Avocado Salad

Avocado salad is the best recipe

Toss all ingredients together in a large bowl and serve. This recipe is ready in less than five minutes; no salad dressing is required.

This salad is a delicious appetizer or side dish. The rainbow salad is vegan, sugar-free, gluten-free, oil-free, low carbohydrate, paleo, and keto-friendly.

Avocado tomato salad ingredients

This simple salad has six ingredients: diced avocado, tomatoes, chopped onion, yellow, red, or orange bell peppers, cilantro, and lime juice. Season the salad side dish with salt and pepper.

You can quickly adapt the recipe according to the ingredients that you have. If you prefer, you can soon leave out cilantro.

You can also add roasted sweet potatoes (here is how you cook sweet potatoes), Japanese sweet potatoes, or half a cup each of cucumber, corn, and lettuce.

Add chopped jalapenos, and mix in some chili powder to transform it into a spicy Mexican avocado salad that is Whole30-friendly.

Healthy side salads: How to serve them

Homemade avocado salad makes a great healthy dinner side dish, holiday appetizer, or even a quick main course for lunch.

You can also serve it with Black Bean Burgers.

Wrap it in tortillas and taco shells to make burritos. Try Vegan Tacos or Sweet Potato Chili.

This simple recipe can be a healthy sandwich spread instead of egg salad, tuna, or avocado toast.

By adding a source of protein, I can make it a meal. Some traditional summer avocado salads call for grilled salmon, chicken, or shrimp. Instead, I make a vegan avocado salad with lentils, chickpeas, or beans.

Here is a picture of my favorite salad with avocado and black beans. It gets ten out of ten for presentation. The colorful, beautiful salad is always a hit with guests. It tastes great, too!

Avocado salad: How to prepare it

All ingredients must be gathered.

Wait a few more days if your avocado has not yet ripened. Please place it in a brown bag along with an apple or banana. This will help the avocado ripen faster.

Avocados will be ripe when they are slightly pliable but not mushy.

Combine diced avocados, tomatoes, onions, peppers, and lime juice in a medium bowl. Add the protein source along with all other ingredients.

Season to taste. Serve the salad chilled.

Keep leftovers in a covered, airtight container in the fridge. Salad leftovers should be good for three days. Avocados may turn brown, but this will not affect their taste.

The more tightly you seal the container, the less air will enter the salad. Use a tight-fitting lid or wrap plastic directly on the vegetables. This will prolong the time for the avocado to oxidize and turn brown.

Although technically you can freeze the recipe, it will alter the texture. For best results, do not freeze this salad.

Avocados are good for your health

Avocados contain many vitamins and minerals, including folate, potassium, and vitamin C. They also have vitamin E and vitamin K.

Avocados do not contain low-fat food. However, most of their fat content is unsaturated, which is good for your heart. This is why avocados are included in many weight-loss diets.

Avocados provide eight percent of your daily fiber requirement in a single serving. Avocados also contain less sugar than other fruits.


Two avocados, diced

One diced bell pepper

Half a cup of chopped onion or tomato

3-4 tbsp cilantro (omit if desired)

Juice of 1 Lime

Salt and pepper to taste, up to 1/8 teaspoon.

Optional 1/2 cup diced black beans or cucumber


Combine all ingredients in a large serving bowl and serve. It is really that simple!

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