Avocado Salad (vg) Recipe

Prepare vegetables

Halve the cherry tomatoes (or quarter if large). Thinly slice the red onion into half-moons and place in cold water for 5 minutes if you want a mellower flavor, then drain well. Rinse and spin or pat the spring greens dry.

Prepare avocados

Cut each avocado in half, remove the pit, and score the flesh in a grid without cutting through the skin. Scoop the cubes out with a spoon and transfer to a bowl. Immediately toss gently with 1/2 tablespoon lime juice (from the dressing amount) to prevent browning.

Prepare garbanzos

Drain and rinse the canned garbanzo beans. Pat them dry with a towel. Optional: for extra texture, dry-toast the chickpeas in a skillet over medium heat with 1/2 tsp olive oil for 4–6 minutes until slightly golden, stirring occasionally; cool before adding to the salad.

Assemble salad

In a large mixing bowl, combine the spring greens, halved tomatoes, sliced red onion, garbanzo beans, and croutons. Gently fold in the avocado chunks and 2 tablespoons of the chopped fresh mint. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; reserve final seasoning to taste after dressing is added.

In a small bowl or jar, whisk together 3 tbsp fresh lime juice, 1.5 tbsp honey, 0.5 tsp Dijon mustard, 0.5 clove grated garlic, and 0.25 tsp ground cumin (if using). Slowly stream in 3 tbsp extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Stir in 1 tbsp finely chopped fresh mint, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning: add more honey for sweetness, more lime for brightness, or a pinch more salt if needed.

If prepared in advance, refrigerate the dressing up to 2 days; bring to room temperature and whisk again before using.

Right before serving, pour about 3–4 tablespoons of dressing over the assembled salad (or start with less and add to taste). Gently toss to coat, taking care not to mash the avocado. Taste and adjust salt and pepper as desired.

Divide the salad among 4 plates or bowls. Garnish each portion with the remaining chopped mint (about 1 tbsp total) and an extra sprinkle of croutons if desired. Serve immediately.