You know those nights? You open the fridge, you see fresh avocados calling your name, and you desperately need something delicious that doesn’t involve sweating over the stovetop for an hour? Me too! That’s why this incredibly fast and fresh Avocado Salad is my weeknight lifesaver. Honestly, this recipe takes about ten minutes from start to finish, and the flavor payoff is huge. It’s bright, it’s creamy, and it relies on perfectly ripe ingredients rather than complicated cooking. Forget fancy dressings; we’re keeping it super simple here, focusing on that incredible combination of creamy avocado, juicy tomato, and that little kick from the lime. Trust me, you’ll be whipping this up every chance you get!

Why This Quick Avocado Salad Recipe Stands Out

Listen, there are salads, and then there are salads that save your weeknight dinner plans. This version is firmly in the latter category. In under ten minutes, you have vibrant, fresh perfection ready to go. I can’t stress enough how simple the chopping is—no tiny dice required!

Seriously fast: We are talking 10 minutes total time, start to serving.
Minimal clean-up, maximum flavor payoff.
It highlights the avocado so perfectly; the flavor is just stunningly fresh.

If you’re looking for something even heartier that still keeps the avocado focus, you absolutely must check out my tuna salad using avocado sometime!

Essential Ingredients for Your Perfect Avocado Salad

The beauty of this simple dressing is that we aren’t trying to cover up the avocado; we’re just encouraging it! Get ready for the best, freshest flavors. Since this is such a simple salad, your ingredient quality is going to shine through, so pick the best produce you can find. Don’t forget, if you want to jazz up a future batch with a slightly more involved but super creamy topping, you should see my recipe for a light creamy avocado lime dressing later on!

Here’s what you need to gather: Two perfectly ripe avocados, cut right into about half-inch cubes so they hold their shape. Next, one big, juicy tomato, diced up nicely. Then, grab half a red onion—I mean thinly sliced, almost translucent, so it blends when you mix. For the dressing, we keep it simple: one tablespoon of fresh lime juice (it has to be fresh!), one tablespoon of good olive oil, and then just salt and pepper exactly how you like it. That’s the whole list!

Ingredient Notes and Substitutions for Your Avocado Salad

Okay, let’s talk tweaks because I know some of you might hesitate about that raw red onion bite. If the onion seems too strong for you, promise me you’ll try soaking those thin slices in a little bowl of ice-cold water for about ten minutes before you drain and add them. It mellows out that sharpness beautifully! Also, if you simply don’t have lime juice on hand, don’t stress out; lemon juice works just as well to bring that necessary acidic punch that keeps everything bright.

Step-by-Step Instructions for Making Your Avocado Salad

This is where the magic happens, and it happens fast! Remember, we are aiming for *salad*, not *guacamole*, so we are treating these beautiful avocados gently. First thing: take those two ripe avocados, remove those pits (carefully!), and scoop all that gorgeous green flesh right into your mixing bowl. Don’t worry if some chunks are bigger than others; that’s just character!

Next up, add your prepped veggies. Toss in the diced tomato and those super-thin red onion slices we talked about. Now, pour over your lime juice and olive oil. This little bath is what helps keep everything tasting zesty and fresh. I always drizzle the oil on last, making sure the acid hits the avocado first.

Now, listen closely: gently mix everything until it’s just combined. I mean *gently*. Use a rubber spatula and a folding motion—don’t stir like you’re whipping cream! If you overmix, you’ll tear up the avocado, and suddenly your salad looks sad and brown. Once everything is coated, season it up with salt and pepper until it tastes perfect to you. Seriously, serve this immediately after mixing so every bite is creamy perfection. If you’ve missed out on other quick veggie sides, you should really try my grilled zucchini salad next!

Expert Tips for the Best Ever Avocado Salad

Even though this recipe is super simple, a few little tricks can take your Avocado Salad from good to absolutely restaurant-worthy. Because we aren’t cooking, the quality of the raw ingredients matters so much! My number one obsession is how to select the perfect avocado. You want one that yields just slightly to gentle pressure when you cup it in your palm—too hard, and it’s chalky; too soft, and it’s going to dissolve into mush when you stir it in.

Here’s my secret for keeping things looking vibrant if you aren’t eating it right away. Yes, the recipe calls for lime juice, but if I know this bowl is going to sit for 30 minutes before we eat, I add just a tiny bit extra—like half a teaspoon—and make sure every single piece of avocado is coated and touching that acid. If you are storing leftovers (which, honestly, is tough because this salad is best fresh!), make sure you press a piece of plastic wrap directly onto the surface of the salad itself before you seal the container. No air touching the top layer means way less browning!

Also, think about your tomato—don’t just throw in any watery tomato. If you use one that’s been sitting on the counter ripening well, the flavor is intense, but you need to scoop out some of the watery seeds before you dice it. That way, your salad stays creamy, not soupy! For other simple side dishes that bring great flavor, you might want to look at my recipe for tuna salad that replaces mayo with avocado!

Serving Suggestions for Your Fresh Avocado Salad

Because this Avocado Salad is so clean and bright—it really doesn’t weigh you down—it pairs beautifully with almost anything grilled or roasted. It acts like the perfect coolant for something spicy or rich, which is exactly what I love about it!

If you’re grilling outside on a Saturday, this is the must-have side. It goes fantastically next to grilled chicken breasts or maybe even a nicely seared steak. The lime and onion cut right through the char flavor, bringing everything back to fresh, which is just lovely.

It’s also dynamite on tacos, folks. Seriously! Forget the usual sour cream or salsa sometimes—just pile a spoonful of this salad right on top of your fish tacos or spicy shredded chicken tacos. The cool creaminess of the avocado is exactly what those dishes need.

My favorite pairing lately, though, has been serving it alongside something delicately flavored. If you make those absolutely amazing garlic herb grilled shrimp, this salad is the side dish you didn’t even know you needed. It’s light enough that it doesn’t steal the show from the shrimp, but the flavor profile is just complementary enough to make the whole plate sing. Give it a try!

Storage and Reheating Instructions for Leftover Avocado Salad

Okay, let’s talk leftovers, because if you were smart, you made a double batch! The truth is, this amazing Avocado Salad really hates sitting around. Avocado just starts browning the second it sees air. It’s a dramatic fruit, what can I say?

If you have any left, you need to act fast to keep the green color alive. You can’t just toss it in a container and walk away. The best trick I know—and I’ve tried them all—is how you seal the container. You need to take a sheet of plastic wrap and gently press it right down against the surface of the salad. I mean push it until it’s touching the avocado pieces everywhere we have them. This keeps the air from touching the top layer, which slows down that yucky oxidation process.

You can also try using extra lime juice, but I find that too much acid starts making the tomato mushy after a day. So, plastic wrap pressed down firmly, then sealing the lid tight. That should keep it looking decent in the fridge for maybe a day, tops.

Now, about reheating—don’t even think about it! This salad relies 100% on that crisp, cool texture from the tomato and the soft creaminess of the avocado. Heating it up turns it into baby food. So, this recipe is strictly a ‘make what you need right now’ situation. Any leftovers are best pulled out of the fridge 15 minutes before serving to take the chill off, but keep ’em cold!

Frequently Asked Questions About Avocado Salad

I always get so many questions when I post how easy this simple Avocado Salad is! Since it’s so straightforward, people wonder about expanding it or tweaking the flavors. Don’t worry, I’ve rounded up the ones I hear the most often right here. This recipe is wonderfully basic, which means tons of room for personalization!

Can I add other vegetables to this Avocado Salad?

Oh, absolutely! That’s the fun part about keeping the base recipe so clean. If you want more crunch without adding a heavy dressing, I highly recommend adding a crisp English cucumber, diced up about the same size as your tomato. Or, grab a colorful bell pepper—yellow or orange really pops visually—and chop that small. Either of those additions keeps the salad fresh and crunchy without making it too complicated. It’s meant to be flexible, after all!

Is this Avocado Salad suitable for a vegan diet?

Yes, it is! If you check the ingredients list—avocado, tomato, onion, lime juice, olive oil, salt, and pepper—there are zero animal products in this recipe. It’s naturally vegetarian and perfectly vegan friendly, which makes it such a great choice when I’m cooking for friends with various dietary needs. It’s fantastic on its own or as a base for something like black beans if you want a little extra vegan protein!

Speaking of adding substance, if you’re looking for a recipe that builds on this simple idea but adds quality protein right into the mix, you should definitely check out my chicken and avocado salad iteration!

What herbs go well with this simple avocado salad?

I usually keep the herbs minimal so the avocado shines solo. However, if you want to introduce a little green freshness, chopped cilantro is the absolute winner here. It blends perfectly with the lime juice! If you aren’t keen on cilantro, a little sprinkle of dried oregano works wonders, too, giving it a slightly more Mediterranean vibe without overpowering the texture.

How long does this Avocado Salad last in the fridge?

This is the tricky part with avocado, remember? Because we aren’t using a heavy binder, moisture control is key. It’s best eaten right after mixing, within about an hour. If you must store it, use the absolute tightest plastic wrap seal you can manage, pressing it right onto the surface to block air exposure—just like I mentioned earlier. I honestly wouldn’t expect it to be its best past 24 hours, and never try to reheat it!

Estimated Nutritional Breakdown for Avocado Salad

Now, I know some of you really like to keep track of the bigger picture when it comes to your meals, and I totally get that! Since this Avocado Salad is incredibly straightforward, it’s naturally packed with good fats and fiber, which is why I love it.

Here is the estimated nutritional snapshot for one serving, based on my standard measurements. Keep in mind, this is an estimate! The exact size of your avocado or how much oil you drizzle on will change these numbers slightly, so treat this as a great guideline rather than a strict law.

Serving Size: 1 serving
Calories: About 250
Fat (Total): 22g (mostly the wonderful unsaturated fats!)
Saturated Fat: 3g
Unsaturated Fat: 19g
Carbohydrates: 14g
Fiber: That’s right, 10g of fiber! Incredible!
Protein: 3g
Sugar: Only 3g
Sodium: Around 150mg
Cholesterol: Zero, which is fantastic news!

See? All those healthy monounsaturated fats from the avocado and olive oil really push the total fat number up, but because the fiber is so high, it keeps everything balanced and satisfying. It’s a winner, folks! Just remember, these numbers are what I calculate based on the ingredients I use, so pour carefully, and your results might look a little different—but they will still be delicious!

Share Your Simple Avocado Salad Creations

Alright, that’s everything you need to know about making this ridiculously easy and flavorful Avocado Salad! Honestly, if you’re looking for a speedy way to get something fresh and healthy onto your dinner table, this is the recipe you’re going to be coming back to again and again. I hope this saves your next busy weeknight!

Now, I love hearing from you guys! If you whipped this up and it fixed a dinner emergency, please let me know! Drop a comment down below and tell me what you thought. Did you stick to the pure lime and salt, or did you throw in some cilantro like I suggested?

If you made any cool substitutions—maybe you added a sprinkle of feta or used red wine vinegar instead of lime in a pinch—share that substitution tip with everyone else in the comments section. We all learn from each other in the kitchen!

And please, if you loved how quick and fresh this was, save it or share it with a friend who always says they don’t have time to cook something healthy. You can share the love on your favorite social media platform—it really helps me out! If you’re looking for another super quick, delicious avocado item, you have to try my recipe for avocado toast with feta and cherry tomatoes next time!

Happy mixing, everyone! Enjoy every creamy, bright bite!

Simple Avocado Salad

Author: jekof.com
Total Time: 10 min
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and fresh salad featuring avocado, tomato, and onion.

Ingredients

Scale

2 ripe avocados
1 large tomato
1/2 red onion
1 tablespoon lime juice
1 tablespoon olive oil
Salt to taste
Black pepper to taste

Instructions

Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
Dice the tomato and thinly slice the red onion.
Add the diced tomato and sliced onion to the bowl with the avocado.
Pour the lime juice and olive oil over the ingredients.
Gently mix everything together until just combined. Do not overmix.
Season with salt and pepper to your preference.
Serve immediately.

Notes

For a different flavor, substitute lime juice with lemon juice.
If you prefer a milder onion flavor, soak the sliced onion in cold water for 10 minutes before adding it to the salad.

Prep Time: 10 min
Cook Time: 0 min
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3
Sodium: 150
Fat: 22
Saturated Fat: 3
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 14
Fiber: 10
Protein: 3
Cholesterol: 0

Keywords: avocado, salad, fresh, tomato, onion, lime, quick