Avocado Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Peel (if desired) and halve the cherry tomatoes. Peel and thinly slice the cucumber into half-moons. Thinly slice the red onion and separate the rings. Roughly chop the cilantro if using.

Prepare avocados

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Slice or dice the avocado halves into bite-sized pieces, then gently toss with a pinch (about 1/8 tsp) of salt to slow browning.

Toast cashews (optional)

If cashews are not already roasted, heat a small skillet over medium heat. Add the cashews and toast, stirring frequently, 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool slightly.

Assemble salad

In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, and cilantro. Gently fold in the avocado pieces and most of the cashews, reserving a small handful for garnish. Season the salad lightly with the listed 1/2 tsp salt and 1/4 tsp black pepper, then toss lightly to combine.

In a small bowl or jar, combine the fresh lime juice, orange juice, olive oil, honey (or agave), ground cumin, red chili flakes, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust heat or sweetness as needed—add more honey for sweetness, more chili flakes for spice, or a pinch more salt.

Let the dressing sit for 2–3 minutes to allow the flavors (especially garlic and chili) to meld.

Just before serving, drizzle about half of the dressing over the salad and gently toss to coat all components. Taste and add more dressing as desired (reserve any unused dressing in the refrigerator for up to 3 days).

Transfer the dressed salad to a serving platter or bowls, sprinkle the reserved cashews over the top for crunch, and finish with an optional extra grind of black pepper and a lime wedge on the side.