Summer Avocado Salad
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Bursting with flavor, nutrition, and fresh veggies, this avocado salad tastes like summer in a bowl.
A good salad has lots of contrasting colors, textures and flavors, and this avocado salad has it all: buttery chunks of avocado, juicy cherry tomatoes, crisp bell peppers and cucumbers, fresh herbs, and a tangy vinaigrette. For best results, let the tomatoes, peppers, and cucumbers marinate in the dressing for at least 20 minutes before adding the avocados. This resting time draws out the juices from the vegetables, adding delicious fresh flavor to the vinaigrette. Use a light hand when mixing in the avocados, as they break down the more you toss them. Serve the salad as a light lunch or side dish to grilled meats for supper.
“Made this over the weekend and everyone devoured it! So simple yet so delicious!”
What You’ll Need To Make Summer Avocado Salad
Be sure to choose perfectly ripe avocados for the salad. A ripe avocado should yield to pressure when gently squeezed with the palm of your hand. If your avocados ripen before you’re ready to use them, pop them in the fridge; this will significantly slow down the ripening process. If you need to speed up the ripening process, place the avocados in a brown paper bag with an apple or banana and fold the bag shut. Let the fruits (yes, avocado is a fruit!) sit together overnight on the counter and the avocados will ripen quickly.
Step-by-Step Instructions
In a large bowl, whisk the vinegar, oil, water, salt, pepper, sugar, and garlic.
Add the cucumber, pepper, tomatoes, basil, and chives. Refrigerate until ready to serve (up to 3 hours ahead).
Right before serving, add the avocados to the salad.
Gently fold in the avocados, being careful not to mash them.
Taste and adjust seasoning, if necessary, and serve.
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Summer Avocado Salad
Bursting with flavor, nutrition, and fresh veggies, this avocado salad tastes like summer in a bowl.
Ingredients
- ¼ cup unseasoned rice vinegar
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 English cucumber, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 pint cherry or grape tomatoes, halved
- ¼ cup finely chopped fresh basil (or a combination of basil and mint)
- 3 tablespoons fresh chopped chives
- 2 large avocados, halved, pitted, and diced
Instructions
- In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.
Nutrition Information
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- Per serving (6 servings)
- Calories: 254
- Fat: 22 g
- Saturated fat: 2 g
- Carbohydrates: 16 g
- Sugar: 5 g
- Fiber: 7 g
- Protein: 3 g
- Sodium: 399 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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May I use olive oil instead?
Hi Claudia, I prefer vegetable oil here because if it’s neutral flavor, but it’s perfectly fine to use olive oil instead. Enjoy!
So excellent! I had to give copies of your recipe to my guests!