If you’re searching for a refreshing, vibrant, and healthy salad that’s as delicious as it is versatile, look no further than this Perfect Avocado Salad. Loaded with creamy avocado, crisp cucumber, zesty lime, and fresh herbs, this salad is a celebration of flavor and texture in every bite.
Whether you serve it as a light lunch, a side dish, or a chunky topping for grilled meats or tacos, it’s the kind of recipe that fits seamlessly into any meal. It’s so simple, you’ll find yourself making it over and over again.
Why You’ll Love This Perfect Avocado Salad
- Quick & easy: Just 10 minutes and a handful of fresh ingredients.
- No cooking required: Perfect for hot days or when you want a no-fuss meal.
- Versatile: Enjoy as a salad, salsa, or even a spread on toast.
- Healthy & nutritious: Packed with heart-healthy fats, fiber, and vitamins.
- Customizable: Swap herbs, add other veggies, or kick up the heat.
A Fresh American-Inspired Dish
Inspired by the clean and crisp flavors of California cuisine, this avocado salad leans into American-style simplicity with a bright, zesty twist. It’s gluten-free, vegan, and adaptable for nearly any diet. It’s the kind of bowl you’d find in a sunny café on the coast—refreshing, unfussy, and totally satisfying.
Ingredients (Serves 2)
- 2 medium avocados, about 2 cups cubed
- 2 cups (300g) cucumber, cubed (about 1 large cucumber)
- 3 tablespoons fresh lime juice, from 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño, seeds and membrane removed, finely chopped
- 1 small garlic clove, minced (optional)
- ¼ teaspoon fine sea salt, or more to taste
- ½ cup (25g) fresh herbs, chopped (cilantro, parsley, basil, dill, or a mix)
- Hot sauce, optional for serving
Instructions
1. Make the Dressing
In the bottom of a medium salad bowl, whisk together the lime juice, olive oil, garlic (if using), jalapeño, and salt until well combined. Stir in the chopped fresh herbs. If prepping ahead, you can cover and refrigerate the dressing for up to 24 hours.
2. Prep the Avocado & Cucumber
Just before serving, cut the avocados in half, remove the pits, and cube the flesh. Cube the cucumber and add both to the bowl with the dressing.
3. Toss & Serve
Gently toss the avocado and cucumber in the dressing until well coated. Be careful not to overmix—this keeps the avocado chunky and intact.
Taste and adjust the seasoning, adding more salt or a few dashes of hot sauce if desired.
Serve immediately for the best texture and flavor.
Tips & Customizations
- Add more crunch: Toss in diced red onion or bell pepper.
- Make it spicy: Add more jalapeño or your favorite chili flakes.
- Bulk it up: Add chickpeas, grilled shrimp, or feta cheese for a heartier salad.
- Turn it into salsa: Dice the ingredients finer and serve with tortilla chips.
- Top it off: Sprinkle sunflower seeds or toasted pepitas for crunch.
Make Ahead & Storage Tips
- Make ahead: Mix the dressing and refrigerate. Add avocado and cucumber just before serving.
- Storage: Best enjoyed fresh. If storing leftovers, press a piece of plastic wrap against the surface of the salad to reduce browning. Eat within 24 hours.
FAQs
Can I use lemon instead of lime?
Yes! Lemon works well and adds a slightly different, but equally delicious brightness.
What type of cucumber works best?
English or Persian cucumbers are ideal because they’re less watery and don’t need peeling.
Can I skip the garlic?
Absolutely. The salad is still flavorful without it, especially if you’re sensitive to raw garlic.
Is this salad good for meal prep?
You can prep the dressing and veggies in advance, but cut the avocado fresh to maintain texture and color.
Final Thoughts
This Perfect Avocado Salad is everything you want in a quick, nourishing dish—creamy, crunchy, citrusy, and endlessly adaptable. It’s a celebration of fresh ingredients and bold flavors, proving that the simplest recipes often make the most impact.
Whether you’re eating it with a spoon, scooping it up with chips, or layering it onto toast or tacos, this avocado salad is a game changer you’ll reach for again and again.
Perfect Avocado Salad
Ingredients
- 2 medium avocados about 2 cups cubed
- 2 cups 300g cucumber, cubed (about 1 large cucumber)
- 3 tablespoons fresh lime juice from 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño seeds and membrane removed, finely chopped
- 1 small garlic clove minced (optional)
- ¼ teaspoon fine sea salt or more to taste
- ½ cup 25g fresh herbs, chopped (cilantro, parsley, basil, dill, or a mix)
- Hot sauce optional for serving
Instructions
Make the Dressing
- In the bottom of a medium salad bowl, whisk together the lime juice, olive oil, garlic (if using), jalapeño, and salt until well combined. Stir in the chopped fresh herbs. If prepping ahead, you can cover and refrigerate the dressing for up to 24 hours.
Prep the Avocado & Cucumber
- Just before serving, cut the avocados in half, remove the pits, and cube the flesh. Cube the cucumber and add both to the bowl with the dressing.
Toss & Serve
- Gently toss the avocado and cucumber in the dressing until well coated. Be careful not to overmix—this keeps the avocado chunky and intact.
- Taste and adjust the seasoning, adding more salt or a few dashes of hot sauce if desired.
- Serve immediately for the best texture and flavor.
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