This avocado salad recipe is bursting with fresh flavor! Impress everyone with this simple mix of vegetables and citrusy vinaigrette.
When summer heat is at it’s height, we crave all the salads. Here’s one that blew us away with its fresh, zingy flavor: this Simple Avocado Salad! Simple, high quality ingredients paired together make magic, and this one is all about those contrasts. Rich avocado pairs with bursts of sweet cherry tomatoes, savory onion, and a zesty citrus vinaigrette. It’s one of those recipes where the first bite makes your eyebrows raise a little in satisfaction, and you immediately want to take another bite.
How to cut an avocado: the best way!
The main thing to keep in mind when you make this avocado salad? How to cut an avocado! It can be difficult to remove the pit and dice it up without risk of injury. Here are the best practices for how to cut an avocado, with a great tip for removing the pit:
- Remove the pit: Use a large chef’s knife to cut lengthwise around the avocado, then twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
- Safely pull the pit from the knife: Don’t remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video here.)
- Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices and then dice.
Ingredients
- 2 avocados
- 1 pint cherry tomatoes, multi-colored
- 1/2 red onion
- 2 tablespoons chopped basil, cilantro or parsley (optional)
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ cup olive oil
- Fresh ground black pepper, to taste
Instructions
- Dice the avocados. Slice the cherry tomatoes in half. Slice the red onion into slivers. Chop the herbs. Mince the garlic.
- In a large bowl, whisk together the lemon juice, Dijon mustard, and kosher salt. Gradually whisk in the olive oil.
- Add the chopped avocado, tomato, red onion and herbs and mix gently to combine. Salad is best the day it’s made. Leftovers store refrigerated for 1 day.