This avocado salad recipe is a delicious, healthy side dish! A zesty dressing coats creamy avocado, juicy tomatoes, crisp veggies, and fresh herbs.
I’ve been craving this avocado salad recipe ever since I first made it. If you’re thinking, “Craving…a salad?”, well, you simply have to try this one.
This avocado salad is not guacamole. But like guacamole, it keeps you coming back for more. Creamy avocado plays off juicy tomatoes, crisp cucumbers, crunchy red onion, and spicy jalapeño. A bright lime dressing brings it all together. The fresh, zesty flavors and the delicious combination of textures make it so much more than the sum of its parts.
It’s been one of my go-to side dishes this summer because it’s super tasty, super quick, and pairs well with just about anything. We’ve enjoyed it with tacos, black bean burgers, crispy corn fritters, and more. I hope it becomes a staple on your table too!
Avocado Salad Ingredients
Here’s what you’ll need to make this easy avocado salad recipe:
- Avocados, of course! Ripe avocados that are still fairly firm are best for this recipe. If they’re too soft, they’ll become mushy when you mix them with the other ingredients.
- Cucumber – It adds refreshing crunch. I like to use an English cucumber here. It has very thin skin and minimal seeds, so I don’t peel or seed it. If you’re using a regular cucumber, you may want to peel and seed it before adding it to the salad.
- Cherry or grape tomatoes – For sweetness and juicy texture.
- Red onion – It adds sharp, savory flavor and crunch.
- Jalapeño – For heat. Use a whole pepper if you like spicy food. If you’re sensitive to spice, start with 1/2.
- Cilantro – It gives the salad a refreshing kick. Not a cilantro fan? Use fresh parsley instead.
- And the dressing – You’ll make a simple lime vinaigrette with fresh lime juice, avocado oil, honey, garlic, cumin, salt, and pepper.
Find the complete recipe with measurements below.
Variation: Make a lemony avocado salad! Use fresh lemon juice instead of lime juice in the dressing, and omit the cumin. Replace the cilantro with fresh basil or 2 tablespoons chopped fresh dill.
How to Make Avocado Salad
This avocado salad recipe is a breeze to make! Here’s how it goes:
Start by making the dressing. Whisk together the lime juice, avocado oil, honey, garlic, cumin, salt, and pepper in a small bowl or liquid measuring cup.
Next, assemble the salad. Place the diced avocados at the bottom of a medium or large bowl. Set aside some of the jalapeño, cilantro, and red onion for garnish. Then, evenly arrange the cucumbers, tomatoes, and remaining jalapeño, cilantro, and red onion on top of the avocado.
Pour on most of the salad dressing and gently stir, being careful not to overmix.
Garnish with the reserved cilantro, jalapeño, and red onion and top with more dressing as desired. Season to taste and serve right away—the avocado will start turning brown if it sits for too long.
Recipe Tip
Don’t overmix! With too much stirring, the avocado will begin to fall apart and coat the other ingredients.
The salad has the most appealing look and satisfying balance of textures when the avocado stays intact. Stir the salad gently, mixing just enough to combine the veggies and coat them in the dressing.
What to Serve with Avocado Salad
This avocado cucumber tomato salad is a versatile side dish.
The salad is best right after it’s made, but you can store leftovers in an airtight container in the refrigerator for up to a day.
I like to toss leftovers with greens and black beans for a light lunch. Round out the meal with a side of tortilla chips!
More Favorite Avocado Recipes
If you love this avocado cucumber salad, try one of these fresh avocado recipes next:
Avocado Salad
Serves 4 to 6
This avocado salad recipe is a quick, healthy side dish! It has a delicious combination of textures—creamy avocado plays off juicy tomatoes, crisp cucumber, and crunchy red onion and peppers. A bright lime dressing ties it all together.
- ½ to 1 jalapeño pepper, diced*
- ⅓ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 firm-ripe avocados, pitted and cut into ½-inch pieces
- ½ English cucumber, cut into ½-inch pieces
- ¾ cup cherry tomatoes, halved
- Flaky sea salt, optional
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Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and several grinds of pepper.
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Set aside a little of the jalapeño, red onion, and cilantro for garnish.
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Add the avocado to a medium bowl. Evenly arrange the cucumber, tomatoes, and remaining jalapeño, red onion, and cilantro on top. Drizzle with most of the dressing and gently stir. Be careful not to overmix. With too much stirring, the avocado will coat the other ingredients (think guacamole).
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Top the salad with the reserved jalapeño, red onion, and cilantro and a little more of the dressing. Season to taste, adding more dressing or pinches of flaky sea salt as desired.
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Serve immediately.
*Use a whole pepper if you want the salad to be spicy. Use a half if you’re sensitive to spice.
