Avocado Salad

A quick and easy fresh Avocado Salad with a light lemon honey vinaigrette drizzled over fresh sun-ripened tomatoes, crisp cucumber, and sweet red onion. This bright, colorful, and tasty salad is perfect as a light lunch or a side dish for grilled fish, chicken, or steak.

This avocado salad is one of our favorites with a clean light taste bringing out all the best that the fresh vegetables have to offer. For the most flavorful experience, use fresh garden herbs in the dressing. They really bring out the best in the salad.

How to make this Avocado Salad

Start by whisking together the champagne vinegar, lemon juice, honey, garlic powder, and olive oil. Then add the fresh basil and parsley and whisk again. In a large bowl, combine the avocados, English cucumber, cherry tomatoes, and red onion. Drizzle with the lemon honey vinaigrette and gently toss. Season with salt and pepper to taste. For best results serve promptly.

Recipe notes and helpful tips

• You can substitute apple cider vinegar, red wine vinegar, or white wine vinegar for the champagne vinegar.
• Because you must gently toss this salad, the avocado should be fairly firm yet ripe. See notes below on picking ripe avocados.
• Use any sun-ripened tomatoes. Fresh garden tomatoes are the best, but when not available, cherry and grape tomatoes are a flavorful choice.
• If you are new to choosing ripe avocados, pick up a few extra ones just in case you have chosen one or two that are over-ripe.
• You can substitute lime juice for lemon juice.
• Experiment with different herbs like cilantro, dill, chives, or mint.
• Try different veggies like radishes, carrots, beets, corn, bell peppers, or arugula.
• This salad should be served promptly. Even with lemon juice, the avocado will begin to brown and break down after several hours. I have kept leftovers in the fridge for about 24 hours with some success.
• Store leftovers in an airtight container in the refrigerator.

How to pick avocados

For ripe, ready-to-eat avocados, look for dark green to nearly black skin.  The flesh should yield slightly to gentle firm pressure but should not feel mushy.  A dark black mushy avocado is overripe. If you pop the stem off with your thumb, you should see a nice green spot indicating a healthy avocado, but if you see a black moldy spot, then the avocado is overripe.

What to serve with this salad

• Lemon Pepper Baked Cod
• Shrimp
• Grilled Chicken
• Oven Baked Ribs
• Steak
• Air Fryer Salmon
• Scallops

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Avocado Salad

A quick and easy Avocado Salad with sun-ripened sweet tomatoes, red onion, and crisp cucumber with a slightly sweet lemon vinaigrette with fresh parsley and basil. 

5 from 10 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 6 servings

Calories: 271kcal

Author: Beth Pierce

Ingredients

• Lemon Honey Vinaigrette
• 1 tablespoon champagne vinegar
• 1 lemon juiced
• 2 teaspoons honey to taste
• ¼ teaspoon garlic powder
• ¼ cup olive oil
• 2 tablespoons chopped fresh basil
• ¼ cup chopped fresh parsley
• Cucumber Salad
• 3 medium sized avocados diced
• 1 English cucumber cut in quarters and sliced
• 2 cups cherry or grape tomatoes halved
• ½ medium red onion sliced
• salt and pepper to taste

Instructions

• In a small bowl whisk together the champagne vinegar, lemon juice, honey, garlic powder, and olive oil. Add the fresh basil and parsley and whisk again.  
• In a large bowl, combine the avocados, English cucumber, cherry tomatoes, and red onion.
• Drizzle with the lemon honey vinaigrette and gently toss. Season with salt and pepper to taste. For best results, serve promptly. 

Notes

• You can substitute apple cider vinegar, red wine vinegar, or white wine vinegar for the champagne vinegar.
• Because you must gently toss this salad, the avocado should be fairly firm yet ripe. See notes below on picking ripe avocados.
• Use any sun-ripened tomatoes. Fresh garden tomatoes are the best, but when not available, cherry and grape tomatoes are a flavorful choice.
• If you are new to choosing ripe avocados, pick up a few extra ones just in case you have chosen one or two that are over-ripe.
• You can substitute lime juice for lemon juice.
• Experiment with different herbs like cilantro, dill, chives, or mint.
• Try different veggies like radishes, carrots, beets, corn, bell peppers, or arugula.
• This salad should be served promptly. Even with lemon juice, the avocado will begin to brown and break down after several hours. I have kept leftovers in the fridge for about 24 hours with some success.
• Store leftovers in an airtight container in the refrigerator. 

Nutrition

Calories: 271kcal | Carbohydrates: 16g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 13mg | Potassium: 721mg | Fiber: 8g | Sugar: 5g | Vitamin A: 846IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 1mg

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