Description
A refreshing and vibrant avocado salad with a creamy texture and a tangy dressing, perfect for warm days.
Ingredients
Scale
- ½ to 1 jalapeño pepper (diced)
- ⅓ cup diced red onion
- ¼ cup chopped fresh cilantro
- 2 firm-ripe avocados (pitted and cut into ½-inch pieces)
- ½ English cucumber (cut into ½-inch pieces)
- ¾ cup cherry tomatoes (halved)
- Flaky sea salt (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 2½ teaspoons honey
- 1 garlic clove (grated)
- 1 teaspoon sea salt
- ¼ teaspoon ground cumin
- Freshly ground black pepper
Instructions
- Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and several grinds of pepper until well combined.
- Prepare garnishes: Set aside a little of the jalapeño, red onion, and cilantro for garnish to enhance the salad’s presentation.
- Combine the avocados: Add the avocado pieces to a medium bowl. Evenly arrange the cucumber, tomatoes, and the remaining jalapeño, red onion, and cilantro on top of the avocados.
- Dress the salad: Drizzle most of the dressing over the salad and gently stir to combine, being careful not to overmix as you don’t want the avocado to become mushy.
- Finish with garnish: Top the salad with the reserved jalapeño, red onion, and cilantro. Drizzle with a bit more dressing and season to taste, adding pinches of flaky sea salt if desired.
- Serve immediately: This salad is best enjoyed fresh, allowing all those vibrant flavors to shine.
Notes
For the freshest salad, prepare just before serving. Experiment with adding diced mango or pineapple for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg