Summer Avocado Salad
Total Time
20 Minutes
Prep Time
20 Minutes
Rating
4.97 out of 5 stars
(29)
Ingredients
4-6 servings
- ¼ cup unseasoned rice vinegar
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 English cucumber, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 pint cherry or grape tomatoes, halved
- ¼ cup finely chopped fresh basil (or a combination of basil and mint)
- 3 tablespoons fresh chopped chives
- 2 large avocados, halved, pitted, and diced
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Preparation
Chef’s notes
For best results, let the tomatoes, peppers, and cucumbers marinate in the dressing for at least 20 minutes before adding the avocados.
Use a light hand when mixing in the avocados, as they break down the more you toss them.
Serve the salad as a light lunch or side dish to grilled meats.