Vegetarian
Avocado Salad
Description
Crisp, creamy, and dressed in a zippy vinaigrette, this is the best Avocado Salad! It’s a fresh, flavorful accompaniment to any meal. Avocado lovers unite—and make this recipe ASAP!
Ingredients
- 1 medium English cucumber
- ¾ teaspoon kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 medium clove garlic grated or minced (about 1 teaspoon)
- ¼ teaspoon freshly ground black pepper
- 2 medium/large ripe Hass avocados pitted and sliced or diced
- 1 pint cherry tomatoes halved
- ¼ cup chopped green onion
Directions
- Cut the cucumber in half lengthwise and use a small spoon to remove the seeds. Cut in half lengthwise once more (so you have 4 long batons), then cut each baton crosswise into 1/2-inch slice.
- Place the cucumbers in a colander and sprinkle with 1/2 teaspoon of the salt. Toss to coat, then place the colander over a sink or bowl and let the cucumbers drain for at least 5 minutes or up to 15 minutes.
- In a small bowl or large measuring cup, whisk together the oil, vinegar, honey, garlic, pepper, and remaining 1/4 teaspoon salt.
- In a large bowl, place the avocado and cherry tomatoes.
- Shake the colander with the cucumbers to remove excess water, then add them to the bowl with the avocado mixture. Add the green onions.
- Pour the dressing over the top, then with a large spoon, stir gently to combine. The avocados will break down a little bit and make the other ingredients creamy and glossy. Season with additional salt and pepper to taste. Enjoy immediately or cover the bowl with plastic wrap pressed against the top and refrigerate for up to 2 hours. Give the mixture a gentle stir just before serving.
