Avocado Salad Recipe

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and carefully scoop the flesh out with a spoon. Cut each half into 6–8 bite-size cubes. Place cubes in a medium mixing bowl and gently toss with 1 teaspoon of lime juice to prevent browning.

Prepare vegetables

Halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/4–1/2 inch pieces. Thinly slice the red onion into half-moons. Roughly chop the cilantro or parsley.

Combine the avocado, tomatoes, cucumber, red onion, and chopped herbs in the mixing bowl with the greens (if using). Gently toss to combine, taking care not to mash the avocado.

In a small bowl or jar, whisk together the olive oil, lime juice, honey (or agave), Dijon mustard, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning: add more lime for acidity, honey for sweetness, or salt as needed.

Reserve about 1 tablespoon of the dressing if you plan to use some just before serving; otherwise pour the dressing over the salad and toss gently to coat all ingredients evenly.

If using, sprinkle crumbled feta or cotija over the top, add toasted pumpkin seeds and a pinch of red pepper flakes for a touch of heat.

Serve immediately at room temperature or chilled. Leftovers: store dressing separately if possible and refrigerate salad in an airtight container for up to 24 hours to keep avocado texture best.