This avocado salad is one of those simple summer recipes you’ll find yourself making on repeat. It’s fresh, colorful, and the perfect side for everything from grilled chicken to burgers.
A good salad has lots of contrasting colors, textures, and flavors, and this avocado salad has it all: buttery 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 the juices from the vegetables into the vinaigrette, giving it wonderful fresh flavor. Fold in the avocados gently, as they’ll break down the more you toss them. Serve the salad as a light lunch or alongside grilled meats for supper.
“Made this over the weekend and everyone devoured it! So simple yet so delicious!”
What You’ll Need To Make 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
Step 1: Make the vinaigrette. In a large bowl, whisk the vinegar, oil, water, salt, pepper, sugar, and garlic.
Step 2: Toss in the veggies. Add the cucumber, pepper, tomatoes, basil, and chives. Refrigerate until ready to serve (up to 3 hours ahead).
Step 3: Add the avocado. Right before serving, gently stir the avocados into the salad, being careful not to mash them.
Step 4: Serve. Taste and adjust seasoning with more salt, if necessary, then serve and enjoy.
