Fresh Avocado Salad is the perfect addition to any summer BBQ. From crunchy to smooth, you will love EVERY veggie in this salad!
Fresh Avocado Salad goes so well with grilled meats. This salad could almost be defined as a salsa and should be eaten as such.
If you want a dish that is equally refreshing and tasty, turn your attention to this recipe. When my summer garden is full throttle, I love picking all the right ingredients and taking advantage of whatever is seasonal.
Typically, I have large tomatoes ripe for the picking. Nothing screams summer quite like this fresh-from-the-garden salad.
How to Make Avocado Salad
Avocado salad depends on how fresh the ingredients are that you use. Head to the local farmer’s market to grab what’s fresh or get your hands on the next best thing. No matter what you do, be prepared to fall in love:
- In a small bowl, whisk together lemon juice, salt and pepper.
- Cut your veggies into bite-sized, consistent pieces.
- Drizzle dressing.
- Toss and serve immediately.
Ingredients for The Avocado Salad
- Avocado: The larger the better. You want your avocados to be nice and soft. Using under ripe avocados simply won’t do!
- Tomatoes: Personally, roma tomatoes are my first choice. But, if you don’t have any on hand, use cherry, campari or any other variety that you have on hand.
- Red Onion: I love red onion because of the flavor and edge that it brings. But, if you aren’t a fan, use yellow or green onion.
- Cucumber: English cucumbers are a great option because they don’t have a rough skin or seeds that you need to remove.
- Radishes: If you can get your hands on colorful radishes, add them! There not always affordable or available, but if they are, don’t hesitate to create such a pretty color combination.
Storing Avocado Salad
If you are preparing salad ahead of time, make sure you don’t make things soggy. A few hours ahead of time is okay. Make sure to wrap the bowl tightly with plastic wrap and only add the dressing right before serving. Finally, keep refrigerated until ready to serve.
If you are preparing ahead of time, a few hours ahead is ok. You can place everything in a serving bowl separately. Wrap the bowl with plastic wrap tightly and it will stay fresh for a few hours. Only add the dressing right before serving and keep refrigerated until ready to serve.
Unfortunately, once you add the dressing the deed is done. Your salad will turn soggy if you don’t eat it right away.
Serving Avocado Salad
Creamy avocado goes great with just about anything. Here are a couple of my favorite dishes:
- Easy Chicken Fajitas: Juicy and flavorful, the fajitas will win over the most authentic eater.
- Crispy Chicken Burrito: One of the top sellers at the restaurant I worked at was a crispy chicken burrito. A nod to my past, these burritos are a memory to me. Filled with shredded and creamy filling, they satisfy some of my most primal cravings.
- Fish Taco Bowl: Fresh fish calls for avocado! Need I say more?
- Savory Piroshky: Stuffed with your favorite meat and seasoning, these dumplings will win your heart over!
- Lamb Shoulder Chop: Cool your lamb down by adding the right amount of cool.
- Easy Air Fryer Pork Chops You have probably heard that pork is the other white meat. It is! It’s lean and nearly fat free, while being so flavorful.
- Grilled Chicken: Marinate chicken in ranch seasoning to glean the most moisture and flavor. I use this tactic more than once a week — trust me you’ll love it!
- In a small bowl combine together oil, lemon juice, salad and pepper. Whisk together and set aside.
- Cut tomatoes, radishes, avocado and cucumber into half-ring bite-size pieces. Place all ingredients into a bowl.
- Cut onion into very thin quarter ring pieces and add to the rest of the vegetables. Drizzle the dressing over the vegetables.
- Toss everything together and garnish with parsley. Serve immediately.