Description
A fresh and vibrant avocado salad featuring ripe avocados, crisp cucumber, and cherry tomatoes tossed in a tangy, slightly sweet lime and maple dressing. Perfect for a quick, healthy side dish or light meal.
Ingredients
Scale
Salad Ingredients
- 2 large ripe avocados, peeled and diced
- 1 English cucumber, peeled, seeded, and chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 3 green onions, thinly sliced
Dressing Ingredients
- 3 tablespoons avocado oil
- 2 tablespoons lime juice or lemon juice
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup
- 1 small garlic clove, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon fresh oregano, chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Dressing. Whisk together the avocado oil, lime or lemon juice, rice vinegar, maple syrup, chopped garlic, cilantro, oregano, sea salt, and black pepper in a bowl until fully combined. Set aside.
- Combine Salad Ingredients. In a large bowl, add the diced avocado, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and green onions.
- Add Dressing to Salad. Pour the prepared dressing evenly over the salad vegetables.
- Toss the Salad. Gently toss all the ingredients together until the salad is evenly coated with the dressing. Be careful not to mash the avocado.
- Adjust Seasoning. Taste the salad and adjust the salt or citrus juice as needed to enhance the flavors.
- Serve. Serve the salad immediately to enjoy its fresh textures and flavors at their best.
Notes
- Use ripe but firm avocados to prevent mushiness in the salad.
- Feel free to substitute fresh oregano with dried if unavailable, using 1/2 teaspoon dried oregano instead.
- For added crunch, consider sprinkling toasted nuts or seeds on top before serving.
- This salad is best enjoyed fresh; if storing, keep refrigerated and consume within a day to prevent browning.
- Adjust maple syrup quantity to your preferred sweetness level.
