When the heat of summer sets in, my appetite turns to meals that are light, crisp, and bursting with flavor. And nothing fits that craving better than this Perfect Avocado Salad. It’s simple, fast, and packed with fresh ingredients like creamy avocado, crunchy cucumber, and a tangy lime dressing with a hint of heat. Whether you serve it as a side, a topping for grilled meats, or enjoy it straight from the bowl (like I often do), this salad is a must-have on any warm-weather table.
I first tasted a version of this salad during a California beach picnic, and the combination of chilled cucumbers and buttery avocados, dressed in a citrusy vinaigrette, has stuck with me ever since. Now, it’s my go-to for everything from BBQs to quick lunches.
Why You’ll Love This Perfect Avocado Salad
- Ready in 10 minutes with no cooking required.
- Naturally vegan and gluten-free.
- Extremely versatile – works as a salad, salsa, or topping.
- Perfect for summer – cool, crisp, and hydrating.
- Customizable with your favorite herbs and spices.
Ingredients
Here’s what you’ll need to make about 2 cups of this fresh avocado salad:
- 2 medium avocados (approx. 2 cups cubed)
- 2 cups (300g) cucumber, cubed (about 1 large cucumber)
- 3 tablespoons fresh lime juice (from 1–2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño, seeds and membrane removed (for mild heat)
- 1 small garlic clove, minced (optional if sensitive)
- ¼ teaspoon fine sea salt (plus more to taste)
- ½ cup (25g) chopped fresh herbs (cilantro, parsley, basil, dill, or a combo)
- A dash of hot sauce (optional)
Instructions
Step 1: Make the Dressing
In a salad bowl, whisk together:
- Fresh lime juice
- Olive oil
- Minced garlic
- Diced jalapeño
- Salt
Stir in the chopped herbs until well combined. If preparing ahead, you can refrigerate the dressing for up to one day.
Step 2: Prep the Veggies
Cut the avocados in half, remove the pits, and gently cube the flesh.
Cube the cucumber into bite-sized pieces.
Step 3: Assemble the Salad
Add the cubed avocado and cucumber to the bowl of dressing. Gently toss until all the ingredients are evenly coated. Be careful not to overmix to preserve the chunks of avocado.
Step 4: Taste and Serve
Taste for seasoning. Add more salt if needed and a few dashes of your favorite hot sauce if you like a little kick. Serve immediately.
Serving Ideas
This perfect avocado salad can be enjoyed in multiple ways:
- As a side salad for grilled chicken, steak, or shrimp.
- Spooned over tacos, burrito bowls, or nachos.
- As a chunky salsa with tortilla chips.
- Tossed with mixed greens for a larger, entrée-style salad.
Storage Tips
- Make ahead: You can prep the dressing and chop the cucumbers in advance. Wait until serving time to cut and mix in the avocado.
- Short-term storage: Best enjoyed fresh, but leftovers can be kept in an airtight container for up to one day. Add a squeeze of lime to prevent browning.
Tips for the Best Avocado Salad
- Use ripe but firm avocados to avoid mushiness.
- Taste the dressing before adding veggies—you might want a bit more lime or salt.
- Don’t skip the fresh herbs—they elevate the flavor beautifully.
- If garlic is too sharp for you, omit or use roasted garlic instead.
Health Benefits
This salad isn’t just delicious—it’s also packed with nutrients:
- Avocados: Rich in healthy fats, fiber, potassium, and antioxidants.
- Cucumbers: Hydrating, low-calorie, and full of vitamins.
- Fresh herbs: Anti-inflammatory and full of flavor without adding calories.
- Lime juice: A zesty source of vitamin C.
Related Recipes You Might Love
Final Thoughts
This perfect avocado salad is everything a summer dish should be: light, flavorful, and ready in no time. Whether you serve it at your next BBQ, picnic, or midweek dinner, it’s sure to steal the show with its fresh ingredients and effortless charm. Bookmark this one—you’ll come back to it again and again.
Best Avocado Salad
Ingredients
- 2 medium avocados approx. 2 cups cubed
- 2 cups 300g cucumber, cubed (about 1 large cucumber)
- 3 tablespoons fresh lime juice from 1–2 limes
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño seeds and membrane removed (for mild heat)
- 1 small garlic clove minced (optional if sensitive)
- ¼ teaspoon fine sea salt plus more to taste
- ½ cup 25g chopped fresh herbs (cilantro, parsley, basil, dill, or a combo)
- A dash of hot sauce optional
Instructions
Step 1: Make the Dressing
- In a salad bowl, whisk together:
- Fresh lime juice
- Olive oil
- Minced garlic
- Diced jalapeño
- Salt
- Stir in the chopped herbs until well combined. If preparing ahead, you can refrigerate the dressing for up to one day.
Step 2: Prep the Veggies
- Cut the avocados in half, remove the pits, and gently cube the flesh.
- Cube the cucumber into bite-sized pieces.
Step 3: Assemble the Salad
- Add the cubed avocado and cucumber to the bowl of dressing. Gently toss until all the ingredients are evenly coated. Be careful not to overmix to preserve the chunks of avocado.
Step 4: Taste and Serve
- Taste for seasoning. Add more salt if needed and a few dashes of your favorite hot sauce if you like a little kick. Serve immediately.
Leave a Comment