There are some dishes that just sing of sunshine and freshness, and for me, this Avocado Salad Recipe is one of them. It’s more than just a bowl of greens; it’s a vibrant mix of textures and flavours that feels both wholesome and genuinely satisfying. The creamy avocado, the sharp, salty feta, the burst of sweet cherry tomatoes, and the zesty lime dressing come together in a way that is just so right. I make this at least once a week in the warmer months – it’s become a family favourite.

What I adore about this salad is its beautiful balance. It’s substantial enough to be a light lunch on its own, yet it also works wonderfully as a side dish for a summer barbecue or alongside a simple piece of grilled fish. It’s the kind of salad that doesn’t feel like an afterthought. Instead, it’s a dish you’ll look forward to making and eating, one that delivers bright, clean flavours without a lot of fuss. We’re using simple, fresh ingredients to create something truly special.

This is the salad for those days when you want something nourishing that comes together in about 15 minutes. It’s for anyone who appreciates the glorious creaminess of a perfectly ripe avocado and wants a recipe that lets it shine. Whether you’re a seasoned cook or just starting your journey in the kitchen, this salad is straightforward to prepare and always gets compliments.

Recipe Overview

This Avocado Salad recipe is a delightful combination of creamy, crunchy, and fresh. The star is, of course, the avocado, which we pair with juicy cherry tomatoes, crisp cucumber, and salty feta. The whole dish is brought together with a simple but punchy lime and coriander dressing that cuts through the richness of the avocado beautifully. During testing, I found that adding the avocado right at the end and tossing very gently is key to keeping its wonderful texture intact.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4 people (as a side)
• Difficulty: Easy

Why You’ll Love This Avocado Salad Recipe

• Genuine Flavour: The taste is incredibly fresh and vibrant. You get the rich, buttery texture of the avocado, a burst of sweetness from the tomatoes, a cool crunch from the cucumber, and a salty tang from the feta. The lime dressing ties it all together with a zesty, herbaceous note.
• Ready in 15 Minutes: From chopping board to table, this salad is ready in about 15 minutes, making it ideal for a quick lunch or a last-minute addition to dinner.
• Flexible Recipe: This recipe is a fantastic base. You can add a can of drained chickpeas for extra protein and fibre, toss in some grilled corn for sweetness, or even add some finely diced jalapeño for a little heat.
• Great for Summer Gatherings: It works beautifully for a garden party, a potluck, or as a side dish for your weekend barbecue. It’s light, refreshing, and pairs well with almost any grilled meat or fish.
• Family Tested: This is one of those rare salads that everyone in my house agrees on. My kids absolutely devour this every time I make it, often asking for seconds before the main course is even served!

Avocado Salad Recipe

⏱️ 15 min prep  •  🍳 0 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this salad, using the freshest ingredients you can find will make all the difference. I always opt for a good quality feta cheese packed in brine, as it tends to be creamier and less dry. When it comes to olive oil, a flavourful extra-virgin variety like Filippo Berio really elevates the simple dressing.

• 2 large ripe avocados
• 250g cherry tomatoes, halved
• 1/2 large cucumber, deseeded and diced
• 1 small red onion, very thinly sliced
• 150g feta cheese, crumbled
• A large handful of fresh coriander, roughly chopped
• For the Dressing:
• 60ml extra virgin olive oil
• Juice of 1 large lime (about 2-3 tablespoons)
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground

Sara’s Tip: To get the most juice out of your lime, roll it firmly on your worktop for about 15 seconds before cutting and squeezing it. This helps to break down the membranes inside, releasing more liquid.

How to Make Avocado Salad

The process for this Avocado Salad Recipe is all about simple preparation and gentle assembly. The key is to have all your components ready to go before you combine them to ensure everything stays fresh and crisp.

1. Prepare the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lime juice, honey, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and slightly thickened. Set it aside.
2. Slice the Onion: Thinly slice the red onion. If you find the flavour of raw onion a bit too strong, you can soak the slices in a small bowl of cold water for 10 minutes while you prep the other ingredients. This mellows the flavour significantly. Drain them well before using.
3. Chop the Vegetables: Halve the cherry tomatoes and add them to a large salad bowl. Deseed the cucumber (this prevents the salad from becoming watery) and chop it into small, bite-sized pieces. Add the cucumber and the drained red onion slices to the bowl.
4. Add the Herbs and Cheese: Roughly chop the fresh coriander and add it to the bowl. Crumble the feta cheese over the vegetables.
5. Prepare the Avocado: This is the last step before dressing to prevent browning. Cut the avocados in half, remove the stones, and scoop out the flesh. You can learn the safest way to do this from experts at BBC Good Food. Chop the avocado into generous chunks and add it to the salad bowl. What works best for me is to slice it directly in the skin and then scoop it out with a spoon.
6. Dress and Serve: Give the dressing one last shake, then pour about three-quarters of it over the salad. Using two large spoons, toss everything together very gently. You want to coat all the ingredients without mashing the avocado. Have a taste and add more dressing, salt, or pepper if needed. Serve immediately.

Tips From My Kitchen

• Choosing the Perfect Avocado: Look for an avocado that yields to firm, gentle pressure. It should feel slightly soft but not mushy. If it’s rock hard, it needs a few more days on your counter.
• The Secret Step: Don’t skip deseeding the cucumber! The watery seeds can dilute the dressing and make the whole salad soggy. A simple scrape with a teaspoon is all it takes and makes a huge difference to the final texture.
• Make-Ahead: You can prepare all the components ahead of time. The dressing can be made and stored in the fridge for up to a week. The vegetables (except the avocado) can be chopped and stored in an airtight container in the fridge for a day. Combine everything and add the avocado just before you plan to serve it.
• Storage: This salad is best enjoyed fresh. If you do have leftovers, store them in an airtight container in the fridge. The lime juice will help slow the avocado browning, but it’s best eaten within 24 hours for optimal texture and flavour.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers or two large spoons
• Small jar with a lid for the dressing

Common Mistakes to Avoid

• Over-mixing the Salad: Be gentle! Avocado is delicate. If you stir too aggressively, you’ll end up with a guacamole-like texture instead of distinct, creamy chunks. Use a light tossing motion to combine.
• Dressing Too Early: If you dress the salad and let it sit for too long, the salt will draw water out of the cucumber and tomatoes, making it watery. Dress it just before it hits the table.
• Using Underripe Avocado: An underripe avocado will be hard and lack flavour. It’s the creamy, buttery texture of a ripe one that truly makes this dish. It’s worth waiting a day or two for them to ripen perfectly.

Delicious Variations to Try

One of the best things about this salad is how easily it can be adapted. Here are a few of my favourite ways to change it up:

• Add Some Spice: For a little kick, add one finely diced red chilli or a pinch of red pepper flakes to the dressing.
• Make it a Main Course: To turn this into a more substantial meal, add some protein. It’s fantastic with grilled chicken, such as this simple Juicy Chicken Recipe, or you can add a tin of drained, rinsed chickpeas for a vegetarian option.
• Swap the Cheese: If you’re not a fan of feta, this salad also works well with small balls of mozzarella (bocconcini) or even crumbled goat’s cheese for a different tangy flavour. For a vegan version, omit the cheese and honey, and add a handful of toasted pumpkin seeds for crunch.

What to Serve With Avocado Salad

While this salad is a star on its own, it also plays very well with others. Here are a few serving suggestions:

• Grilled Meats and Fish: Serve it alongside barbecued prawns, grilled salmon, or a perfectly cooked steak. Its freshness cuts through the richness of the meat. It would be a wonderful side for my Bruschetta Chicken.
• Crusty Bread: A thick slice of warm, crusty sourdough is ideal for mopping up the delicious dressing left at the bottom of the bowl.
• Wine Pairing: A crisp, cold glass of Sauvignon Blanc or Pinot Grigio complements the zesty, fresh flavours of the salad beautifully.

Frequently Asked Questions

Avocado Salad Recipe

A fresh and vibrant salad featuring creamy avocado, juicy tomatoes, crisp cucumber, and tangy feta, all tossed in a zesty lime dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 415

Ingredients Method Notes

Ingredients

  

• 2 large ripe avocados
• 250 g cherry tomatoes halved
• 1/2 large cucumber deseeded and diced
• 1 small red onion very thinly sliced
• 150 g feta cheese crumbled
• A large handful of fresh coriander roughly chopped

For the Dressing

• 60 ml extra virgin olive oil
• Juice of 1 large lime about 2-3 tablespoons
• 1 teaspoon honey or maple syrup
• 1 clove garlic minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper freshly ground

Method

 

1. Prepare the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lime juice, honey, minced garlic, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and slightly thickened. Set it aside.
2. Slice the Onion: Thinly slice the red onion. If you find the flavour of raw onion a bit too strong, you can soak the slices in a small bowl of cold water for 10 minutes while you prep the other ingredients. This mellows the flavour significantly. Drain them well before using.
3. Chop the Vegetables: Halve the cherry tomatoes and add them to a large salad bowl. Deseed the cucumber (this prevents the salad from becoming watery) and chop it into small, bite-sized pieces. Add the cucumber and the drained red onion slices to the bowl.
4. Add the Herbs and Cheese: Roughly chop the fresh coriander and add it to the bowl. Crumble the feta cheese over the vegetables.
5. Prepare the Avocado: This is the last step before dressing to prevent browning. Cut the avocados in half, remove the stones, and scoop out the flesh. You can learn the safest way to do this from experts at BBC Good Food. Chop the avocado into generous chunks and add it to the salad bowl. What works best for me is to slice it directly in the skin and then scoop it out with a spoon.
6. Dress and Serve: Give the dressing one last shake, then pour about three-quarters of it over the salad. Using two large spoons, toss everything together very gently. You want to coat all the ingredients without mashing the avocado. Have a taste and add more dressing, salt, or pepper if needed. Serve immediately.

Notes

For a milder onion flavor, soak the slices in cold water for 10 minutes. This salad is best served immediately to prevent the avocado from browning.

I really hope you give this Avocado Salad Recipe a try. It’s a staple in my kitchen for its freshness, simplicity, and wonderful flavour. It proves that a salad can be exciting and something the whole family will look forward to. If you make it, I would love to hear how it turned out for you. Please leave a comment below and let me know what you think!
– Sara