I’m excited to share my Avocado Salad with cucumber, tomatoes, red and green onion and a cilantro lime dressing, a simple side I turn to for busy weeknight meals.

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I’m kinda obsessed with this The BEST Avocado Salad because it feels like cheating for dinner. I toss ripe avocados and bright cherry tomatoes together, and somehow the whole thing sings without trying too hard.

It’s the sort of Avocado Salad that makes people pause mid-bite and ask what’s in it, and yeah I admit I don’t always tell them everything. It’s light, loud and oddly comforting at the same time, a real Refreshing Salad that works with anything you’re serving.

I keep making it, even when I said I was done testing recipes.

Ingredients

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Creamy avocados gives healthy fats, fiber and a rich texture that fills you up.
Cool cucumber adds fresh crunch watery hydration and light low calorie balance.
Sweet tomatoes bring juice vitamin C and a bright slightly tangy pop.
Sharp red onion adds bite and savory zing, a little sweetness too.
And herby cilantro gives citrusy green notes, makes salad taste lively.
Lime brightens everything, tangy acid that cuts richness and wakes flavors.
Olive oil ties it together adds smooth healthy fats and richer mouthfeel.
Jalapeño brings a warm heat, tiny kick that livens each bite.

Ingredient Quantities

3 ripe avocados, diced (about 1 1/2 to 2 cups)

1 large English cucumber, diced (or 2 regular cucumbers)

2 cups cherry or grape tomatoes, halved

1/2 medium red onion, thinly sliced (about 1/3 cup)

3 green onions, thinly sliced

1/2 cup fresh cilantro leaves, chopped

2 tablespoons freshly squeezed lime juice (about 1 large lime)

3 tablespoons extra virgin olive oil

1 small garlic clove, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon honey or agave, optional

1 small jalapeño, seeded and minced, optional

How to Make this

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1. Prep everything: dice 3 ripe avocados, dice 1 large English cucumber, halve 2 cups cherry tomatoes, thinly slice 1/2 medium red onion and 3 green onions, chop 1/2 cup cilantro, mince 1 small garlic clove and if using seed and mince 1 small jalapeño.

2. Make the dressing in a small bowl: whisk 2 tablespoons freshly squeezed lime juice, 3 tablespoons extra virgin olive oil, the minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey or agave if you want a touch of sweetness. Add the minced jalapeño to the dressing now if you want even heat.

3. Put the cucumber, tomatoes, red onion, green onions and cilantro in a large mixing bowl. Toss them together so theyre evenly mixed.

4. Pour most of the dressing over the veggies and toss well so everything gets coated. Save a little dressing in case you need it later.

5. Gently fold the diced avocados into the dressed veggies last, so they dont turn to mush. Use a light hand, folding not stirring.

6. Taste and adjust: add more salt, pepper or lime juice if it needs brightness. If it seems flat add the reserved dressing.

7. Let the salad sit 5 to 10 minutes at room temp so flavors mingle, but serve within 30 minutes to keep the avocados green.

8. Quick tips: to slow browning squeeze a little extra lime over the avocados or tuck the avocado pits into the bowl, and if red onion is too sharp rinse it briefly in cold water before adding. Serve chilled or at room temp, this is the perfect fresh side for any meal.

Equipment Needed

1. Chef’s knife — for dicing avocados, cucumber and chopping cilantro
2. Cutting board, preferably wood or plastic
3. Large mixing bowl for the veggies
4. Small bowl for the dressing
5. Whisk or fork to mix the dressing well
6. Measuring spoons (Tbsp and tsp)
7. Citrus juicer or reamer, or just your hand to squeeze the lime
8. Silicone spatula or large spoon/tongs to gently fold in the avocados

FAQ

Q: How do I pick ripe avocados? A: Squeeze gently, they should give a little under pressure but not feel mushy. Darker skin usually means riper for Hass avocados. If theyre rock hard put them in a paper bag with an apple or banana for a day or two to speed ripening.

Q: How do I keep the avocado from turning brown? A: Toss the diced avocado with the lime juice right away, that helps a lot. If you need to store leftovers press plastic wrap directly on the surface or keep the pit in the bowl and seal airtight, refrigerate and eat within 24 hours.

Q: Can I make this salad ahead of time? A: Kinda, but keep the dressing separate and chop the ingredients ahead. Cucumbers and tomatoes hold up well, avocado not so much. If you must mix it, add lime and oil then chill and eat within 4 to 6 hours for best texture.

Q: What can I serve this with? A: It's great as a side for grilled chicken, fish or shrimp, as a taco topping, on toast, or spooned over cooked quinoa or greens. Also perfect with tortilla chips for a light party snack.

Q: I hate cilantro and raw onion, any swaps? A: Use chopped parsley or basil instead of cilantro, and swap red onion for milder scallions or soak thin slices in cold water for 10 minutes to tame the bite. You can totally leave the jalapeño out if you dont want heat.

Q: Is the salad spicy and how do I control the heat? A: The jalapeño is optional. Remove seeds and the white membrane to cut most of the heat, or add just a little minced pepper for a mild kick. Use serrano if you actually want it hot.

The BEST Avocado Salad Recipe Substitutions and Variations

Avocados: If you dont have ripe avos, mash 1 can (15 oz) butter beans, drain and rinse first, then fold in for a creamy, protein-rich swap; for a bright fruity version use about 2 cups diced ripe mango (sweeter, less rich).
English cucumber: Trade for 2 cups diced jicama for the same crisp, mild crunch, or use 2 medium zucchini (seeded and diced) if you prefer something a bit softer.
Cilantro: Use 1/2 cup chopped flat-leaf parsley to keep it fresh without the cilantro flavor, or 1/3 cup chopped basil for a sweeter, aromatic twist.
Lime juice: Substitute equal parts freshly squeezed lemon juice, or use 1 to 1 1/2 tablespoons apple cider vinegar for a tang thats a touch sharper.

Pro Tips

1. Prep ahead but not all at once. You can chop the cucumbers, tomatoes and onions and keep them in the fridge, and make the dressing a day ahead, but keep the avocados whole until the last minute. If you must prep the avocados early, brush the cut surfaces with extra lime and press plastic wrap right onto them so they don’t go brown.

2. Stop the salad getting watery. Scoop out cucumber seeds or put the diced cucumber on a paper towel and pat it dry for a minute. Also let especially juicy tomatoes drain briefly on a paper towel before mixing, it keeps the dressing from getting diluted.

3. Tweak the flavor, don’t be shy. A little lime zest, a pinch of ground cumin or smoked paprika, or a tiny splash of white wine or sherry vinegar can add depth. If it tastes flat after folding the avos in, a tiny bit more acid or a pinch more salt will usually fix it.

4. Keep texture and look perfect. Fold the avocado in gently at the end instead of stirring, and serve within 30 minutes. If you want a prettier presentation sprinkle a few whole cilantro leaves and some coarse sea salt right before serving, it makes the salad look and taste fresher.

The BEST Avocado Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Avocado Salad with cucumber, tomatoes, red and green onion and a cilantro lime dressing, a simple side I turn to for busy weeknight meals.

Servings

servings

Calories

204

kcal

Equipment: 1. Chef’s knife — for dicing avocados, cucumber and chopping cilantro
2. Cutting board, preferably wood or plastic
3. Large mixing bowl for the veggies
4. Small bowl for the dressing
5. Whisk or fork to mix the dressing well
6. Measuring spoons (Tbsp and tsp)
7. Citrus juicer or reamer, or just your hand to squeeze the lime
8. Silicone spatula or large spoon/tongs to gently fold in the avocados

Ingredients

3 ripe avocados, diced (about 1 1/2 to 2 cups)
1 large English cucumber, diced (or 2 regular cucumbers)
2 cups cherry or grape tomatoes, halved
1/2 medium red onion, thinly sliced (about 1/3 cup)
3 green onions, thinly sliced
1/2 cup fresh cilantro leaves, chopped
2 tablespoons freshly squeezed lime juice (about 1 large lime)
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon honey or agave, optional
1 small jalapeño, seeded and minced, optional

Directions

Prep everything: dice 3 ripe avocados, dice 1 large English cucumber, halve 2 cups cherry tomatoes, thinly slice 1/2 medium red onion and 3 green onions, chop 1/2 cup cilantro, mince 1 small garlic clove and if using seed and mince 1 small jalapeño.
Make the dressing in a small bowl: whisk 2 tablespoons freshly squeezed lime juice, 3 tablespoons extra virgin olive oil, the minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon honey or agave if you want a touch of sweetness. Add the minced jalapeño to the dressing now if you want even heat.
Put the cucumber, tomatoes, red onion, green onions and cilantro in a large mixing bowl. Toss them together so theyre evenly mixed.
Pour most of the dressing over the veggies and toss well so everything gets coated. Save a little dressing in case you need it later.
Gently fold the diced avocados into the dressed veggies last, so they dont turn to mush. Use a light hand, folding not stirring.
Taste and adjust: add more salt, pepper or lime juice if it needs brightness. If it seems flat add the reserved dressing.
Let the salad sit 5 to 10 minutes at room temp so flavors mingle, but serve within 30 minutes to keep the avocados green.
Quick tips: to slow browning squeeze a little extra lime over the avocados or tuck the avocado pits into the bowl, and if red onion is too sharp rinse it briefly in cold water before adding. Serve chilled or at room temp, this is the perfect fresh side for any meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.