Avocado Salad

nibbleboard.com/recipes/avocado-salad

Ingredients

Instructions

1. Whisk together lemon juice, red wine vinegar, olive oil, honey, garlic, cilantro, parsley, and oregano in a small bowl. Season with salt and pepper to taste.
2. Quarter the cucumber lengthwise, then slice into 1/4-inch pieces. Halve the grape tomatoes. Thinly slice the red onion.
3. Cut the avocados in half, remove the pit, and slice into bite-size chunks.
4. Toss cucumbers, tomatoes, and red onion together in a large bowl.
5. Add the avocado pieces and pour the dressing over everything.
6. Gently toss with your hands or two large spoons until evenly coated, being careful not to mash the avocado.
7. Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately.

Nutrition per Serving

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.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 1 day, though the avocado will soften and darken slightly. Best eaten fresh.