Simple Avocado Salad Recipe

This Simple Avocado Salad Recipe is the perfect substitute to guacamole for avocado lovers. With just 3 main ingredients, you’ll be mind blown at how delicious and healthy this avocado salad tastes!

Avocado adds the perfect texture plus nutrition boost to any salad including corn avocado salad, spinach avocado salad, and avocado egg salad.

In a way, this simple avocado salad recipe is a little like deconstructed guacamole. And while I do love Greek yogurt guacamole and salsa guacamole, this time I wanted something a little different!

This avocado salad with its careful selection of green onions in place of the classic cilantro manages to hold its own without simply tasting like un-mashed guac.

Avocado is probably actually one of my favorite additions to any fresh salad. It’s an antioxidant rich ingredient that adds just the right amount of creaminess to salads like chickpea avocado salad and cucumber tomato avocado salad.

Ingredients for Avocado Salad Recipe

All you need to make this avocado salad recipe is just three main ingredients plus salt and pepper! What could be easier?!

• Avocado: If you’re wanting to make the avocado “on the day”, then purchase your avocado ripe. Otherwise, it’s best to purchase them unripened rather than risk them going bad before you get around to the avocado salad recipe.
• Lemon Juice: Or optionally fresh lime juice. Not bottled, freshly squeezed.
• Green Onions: Thinly sliced green onions pair amazingly with ripe avocado. You can also experiment with other herbs like fresh parsley or fresh basil.

How to Make Simple Avocado Salad

Here is a quick overview how to make avocado salad. There is full recipe card below.

Cut each avocado in half and remove the pit: To do this, abruptly stick the sharp end of a knife into the pit and twist it.

Be careful when removing the pit from your knife, learn the correct way in this how to cut an avocado tutorial!

Then cut each avocado half into 2-3 strips depending how wide is your fruit. Then peel and slice. This way, the avocado slices won’t get squashed when you chop them into cubes.

Combine all ingredients in a large salad bowl: Combine diced avocado, green onion, lemon juice, salt, and pepper in a large bowl. Stir gently with a wooden spoon. That’s it!

Tips for Best Results

Here are my top tips and tricks from my kitchen to yours for the best avocado salad recipe in the world!

• Use firm yet ripe avocado: It should be firm yet give slightly when gently squeezed. If avocado is overripe it will be too soft and “mushy” when squeezing.
• Use a wooden spoon: Creamy avocados can be delicate. A wooden spoon or spatula is better for gently stirring your avocado salad together.
• Fresh lemon juice: Or fresh lime juice. Please don’t use bottled juice. This simple avocado salad recipe has such simple ingredients that you really need to use the best, freshest ingredients.

Substitutions and Variations

Here are a few simple add-ins you may enjoy that still keep avocados as the star in this avocado salad!

• Other veggies: A handful of grape tomatoes or cherry tomatoes, half large English cucumber chopped into quartered slices, some chopped bell pepper or sliced red onion.
• Other fresh herbs: You can also experiment with fresh parsley but be careful of fresh cilantro as it will just make this avocado salad taste like guacamole.
• Cheese: A little crumbled feta cheese, goat cheese, or similar type of cheese will elevate the flavor of this easy avocado salad recipe further.
• Salad dressing: If you want to boost the flavor further, then the addition of a simple olive oil-based dressing like spinach salad dressing or balsamic vinaigrette would work wonders.

How To Store Avocado Salad

Storing: Like many avocado recipes, as soon as the fruit is exposed to oxygen, it will start to oxidize and brown. Though the lemon juice will help keep them green for longer, this avocado salad is best eaten within 6 hours.

You may be able to keep it for up to a day if leftovers are stored wrapped tightly in plastic wrap or an airtight container in the refrigerator.

To make ahead: You can chop and toss the avocado in the citrus juice up to 4 hours before adding the remaining ingredients and serving.

What to Serve Avocado Salad With?

The versatility of this simple avocado salad recipe really shines through when it comes to deciding what to pair it with for dinner. Here are just a few of my top suggestions besides scooping it with tortilla chips.

This avocado salad is a great side dish to all your favorite Mexican dishes.

• Tacos: To be scooped into or served alongside shrimp tacos or Instant Pot chicken tacos.
• Chili: As a topping for the best turkey chili recipe.
• Seasonal proteins: Like Mexican meatballs in the winter or carne asada steak in the summer.
• Casseroles: As a top or side to this sweet potato egg bake for a brinner or salmon sushi bake!

More Avocado Recipes to Try

• Spinach avocado salad
• Tuna avocado salad
• Chicken avocado salad
• Smoked salmon avocado salad
• Shrimp avocado salad
• Shrimp ceviche recipe
• Avocado toast recipe
• Mexican kale salad with avocado dressing
• Avocado cilantro dressing

You may love to browse my list of over 50 healthy salad recipes!

Simple Avocado Salad Recipe

Simple Avocado Salad Recipe with just three ingredients! Healthy and delicious on its own or enjoy in a wrap for a light meal.

4.94 from 15 votes

Servings 8 servings

Calories 230

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Sharp chef's knife
• Sturdy cutting board
• Glass bowls
• Mini spatulas

Ingredients  

1x2x3x

• ▢ 2.5 lbs avocados about 7 medium
• ▢ 1/2 cup green onion
• ▢ 2 tbsp lemon juice
• ▢ 1/2 tsp salt
• ▢ Ground black pepper to taste

Instructions 

• To cut avocados, cut each fruit in half and remove the pit. I abruptly stick sharp end of the knife into the pit and twist it.
• Then cut each half into 2-3 strips (depends how wide), peel and slice. This way avocado slices do not turn into a mush.
• In a large salad bowl, add avocados, green onion, lemon juice, salt and pepper.
• Stir gently with a wooden spoon and consume within next 5-6 hours. Great on its own, on a toasted pita or in a wrap.

Notes

• Store: This avocado salad is best eaten within 6 hours due to oxidation. You may be able to keep it for up to a day if it’s stored wrapped tightly in plastic wrap or an airtight container.
• Make ahead: Chop and toss the avocado in the citrus juice up to four hours before adding the remaining ingredients and serving.
• Avocado: Use a firm yet ripe avocado that has a slight give when squeezed.
• Lemon juice: Or optionally lime juice. Please don’t use bottled.
• Other herbs: Use parsley or basil but be careful of cilantro as it will make the salad taste like guacamole.

Nutrition

Calories: 230kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 156mg | Fiber: 10g | Sugar: 1g

Course: Salad

Cuisine: Mexican

Author: Olena Osipov

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