Avocado Salad Recipe

Prepare avocados

Cut avocados in half lengthwise, remove pits, and scoop flesh out with a spoon. Dice into 1/2-inch cubes and place in a large bowl. To reduce browning, toss the avocado gently with 1/2 tablespoon of the lime juice from the dressing while you prepare other ingredients.

Prepare vegetables

Halve the cherry tomatoes, dice the cucumber to match the avocado size, and thinly slice the red onion. Add tomatoes, cucumber, and onion to the bowl with avocado.

Add greens and herbs

If using mixed salad greens, add them to the bowl. Chop the cilantro or parsley and sprinkle over the salad.

Season the salad lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper; final seasoning will be adjusted after dressing is added.

In a small bowl or jar, combine the extra-virgin olive oil, remaining 1 1/2 tablespoons lime juice, honey or agave (if using), Dijon mustard (if using), minced garlic, red pepper flakes, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust: add more lime for acidity, a pinch more salt if needed, or a little more honey if you want sweetness.

Pour dressing over the salad and gently toss with a large spoon or salad tongs until ingredients are evenly coated. Be careful not to mash the avocado—use a folding motion.

Serve immediately, or chill for up to 20 minutes before serving. Leftovers: store in an airtight container with plastic wrap pressed onto the surface of the salad to minimize browning; best eaten within 1 day.