How do I keep the avocado from browning too quickly?

Avocado naturally browns when exposed to air. To slow this process, use fresh lime juice generously in the salad, and serve immediately after preparation. If storing, press plastic wrap directly against the surface to reduce oxidation.

Can I make avocado salad ahead of time?

This salad is best fresh, but you can prep components (like chopping onion, cucumber, and mixing the dressing) in advance. Add the avocado and dressing just before serving for the best texture and color.

What can I use instead of cilantro?

If you're not a fan of cilantro, try fresh parsley, basil, or dill. These herbs still offer brightness and depth to the dish without overpowering the other flavors.

Is this avocado salad keto or low-carb friendly?

Yes! With its focus on healthy fats, fiber, and low-carb veggies, this avocado salad is naturally keto-friendly, paleo, and gluten-free — a great fit for many lifestyles.

Avocado Salad – Best Healthy Recipe to Try Today

Name: Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 firm-ripe avocados, pitted and cut into ½-inch pieces; ½ English cucumber, cut into ½-inch pieces; ¾ cup cherry tomatoes, halved; ⅓ cup diced red onion; ½ to 1 jalapeño pepper, diced; ¼ cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 2 tablespoons avocado oil; 2½ teaspoons honey; 1 garlic clove, grated; 1 teaspoon sea salt; ¼ teaspoon ground cumin; Freshly ground black pepper, to taste; Flaky sea salt, optional, to taste

Description

This avocado salad is a vibrant, refreshing side dish that combines creamy avocados with crisp cucumber, juicy tomatoes, spicy jalapeño, and a zesty lime dressing. It’s quick to prepare, full of texture, and perfect for any meal.

Ingredients

Scale

2 firm-ripe avocados, pitted and cut into ½-inch pieces
½ English cucumber, cut into ½-inch pieces
¾ cup cherry tomatoes, halved
⅓ cup diced red onion
½ to 1 jalapeño pepper, diced
¼ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons avocado oil
2½ teaspoons honey
1 garlic clove, grated
1 teaspoon sea salt
¼ teaspoon ground cumin
Freshly ground black pepper, to taste
Flaky sea salt, optional, to taste

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Instructions

In a small bowl, whisk together the lime juice, avocado oil, honey, grated garlic, sea salt, cumin, and several grinds of black pepper to make the dressing.
Set aside a small amount of the chopped jalapeño, red onion, and cilantro for garnish.
Place the diced avocados at the bottom of a medium bowl.
Layer the cucumber, cherry tomatoes, and remaining jalapeño, red onion, and cilantro over the avocado.
Pour most of the dressing over the salad and gently stir to combine, being careful not to overmix.
Top with the reserved garnish ingredients and drizzle with the remaining dressing as desired.
Season with additional flaky sea salt to taste and serve immediately.

Notes

Use avocados that are ripe but still firm to maintain texture.
Adjust jalapeño based on desired spice level.
If not a fan of cilantro, substitute with parsley or basil.
Serve immediately to avoid avocado browning.
Store leftovers with plastic wrap pressed directly on the surface to slow oxidation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 280mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg