And now I have this great tahini dressing in my fridge for the next meal. I LOVE your blog. I just found you!. I love the name as well. I am a new vegan due to my autoimmune disease. Can you recommend a theme I should purchase for my WordPress blog? thank you.

love this, have various versions of avocado salad myself but not ant with carrots or beets, love beets but never paired them with avocados, thank you. Love it! We love to eat, travel, cook, and eat some more! Hello, we're Jeanine and Jack. Try these next-level ways to use avocado.

Get the recipe from Delish. Go ahead and top these babies off with crumbled feta, you deserve it. Get the recipe from Cooking Classy.

Sweet, peppery, and totally creamy. You won't get bored eating this salad. Get the recipe from Gimme Some Oven. Winning all around. Get the recipe from Joyful, Healthy Eats. Michael La Corte is a recipe editor with Delish, where he covers food trends.

He graduated culinary school in and has worked in a multitude of roles throughout the food realm ever since. He's a cheese aficionado who's obsessed with music, restaurants, and his regal dog, Winston. Patty's Day. Green Beer. Sushi Bake.

Avocado Mayo. Vegan Alfredo Sauce. Her favorite food is chocolate, and she believes in eating dessert every single day. This is so good! I admit I had my expectations set pretty low because it seems so simple, but…I ate the whole bowl in one sitting, oops. What a lovely lunch!

This avocado salad recipe is FANTASTIC! We have made it at least ten times since first discovering the recipe from your facebook post a few months ago. This is delicious! My parents recently started eating raw and I received this recipe via your email about a week before they were visiting — perfect timing!

We all loved it and it disappeared quickly. A hit at a book club cookout! Fantastic salad recipe! I made it for a party this past weekend and everyone wanted the recipe 🙂. Easy, fast, fresh and delicious. My book club loved it!

This was AMAZING! It also kept for a couple days so we were able to enjoy it again. We had this as our entree and had some vegan smoked gouda and seeded crackers on the side.

Definitely will make again and again. Love all your recipes. This has been true for a long time now, for every recipe I want to print.

I love keeping an image, so I go back to the main page and copy a photo of the finished item and paste it into my downloaded page. So yummy! Makes a great side dish to any paleo meal… made me so happy 😊.

This is just like the guacamole casero I get at the Mexican restaurant. Adding grilled shrimp to it is amazing, but I love it either way!

So easy and so good! This was delicious! I used nasturtiums leaves and flowers for a little pepper taste. I also added more black beans to tone down the lime maybe my lime was too juicy?

I will definitely be making this again. Used dried cilantro as that was all I had.

Instructions For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste. In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.

Serve shortly after preparing. For a more refreshing salad you can use chilled ingredients and a chilled dressing don't chill tomatoes longer than a few hours though, and wait to cut the avocado until ready to serve.

Nutrition Facts. Calories Calories from Fat Nutrition values are estimates only. See full disclaimer here. Course: Side Dish. Cuisine: Mexican. Keyword: Avocado Salad.

Author: Jaclyn. I would roast 1 red bell pepper and 1 orange bell then peel, seed and chop them. Hi Natasha , We love this salad. I put the avocado in right before serving.

I also use black olives in it. So so good. Just made this as a side to a BBQ for some family that came in from out of town and it was a huge hit! It was the perfect dish for one of the warmer days in the last couple months.

You never fail to impress Natasha. This looks great, cant wait to try it. However, how will it keep for the next day as a leftover? Hi Alexandra, it will last about hours covered and refrigerated.

Hi Natasha. I have a heart condition which I have to watch my sodium content but I absolutely love salads. I know you use salt and pepper at the end but I am wondering is there another seasoning you might suggest to go with this?

It looks so yummy. YOu can try adding less or substituting it with garlic or maybe lemon juice. Hi Vicky, thank you for your nice comments and good review.

Hi Linda, you may also use lime or orange juice if you prefer that or use half as much white vinegar or white wine. I just made this delicious salad for my lunch. Another great recipe thanks Natasha. Christine from Canada.

HI Joan Caruso I see you use a lot of salt I am on a salt-free Is there anything I can do to ad something else. Hi Joan, feel free to substitute it with something else like maybe mint, rosemary or nutmeg?

You can also use more lemon juice for added taste. Thank you, This salad is the best, I have been impressing numerous guests with this salad.

All demand i give them the recipe. I do all the cooking at home. My wife requests this salad every week now. Had curly parsley, added that instead, lovely recipe thanks. You could use parsley, if you wanted to. EXCELLENT RECIPE! Of course, I have not tried one of your recipes we did not think was outstanding.

Paired this recipe with your Oven Roasted Baby Red Potatoes and steak bites last night and it was absolutely delicious. Making your Corn Chowder recipe this week. Thanks for all the great taste experiences!

This is my go to salad. I make it every day especially after my Costco run. However, I do omit the red onion because my family is not a fan of them. Besides that, BEST SALAD EVER!!! Natasha, I love your recipes!!! That is so awesome!

Thank you for sharing your great experience making this recipe. So glad you loved it! We ADORE this recipe!!! Simple yet exquisite flavors!! Pairs beautifully with salmon or most anything. Big yum!

This is so easy and absolutely delicious! How much dill would you use if substituting for cilantro? Hi Cristina, it depends on how much you love dill I would aim for Tbsp , so add it to taste. LOVED this recipe.

thank you. Everyone in the house loved it, too. was so quick and fast even for an absolute novice. inspired me to make more of your recipes and cook in general.

One of our most favorite recipes! I made this tonight minus the cilantro. The store was out. It was absolutely delicious just the way it was! I was surprised how the lemon juice and voo stayed mixed and was so yummy. With a mix of celtic sea salt and fresh ground pepper to top it off it made a complete meal on its own!

This is a keeper! I really enjoy all your recipes. I feel so good knowing that I am eating with no guilt. Nor any discomfort from pain in my joints. Thank you for sharing your thoughtful feedback with us!

We love, love, love this salad. Have made it all summer and now with garden cucumbers and tomatoes it is extra special. Thanks for all your recipies! Mae this as a side for dinner, was so delicious that our daughter could not get enough of this, we all enjoyed it. So easy so quick.

I have made this salad several times. It is one of my favorites. This time I added a can of chick peas to it. Very good and a little extra protein. I love all of your recipes that I have tried. Yay that is so awesome! Thank you so much! Great combo. We loved this recipe!

It was easy to make and it is now one of my go to salads. Great flavors to add together. I never add salt to a salad. Perhaps you would make a minor modification to include the amount of sodium per serving if no salt is added. People can always salt it at the table if they feel they must have the taste of salt.

Can not wait to try. Everything except the Avocado is growing in the garden!! So far even my husband likes you recipes!! I tried one of your recipes avocado tomato salad. My family begged for more.

All thanks to you for creating a chef out of me. So awesome! I hope you all love every recipe that you try! One of my favorite side dishes! Frequently have to tell myself to not take another serving.

Easy to make as well and love the use of fresh produce. Quick question! Does this need to be put in the refrigerator before serving or can it be served at room temp?

and is it better to store it cold? Hi Sesilee, We like to serve it chilled. Quick note, once the salad is salted, it will last about hours covered and refrigerated. If serving later or storing overnight, I would suggest omitting the salt until ready to serve since salt will cause the tomatoes to get juicy and the cucumbers to soften.

Every time I make it I get compliments on how good it is! It also goes very well with an easy salmon dish I like to make. I do love your idea of adding bell pepper. But I love cilantro or coriander as we call it in the UK. The flavors are both pungeant but very different.

Absolutely refreshing- will be making again! My mom and I love all your recipes! Best shrimp pasta ever! Loved the salad! I brought it to a football-watching party and it was very well received. People loved the healthy option and its great light flavor after this past holiday heavy eating week!

Definitely will make this again. YOUR WEBSITE IS AMAZING. content is heart touching. me and my family love to your content. plenty of times has made the above recipe always tasty. Nice for sharing. Sounds great. Can you please make a suggestion for a substitute for the raw onion.

Hi Marilyn, Can you have green onion? Many of our users used green onions scallions instead with great results. Some of our readers have made this without the onions as well and they enjoyed it. Hope this helps!

I loved this recipe!! Prepared it tonight and already shared the link to this salad with my mom, sister, cousins, and friend!!!! I love most every recipe idea you have.

You make food that we all have in our home or is easily bought and prepared. Delicious stuff. I pretty much make this recipe every week.

The other day I thought instead of adding the avocado, diced to the salad, I would just puree it up with the rest of the dressing.

It never turned dark and you still had the wonderful taste of avocado! BTW…I only used one! Have just made and eaten this amazing salad with tomatoes grown from seed on my patio. This is an amazing combination of textures and flavours. Destined to becone a firm favourite. Thank you 😊. From Manila, Philippines!

Since, avocadoes are in season now in this part of the world, I tried this amazing recipe!! But still came out refreshing and delicious! Hi Dana, it will last about hours covered and refrigerated.

I love this salad! I make it several times a week although I must admit, I omit the olive oil nothing against it, I use it often as well and add extra lemon juice.

So delicious! Very tasty! My avocadoes were still green so I replaced them with 8 hard-boiled eggs. This was delicious! Very light and easy , made for part of a girls luncheon and it was perfect!

Thanks for sharing!!! Hello, this one turned out soggy, even though I tried to leach the moisture out of the cucumbers with sugar, to offset the lemon juice. I tried your other recipe for chicken avocado salad, though, and that one turned out greeeeat.

Hi John, I have had a salad that was on the softer side when the avocados were over-ripe. Could that have been the case? Hi MaryAnn, it will last about hours covered and refrigerated.

Thank you for this quick and easy salad. Since I live alone, I use it as a main dish or as a side beside something else, like chicken or meat. Hi Lean, this recipe makes 4 as a side. Thank you so much for posting this recipe. I make this every week as a side salad.

My husband and I both love it. Cilantro tastes like soap to me, so I switched this up by substituting the cilantro with basil, and dressing with a good balsamic rather than lemon, olive oil, salt, pepper, a crushed garlic clove and a teaspoon of lime juice.

It was fabulous! I suggest a little less salt otherwise perfect. I will have to try this with the basil that you suggested. I have plenty of it in a pot on my patio. Sounds yummy! I use it as my go to side dish to bring to BBQs.

Thanks for the suggestion to replace the cilantro. I can taste a micro amount of it and it sends me looking for a place to spit it out.

It amazes me that so many professional cooks ignore the fact that a large portion of the world hates the stuff. One of the best salads ever. I have made this several times and it is always a hit. I am not a fan of cilantro so I have to leave it out. Very allergic and I have to screen my food for cilantro everywhere I go.

Very frustrating. Several of our readers have mentioned great results using dill as a substitute. Yum, that sounds awesome. I have made this salad a number of times. I usually have to double it. Everybody loves it.

I use dill weed instead of cilantro,too many at parties do not like cilantro. Sounds like you have a new favorite! Thank you for sharing that with me! But made it with the rest of the ingredients and I love it! Tried this recipe for our units pot luck and everyone loved it.

Specially since we had to make something healthy. I will definitely make it again. This salad is fantastic!! Huge hit in our house!!! I found this salad on face book your recipe Natasha and made it.

I add sautéed shrimp and have made it several times everyone rants and raves about it! thank you!!!! Natasha THANK YOU for the outstanding recipes! I come back weekly to your website. I grew up in America but love learning to cook the Russian dishes my mom used to make when I was a little girl.

An absolute staple in the russian-ukrainian diet. You even have aspic on here for crying out loud! Where are the Monte?!?!? I would be internally grateful to you for a step-by-step video recipe for манты.

This was an amazing salad. Just wanted to make something simple with flavour and this salad was just that. We are in PV Mexico and so I was able to get fresh produce. I added a yellow pepper and along with the salt and pepper I also sprinkled Salsa en Polvo chilli and WOW!!!

This will be our meal for the next 5 weeks we are here. This is a nice salad and nice photos and instructions. Turned out very yummy. Hey Natasha, How long do I cook an 8. Thank you in advance for your help. Hi Sharon. Both of my Turkey recipes have Lemon and Parsley. Are you Referring to this Thanksgiving Turkey Recipe?

Or this Juicy Roast Turkey Recipe. I would follow the same recipe instructions and temperatures but adjust the time accordingly. Once you have reduced the oven to ˚F, you will bake about 13 min for every pound of turkey. Hi Natashsha, will spraying the corriander and onions with a bit of lime juice also work in keeping them from getting brown?

Will advil also keep the corriander and onions from getting brown as well? Your salad sounds really good and simple. Hey Brian, it definitely helps the avocado! Save my name, email, and website in this browser for the next time I comment. This is my favourite avocado salad.

Cooling cucumber with creamy avocado, tangy lime juice, fresh herbs and my secret ingredient — a pinch of red pepper flakes which keeps things interesting! This is just a great simple recipe for a salad that stars avocados.

Cheap, ripe, abundant, big! A combination of ingredients that just works together so well. I love how the avocado becomes sort of smeary when you toss it, essentially becoming a creamy dressing.

Lacks texture, and too rich! It would be like having guacamole and calling it a salad. Red pepper flakes chilli flakes — Adds the tiniest hum of warmth which goes so well with the cooling cucumber.

But feel free to leave it out. One of my favourite herb combinations. Makes this salad even better, but I happily make it without. Lime juice and extra virgin olive oil — For the dressing.

No need to shake it up today, just pour it over and toss! Lemon can be used instead of lime. No need to make the dressing separately for this recipe! Toss well using your hands, gently separating the avocado and cucumber slices. Tumble into a bowl and serve! This is first and foremost intended to be a side salad.

Actually, if you dice the cucumber and avocado up a little smaller, it makes a different salsa for stuffing into tacos or scooping with corn chips.

The possibilities! How else can we eat this? Share your suggestions below! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published.

Notify me via e-mail if anyone answers my comment. This was so delicious! Exchange the cilantro for parsley, since cilantro and I are not friends. Other than that, I stuck to the recipe exactly and it was fantastic! Just such fresh, bright flavors!

I see why this is one of your favorites and I think it may be one of mine now as well! Thanks for another top notch recipe!

Or wrap it up in tortillas or taco shells with burritos, Vegan Tacos , or Sweet Potato Chili. The simple recipe also works as a heart healthy sandwich spread in place of tuna fish, egg salad, or the popular avocado toast.

I often turn it into a main meal by stirring in a protein source. Traditional summer avocado salads sometimes call for grilled chicken, shrimp, or salmon.

I opt for a high protein vegan avocado salad by adding lentils, beans, or chickpeas instead. Below is a photo of my favorite avocado black bean salad, which gets ten stars for presentation. Guests are always impressed at how colorful and beautiful the salad looks, and it tastes even better! If your avocado is not ripe yet, wait a few days.

Or place it in a brown paper bag with an apple, banana, or kiwi, which helps the fruit to ripen more quickly. To make the recipe, combine the diced avocado, tomatoes, onion, chopped peppers, and lime juice in a medium serving bowl.

If adding a protein source, stir it in along with everything else. Store leftovers in an airtight covered container in the refrigerator. Leftover salad should stay fresh for up to three days. The avocado may begin to turn brown, but that will not affect the taste.

The tighter you cover the container, the less air will get into the healthy salad recipe. Use a very tight lid, or place plastic wrap directly onto the vegetables and up the sides. This lengthens the time before the avocado oxidizes and turns brown.

While you can technically freeze the recipe, it will change the texture. So for best results, I do not recommend freezing this salad. Avocados are cholesterol free and contain close to twenty vitamins, minerals, and phytonutrients, including folate, potassium, vitamin C, vitamin E, vitamin K, magnesium, and B vitamins such as riboflavin and niacin.

While avocados are not a low fat food, most of their fat is heart healthy unsaturated fat, not saturated fat. Many weight loss diets include avocado for this reason.

A single serving of avocado provides eight percent of the daily recommended value for fiber. They also contain less sugar than most other fruit. Tag chocolatecoveredkatie on Instagram.

Coconut Curry Recipe. Sweet Potato Salad. Mushroom Gravy. Cauliflower Soup. Avocado Mayo. Vegan Alfredo Sauce. Her favorite food is chocolate, and she believes in eating dessert every single day. This is so good! I admit I had my expectations set pretty low because it seems so simple, but…I ate the whole bowl in one sitting, oops.

What a lovely lunch! This avocado salad recipe is FANTASTIC! We have made it at least ten times since first discovering the recipe from your facebook post a few months ago. This is delicious! My parents recently started eating raw and I received this recipe via your email about a week before they were visiting — perfect timing!

We all loved it and it disappeared quickly. A hit at a book club cookout! Fantastic salad recipe! I made it for a party this past weekend and everyone wanted the recipe 🙂. Easy, fast, fresh and delicious.

My book club loved it! This was AMAZING! It also kept for a couple days so we were able to enjoy it again. We had this as our entree and had some vegan smoked gouda and seeded crackers on the side.

Definitely will make again and again. Love all your recipes. So thank you SO much for sharing your skills! This was delicious! I had beets languishing in my fridge that were begging to be roasted, so I remembered this recent recipe when I finally roasted them up.

I did add some crushed cumin seeds to the carrots before roasting them and added a squeeze of citrus something orange, maybe tangerine? also languishing 🙂 when they came out. And I used sprouts for my microgreens.

Otherwise, I followed the recipe. Really, really yummy. Thank you! And now I have this great tahini dressing in my fridge for the next meal. I LOVE your blog. I just found you!. I love the name as well. I am a new vegan due to my autoimmune disease.

Can you recommend a theme I should purchase for my WordPress blog? thank you. love this, have various versions of avocado salad myself but not ant with carrots or beets, love beets but never paired them with avocados, thank you.