Avocado Salad
A vibrant avocado salad that combines fresh ingredients for a delicious and nutritious dish, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 pieces ripe avocados, diced Choose perfectly ripe avocados for the best flavor.
- 1 medium cucumber, chopped Chill before use for extra freshness.
- 1 pound tomatoes, chopped Ripe Roma or heirloom tomatoes work best.
- ½ medium red onion, finely sliced Soak in cold water to mellow the flavor.
- 2 tablespoons extra virgin olive oil Use high-quality olive oil for the best taste.
- 2 tablespoons lemon juice Can substitute balsamic vinegar for a different kick.
- 3 tablespoons parsley, chopped Adds a fresh flavor.
- 1 teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Thinly slice the red onion. Use your fingers to pinch the slices to separate the layers and soak them in cold water for about ten minutes.
- In a mixing bowl, combine the diced tomatoes, chopped cucumber, and diced avocados. Add the soaked, sliced onion and chopped parsley.
- Drizzle the mixture with extra virgin olive oil and lemon juice. Season with salt and black pepper.
- Gently toss everything together until well coated, allowing the avocado to create a slightly creamy texture.
- Taste and adjust the seasoning, adding more salt if needed.
Notes
Serve chilled with grilled chicken or fish, or use in tacos and as a dip with tortilla chips. Store leftovers in an airtight container for up to two days, but add extra lemon juice to prevent browning.