Avocado Salad
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(15)
Ingredients
4-6 servings
- 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
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Preparation
Step 1
Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and several grinds of pepper.
Step 2
Set aside a little of the jalapeño, red onion, and cilantro for garnish.
Step 3
Add the avocado to a medium bowl. Evenly arrange the cucumber, tomatoes, and remaining jalapeño, red onion, and cilantro on top. Drizzle with most of the dressing and gently stir. Be careful not to overmix. With too much stirring, the avocado will coat the other ingredients (think guacamole).
Step 4
Top the salad with the reserved jalapeño, red onion, and cilantro and a little more of the dressing. Season to taste, adding more dressing or pinches of flaky sea salt as desired.
Step 5
Serve immediately.
Step 6
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Chef's notes
*Use a whole pepper if you want the salad to be spicy. Use a half if you’re sensitive to spice.
Variation:
Make a lemony avocado salad! Use fresh lemon juice instead of lime juice in the dressing, and omit the cumin. Replace the cilantro with fresh basil or 2 tablespoons chopped fresh dill.
