Avocado Salad

This refreshing avocado salad is perfect for a quick, healthy, and flavorful meal. Whether you’re looking for a side dish to complement your main course or a light, standalone salad, this recipe is ideal. With minimal ingredients and only 10 minutes of prep time, it’s a deliciously easy option for busy days. The combination of creamy avocado, crisp cucumber, juicy cherry tomatoes, and tangy red onion, dressed with lemon juice and olive oil, creates a perfect balance of flavors. This salad is sure to be a hit at any gathering or as a quick, nutritious lunch.

Prep Time:

• Total time: 10 minutes
• Servings: 2-4

Ingredients:

• 2 avocados: These will add creaminess and richness to your salad.
• 1 lb. cherry tomatoes: For a burst of color and sweetness, these little tomatoes are ideal.
• 1 English cucumber: Provides a crisp, refreshing crunch that balances out the smoothness of the avocado.
• ½ red onion: Adds a sharp, zesty contrast to the mild flavors in the salad.
• 1 lemon, juiced: Brightens the salad with acidity while preventing the avocados from browning.
• 1 tbsp olive oil: Adds a silky texture and a mild, earthy flavor.
• Salt, to taste: Enhances all the natural flavors.
• Black pepper, to taste: For a little heat and spice.

Instructions:

1. Wash all the produce: Begin by thoroughly washing the cucumbers, cherry tomatoes, and red onion under cold water. This step ensures that your vegetables are clean and free of any dirt or residues.
2. Prepare the cucumber: After washing, cut the cucumber into quarters lengthwise to create long strips. Then dice the strips into bite-sized pieces. Cucumbers add crunch and freshness, making them a fantastic base for this salad. Add the diced cucumber to a large mixing bowl.
3. Slice the cherry tomatoes: Next, halve your cherry tomatoes. If they are on the larger side, you can quarter them. The sweet and juicy tomatoes pair beautifully with the creamy avocado and crisp cucumber, adding color and a burst of flavor. Add these to the bowl along with the cucumber.
4. Dice the avocados: Avocados are the star ingredient of this dish. Start by halving the avocados, removing the pit, and scooping the flesh out of the skin. Dice the avocado into bite-sized chunks, and be gentle when mixing later to avoid mashing them too much. Add the diced avocados to the bowl with the cucumber and tomatoes.
5. Thinly slice the red onion: The red onion adds a bit of spice and tang, which cuts through the richness of the avocado. Slice the red onion thinly for a subtle crunch. If you prefer a milder onion flavor, you can soak the onion slices in cold water for 5 minutes before adding them to the bowl. This step softens the sharpness of the onion. Once ready, add the onion slices to the salad mixture.
6. Juice the lemon: Fresh lemon juice adds brightness and acidity to the salad, which not only enhances the flavor but also helps to keep the avocados from browning. Squeeze the juice of one lemon directly over the ingredients in the bowl, ensuring that the avocado pieces get a generous coating to maintain their fresh, green color.
7. Add olive oil: Drizzle one tablespoon of olive oil over the salad. Olive oil adds a silky, luxurious texture and a subtle, earthy flavor that ties all the ingredients together.
8. Season with salt and pepper: Add salt and pepper to taste. Be sure to sprinkle them evenly so that every bite is well-seasoned. The amount of salt and pepper can be adjusted based on personal preference.
9. Mix the salad: Gently mix all the ingredients together using a large spoon. Be careful not to mash the avocado too much—you want the pieces to stay intact. Stir until everything is evenly coated with lemon juice, olive oil, salt, and pepper.
10. Serve chilled: For the best flavor and texture, serve this avocado salad chilled. Let it rest in the fridge for 10-15 minutes before serving, if time allows. This gives the flavors time to meld together, making the salad even more delicious.

Serving Suggestions:

This avocado salad can be enjoyed on its own or as a side dish. It’s versatile enough to pair with grilled chicken, fish, or even a piece of crusty bread. If you’re looking to bulk it up a little more, you can add extras like crumbled feta cheese, black olives, or even a handful of baby spinach or arugula.

For a more substantial meal, try serving the salad over a bed of mixed greens or quinoa. You can also add some protein, like grilled shrimp or hard-boiled eggs, to make it more filling.

Enjoy this salad fresh, and while it will keep for a day in the refrigerator, it’s best eaten right after preparing to ensure the avocado stays bright and creamy.