Avocado salad is a delightful medley of fresh and vibrant ingredients, combining the creamy richness of ripe avocados with the juicy burst of cherry tomatoes, the crispness of cucumber, and the zing of red onion and chili pepper.
Tossed with a zesty dressing of extra-virgin olive oil and lemon juice, seasoned with sea salt, black pepper, and optional chili flakes, this salad is a perfect balance of flavors and textures.
Enhanced with the fragrant freshness of coriander and served atop a bed of mixed greens such as watercress, rocket, or baby spinach, it’s a feast for the senses.
Whether enjoyed as a standalone meal or as a complement to your main course, this avocado salad is sure to tantalize your taste buds and leave you feeling satisfied and refreshed.
Because sometimes all you need is a simple and delicious salad
Ingredients
-2 ripe avocados, peeled and sliced-
– 1 cup cherry tomatoes, halved
– 1/2 small red onion, thinly sliced
– 1 medium cucumber, sliced
– A handful of fresh coriander, roughly chopped
– 1 tablespoon extra-virgin olive oil
– 2 tablespoons lemon juice
– Sea salt and freshly ground black pepper, to taste
– 1 Red Chilli pepper, sliced
– 1/2 teaspoon red chili flakes (optional)
– A mix of green leaves such as watercress, rocket, or baby spinach
Instructions
1. Prepare the salad: slice the avocados and cucumbers, halve the tomatoes, slice the red Chilli pepper and thinly slice the red onion.
2. In a serving bowl, combine the sliced avocados, tomatoes, cucumbers, and onion.
3. Sprinkle the fresh coriander over the mixed salad.
4. For the dressing, whisk together olive oil and lemon juice in a small bowl, and season with sea salt, black pepper, and chili flakes if desired.
Pour dressing over the salad and toss gently to ensure everything is lightly coated and well-combined.
6. Arrange the mixed greens on the plates, top with the dressed salad mixture.
7. Serve immediately for the freshest taste or chill briefly to allow the flavors to meld together. Enjoy this delightful medley as a standalone meal or as a complement to your main course.
FAQ for Avocado Salad
1. Can I make this salad ahead of time? Yes, you can prepare the ingredients ahead of time and store them separately in airtight containers in the refrigerator. However, it’s best to toss the salad with the dressing just before serving to maintain its freshness and texture.
2. How do I choose ripe avocados for this salad? Look for avocados that yield slightly to gentle pressure when squeezed, indicating ripeness. Avoid avocados that feel mushy or have dark spots. If your avocados are not yet ripe, you can place them in a paper bag with a banana or apple to speed up the ripening process.
3. Can I customize the ingredients in this salad? Absolutely! Feel free to add or omit ingredients based on your preferences or what you have on hand. You can include additional veggies like bell peppers or radishes, or add protein such as grilled chicken or shrimp for a heartier meal.
4. Are there any substitutions for the dressing ingredients? If you don’t have extra-virgin olive oil, you can use avocado oil or another mild-flavored oil. Similarly, you can substitute lime juice for lemon juice in the dressing for a slightly different flavor profile.
5. How spicy is this salad with the chili pepper and chili flakes? The spiciness can be adjusted to your liking by either omitting the chili pepper and flakes altogether or adding more for extra heat. Taste the dressing before pouring it over the salad to gauge the level of spiciness.
6. Can I make this salad vegan-friendly? Yes, this avocado salad is naturally vegan-friendly as it doesn’t contain any animal products. Just ensure that the ingredients you use, such as the dressing, are vegan-certified if necessary.
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