Best Vegeterian Avocado Salad

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This AVOCADO SALAD is Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that’s perfect for a summer lunch or dinner!

Servings: 6


Salad :

  • 1 medium (12 oz) English cucumber, cut into quarters through the length then sliced
  • 16 oz. grape tomatoes*
  • 1/2 small red onion,** sliced into small pieces
  • 2 medium avocados (firm but ripe), sliced into bite size pieces


  • 1 1/2 Tbsp fresh lemon juice***
  • 1 1/2 Tbsp red wine vinegar
  • 3 1/2 Tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 1/2 tsp minced garlic
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper

Check also : Black bean, Corn, Tomato best Salad & Grilled Lemon Chicken


For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
Serve shortly after preparing.

Avocado salad Notes:

I like to use a multicolor blend of tomatoes for a more visually appealing salad but all red tomatoes work just fine too.

For a slightly milder flavor red onions can be rinsed under water and drained well to help remove harsh bite.

Lime juice can be substituted.

For a more refreshing salad you can use chilled ingredients and a chilled dressing (don’t chill tomatoes longer than a few hours though, and wait to cut the avocado until ready to serve).


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