-based chicken or chicken
    • plant-based shrimp or shrimp

    Also, if you want a bolder dressing, then try our:

    • Italian dressing (tangy and bold with an oregano flavor)
    • Mustard dressing (sweet, creamy, bold, it adds a ton of flavor)
    • Cilantro and lime juice dressing (more delicate, it adds a delicious Mexican flavor)
    avocado salad in a bowl

    How to make avocado salad

    Important before you start! If you are making the salad beforehand, add the avocado at the last minute, just before eating the salad. This way, it won't go brown.

    Cut the red onion into thin slices, then pinch it to separate the layers.

    finley chopped onion

    Soak the sliced red onion in a bowl with cold water for 10 minutes before adding it to the salad.

    soaking the onion in cold water

    Dice the tomatoes and cucumber into bite-size pieces.

    Cut the avocado in half, remove the pit, then score it with a knife to create small squares and scoop it out.

    Finely chop the parsley.

    all chopped veggies for the avocado salad

    Add the chopped veggies to a large bowl, then season with freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper.

    ingredients in a bowl

    Toss gently until the vegetables are coated in the condiments and slightly creamy from the avocado. Taste and adjust for salt before serving.

    avocado salad in a bowl

    Variations

    Avocado Pasta Salad

    avocado pasta salad

    Our favorite variation is avocado pasta salad, which you can make by adding a short pasta type to this recipe.

    There's something about adding pasta to it that makes this avocado salad even better.

    Cook the pasta in plenty of salted boiling water until al dente. It's important that you salt the pasta water.

    Drain the pasta, run it under cold water for 15 seconds, then add it to the other ingredients. For example, you might need to add more olive oil, salt, and pepper.

    Add a can of rinsed chickpeas to make this an even more nutritious and fulfilling meal with a complete and healthy plant-based protein profile.

    Avocado Salad Bruschetta

    bruschetta with avocado salad

    Bruschetta is simply toasted bread slices with fresh toppings. It's excellent as an appetizer or as a quick lunch or dinner.

    This avocado salad is the perfect topping for bruschetta.

    You don't have to change anything; toast some bread slices, rub them with garlic while still warm, and top them with a couple of tablespoons of the salad.

    Drizzle with good olive oil and boom! Best bruschetta ever. Avocados and tomatoes on crunchy bread are irresistible.

    Check out our bruschetta recipe to learn more.

    Avocado Salad + Add-Ins

    crispy chickpea and olives with avocado salad

    Stir in one or more of these delicious add-ins to make this simple avocado salad more personal:

    • crispy air fryer chickpeas or spicy roasted chickpeas
    • non-dairy feta or feta cheese
    • drained and rinsed canned chickpeas
    • black olives or Kalamata olives
    • air fryer croutons or oven-baked croutons
    • diced bell pepper
    • a short pasta cooked al dente (fusilli, rotini, farfalle)
    • chopped lettuce or arugula
    • corn kernels
    • plant-based chicken or chicken
    • plant-based shrimp or shrimp

    We made the one in the picture above with dill, olives, and crispy air fryer chickpeas.

    Serving Suggestions

    Cucumber tomato avocado salad is excellent as a side dish next to your favorite main, or you can turn it into a main course by serving it with:

    • Focaccia bread (flour, instant dry yeast, rosemary, sugar, salt, etc.)
    • Bruschetta (cherry tomatoes, basil, garlic, bread, balsamic vinegar, etc.)
    • Crostini (bread, salt, pepper, garlic, olive oil, etc.)
    • Pita bread (flour, instant dry yeast, olive oil, etc.)
    • A slice of crusty bread
    • Tacos
    • Hummus (chickpeas, lemon, tahini, salt, garlic, etc.)
    • Tzatziki sauce (yogurt, cucumber, garlic, olive oil, etc.)
    • Pita bread with tahini
      Pita Bread
    • focaccia with rosemary
      Focaccia
    • crostini
      Crostini Recipe
    • Bruschetta with fresh basil
      Bruschetta

    Storage

    Make ahead: it's best to add the avocado last minute before serving the salad so that it doesn't turn brown.

    Refrigerator: store leftovers in an airtight container in the fridge for up to 24 hours. Some juices might float around from the cucumber and tomatoes; you can drain those and add fresh olive oil and parsley.

    Freezer: this recipe is not suitable for freezing.

    Tips

    How to choose ripe avocado at the store?

    Ripe avocado with stone

    First: look for the stem. It's generally better if the avocado has it still on. This way, it will stay fresh for longer after buying it.

    Second: look at the color. Ripe avocados are generally darker than unripe ones. So try to find ones with a dark green, almost black color.

    Third: avoid shiny ones. Ripe avocadoes generally have a dull, matte peel. Shiny avocados usually are unripe.

    Fourth: avoid indentations or bruise spots. If you see evident bruises that are soft to the touch, that's not good. I wouldn't recommend buying those, even if they are on offer. There's not much you can do with bruised, overripe avocado.

    Fifth: feel it. If the avocado yields to firm, gentle pressure, you know it's ready to eat. To feel the avocado, pick it up in the palm of your hand, and apply gentle pressure with the whole hand. Do not squeeze with your fingertips, as you might damage the avocado.

    If the avocado feels mushy, it could be overripe. However, if the avocado feels hard (it does not yield to gentle pressure), you can still buy it and let it ripe at home for a few days. To speed up ripening, put the avocado in a paper bag with an apple or banana for a few days.

    Questions

    What can I mix with avocado?

    Juicy tomatoes, crisp cucumber, tangy red onion, and fresh herbs like basil and parsley pair perfectly well with avocado.

    According to the vegetarian flavor bible from Karen Page, other ingredients that pair well with avocado are asparagus, black beans, corn, fennel, garlic, grapefruit, greens, lemon, lime, lettuce, mango, orange, quinoa, scallions, spinach, and yogurt.

    How long will avocado stay fresh in a salad?

    Avocados will stay fresh for about 12 to 24 hours if you add lemon juice to the salad, which slows the oxidation of the avocado.

    More Avocado Recipes

    Here are some more avocado-packed recipes:

    • Avocado spread (tahini, lemon juice, garlic, avocado, salt.)
    • Guacamole (red onion, avocado lime juice, cilantro, etc.)
    • Tofu salad (romaine lettuce, cherry tomatoes, tofu, corn, tahini, lemon juice, etc.)
    • Black bean salad (roasted sweet potato, black beans, avocado, corn, lime, etc.)
    • avocado spread
      Avocado Spread
    • guacamole
      Guacamole
    • Tofu Salad with dressing
      Tofu Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    More Salad Recipes

    Here are some of our most liked salads, perfect as side dishes or as main meals:

    • Cucumber tomato salad (cucumber, tomato, basil, parsley, olive oil, etc.)
    • Tomato salad (tomato, basil, red onion, olive oil, balsamic vinegar, etc.)
    • Rice salad (olives, wholegrain rice, pickled cucumber, cherry tomatoes, etc.)
    • Zucchini salad (cherry tomatoes, zucchini, olive oil, basil, mint, etc.)
    • Sweet potato salad (sweet potatoes, avocado, olive oil, etc.)
    • Tomato cucumber salad in a white bowl
      Cucumber Tomato Salad
    • simple side salad
      Side Salad
    • Tomato salad recipe with basil leaves
      Tomato Salad
    • Rice salad with olives and tomatoes
      Rice Salad

    For many more side dish ideas, check out our sides category page.

    Recipe

    avocado salad

    Avocado Salad

    Author: Nico Pallotta
    Avocado salad is creamy, crunchy, and refreshing, and it's all you need for a quick lunch or light dinner during the hot summer months.
    Creamy avocado, ripe and juicy tomatoes, crisp cucumber, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling summer salad.
    Print Recipe Pin Recipe Share Recipe
    4.75 from 4 votes
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Total Time 15 minutes mins
    Course Main, salad
    Cuisine American
    Servings 3 people
    Calories 130 kcal

    Ingredients
     
     

    • 2 ripe avocados diced
    • 1 medium cucumber chopped
    • 1 pound tomatoes chopped
    • ½ red onion finely sliced
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice or balsamic vinegar
    • 3 tablespoons parsley chopped
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    Keep screen on

    Instructions
     

    • Thinly slice the red onion then pinch it with your fingers to separate the layers.
      finley chopped onion
    • Soak it in cold water for ten minutes to soften its flavor.
      soaking the onion in cold water
    • To a mixing bowl, add diced tomatoes, cucumber, and avocado, the sliced onion, and chopped parsley.
      ingredients in a bowl
    • Season with olive oil, lemon juice, salt, and pepper then toss gently until the salad is coated in the condiments and slightly creamy from the avocado.
      Taste and adjust for salt before serving.
      avocado salad

    Notes

    Nutrition information is an estimate for a serving of avocado salad out of three.
    SUBSTITUTIONS
    • Red onion: shallots, spring onions, or green onions.
    • Seasoning: Italian dressing, mustard dressing, cilantro lime dressing.
    STORAGE
    Make ahead: it's best to add the avocado last minute before serving the salad so that it doesn't turn brown.
    Refrigerator: store leftovers in an airtight container in the fridge for up to 24 hours. Some juices might float around from the cucumber and tomatoes; you can drain those and add fresh olive oil and parsley.
    Freezer: this recipe is not suitable for freezing.

    Nutritional Values

    Nutrition Facts
    Avocado Salad
    Amount per Serving
    Calories
    130
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    7
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    514
    mg
    15
    %
    Carbohydrates
     
    10
    g
    3
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    1648
    IU
    33
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    33
    mg
    40
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    88
    µg
    84
    %
    Calcium
     
    36
    mg
    4
    %
    Folate
     
    44
    µg
    11
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.3
    mg
    15
    %
    Magnesium
     
    30
    mg
    8
    %
    Zinc
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this avocado salad, you might also like:

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      40 Vegan Pasta Recipes
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      25 Easy Eggplant Recipes
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      20 Easy Zucchini Recipes
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      30 Tasty Vegetarian Recipes
    « Fatteh (Pita, Hummus, and Yogurt)
    35 Vegan Chickpea Recipes »

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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      Lentil Curry
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      Creamy Pasta Salad
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    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
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