Summer Avocado Salad

Bursting with flavor, nutrition, and fresh veggies, this avocado salad is summer in a bowl.

Servings: 4 to 6
Prep Time: 20 Minutes
Total Time: 20 Minutes


  • 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


  1. 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

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.