This avocado salad is the kind of recipe you'll come back to all summer long. Creamy avocado, juicy multi-colored grape tomatoes, crisp cucumber, and thin slices of red onion get tossed in a bright herb dressing that ties everything together beautifully. It's fresh, filling, and absolutely loaded with flavor.
Why This Recipe Works
- The honey in the dressing balances the acidity from the lemon and vinegar, creating a well-rounded flavor
- Combining two acids (lemon juice and red wine vinegar) adds more complexity than either one alone
- Cutting the avocado last and tossing gently keeps the pieces intact instead of turning into guacamole
- Fresh herbs in the dressing rather than dried deliver brighter, more vibrant flavor
Oh my god, this avocado salad. I made it for Jess's backyard get-together last weekend and literally watched the bowl empty in ten minutes. Fifteen minutes, no cooking, and every single bite is this perfect mix of creamy avocado, juicy grape tomatoes, crisp cucumber, and sharp red onion tossed in the most addictive herb dressing. It's almost embarrassingly easy for how good it tastes.
The dressing is what takes this from "fine" to "I need this recipe." You whisk lemon juice and red wine vinegar together with a little honey, fresh garlic, cilantro, parsley, and dried oregano. I stumbled onto the two-acid trick a couple years ago and haven't gone back -- it creates this brightness that one vinegar alone just can't touch. I always double the dressing because I end up drizzling extra on my plate.
One thing I learned the hard way -- cut your avocado last and fold everything together gently with two big spoons or your hands. You want beautiful chunky pieces of avocado, not guacamole. Stir too aggressively and you'll end up with green mush. Ask me how I know.
Serve this immediately. Avocado salad hits its peak in that first 30 minutes when everything is still firm and fresh. Not that timing has ever been a problem -- Emma ate hers standing at the counter before I could even set the table. Grab a fork and dig in.
If you enjoyed this avocado salad, for another Mediterranean-inspired dish, try the orzo pasta salad. For a slightly different direction, for another Mediterranean-inspired dish, try the chickpea salad. Browse all of our salad recipes for even more ideas.
How It Comes Together
Chef Tips
- Use firm-but-ripe avocados -- they should yield to gentle pressure but not feel mushy. Overly soft avocados will fall apart when tossed.
- If red onion tastes too sharp, rinse the slices under cold water in a sieve for 30 seconds to mellow the bite.
- Make the dressing up to 2 days ahead and store in the fridge. Prep the cucumber, tomatoes, and onion a few hours early, but cut the avocado only right before serving to prevent browning.
- Swap lemon juice for lime juice for a slightly more tropical flavor, or use apple cider vinegar in place of red wine vinegar.
- For a heartier meal, add crumbled feta, grilled chicken, or crispy chickpeas on top.
Variations
Avocado Cucumber Salad (No Tomato)
Skip the tomatoes and add 2 extra cucumbers plus 2 tbsp fresh dill for a cool, green version inspired by the RecipeTin Eats style. Add a pinch of red chilli flakes for color and heat.
Mexican-Style Avocado Salad
Add drained black beans, charred corn kernels, and a diced jalapeno. Swap lemon for lime and use only cilantro (no parsley). Finish with a squeeze of lime and a sprinkle of Tajin.
Mediterranean Avocado Salad
Add 1/2 cup crumbled feta, 1/4 cup kalamata olives, and swap oregano for 1 tsp za'atar seasoning.
Serving Suggestions
Serve alongside grilled chicken, fish, or steak for a light summer dinner. It also makes a fantastic topping for toast, a filling for grain bowls, or a side with tacos and quesadillas.
Make It Ahead
Prep the dressing and chop all vegetables except avocado up to 4 hours ahead. Refrigerate in separate containers. Slice avocado and toss everything together just before serving.
