The Best Avocado Salad
- PREP 10min
- TOTAL 10min
I love this avocado salad recipe with crunchy cucumbers so much that I could eat it every day. It’s incredibly easy to make, and you can enjoy it multiple ways: as a standalone dish, as a side, as a flavorful chunky salsa next to tortilla chips, or even as a topping for larger salads.
I like big chunks of avocado in my salad, and adding them to the dressing in the bowl helps me minimize over mixing, which can cause the avocado to turn to mush. By gently mixing everything, the avocado remains intact and keeps its shape.
You Will Need
2 medium avocados, about 2 cups cubed
2 cups cubed cucumber, about 1 large cucumber (300g)
3 tablespoons fresh lime juice, from 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 jalapeño, seeds and membrane removed for a milder salad
1 small garlic clove, omit if sensitive to raw garlic
¼ teaspoon fine sea salt, or more to taste
½ cup chopped fresh herbs like cilantro, parsley, basil, dill, or a combination (25g)
Hot sauce, optional
Directions
1Make the dressing: In the bottom of a large bowl, whisk together the lime juice, olive oil, minced garlic, diced jalapeño, and salt until well combined. Stir in the fresh herbs. If you’re preparing the salad in advance, you can cover and refrigerate it for up to one day.
2Add the avocado: When you’re ready to serve the salad, cut the avocados in half, remove the pits, and cut them into cubes. Add the cubed avocado and sliced cucumber to the salad bowl with the dressing. Gently toss them around the bowl until evenly coated in the dressing.
3To finish: Taste and adjust the seasoning as needed, adding additional salt if desired. Add a few dashes of your favorite hot sauce if you like heat.
Adam and Joanne's Tips
- Storing: This avocado salad is best enjoyed straight away. Leftovers can be stored in an airtight container in the refrigerator for a day, though you may notice some browning on the avocado.
- Make ahead: To make the salad ahead of time, but leave out the avocados (don’t cut them yet). Store the salad without the avocado up to 2 days in the fridge. Then, when you are ready to serve, toss in your cubed avocado.
- Add tomatoes: Fresh tomatoes are lovely in this salad. Use chopped tomatoes or grape tomatoes.
- The nutrition facts provided below are estimates.