Avocado Spring Salad: A Bright and Fresh Recipe
A vibrant, no-cook salad combining creamy avocado with crisp vegetables and a zesty lime dressing. This easy American dish celebrates fresh spring produce and offers a refreshing balance of acidity, sweetness, and earthy flavors.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Recipes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Firm-ripe avocados, 2 (pitted and cut into ½-inch pieces)
English cucumber, ½ (cut into ½-inch pieces)
Cherry tomatoes, ¾ cup (halved)
Jalapeño pepper, ½ to 1 (diced; adjust for heat)
Red onion, ⅓ cup (diced)
Fresh cilantro, ¼ cup (chopped)
Fresh lime juice, 3 tablespoons (freshly squeezed preferred)
Avocado oil, 2 tablespoons (or olive oil)
Honey, 2½ teaspoons (replace with agave nectar for vegan)
Garlic clove, 1 (grated)
Sea salt, 1 teaspoon (plus more for seasoning)
Ground cumin, ¼ teaspoon
Freshly ground black pepper, to taste
Flaky sea salt, optional (for garnish)
Instructions
In a bowl, whisk together lime juice, avocado oil, honey, grated garlic, sea salt, ground cumin, and black pepper.
Combine avocados, cucumbers, cherry tomatoes, jalapeño, red onion, and cilantro in a second bowl.
Pour the dressing over the avocado mixture and gently toss until well coated.
Adjust seasoning with additional salt and pepper if needed.
Transfer to a serving dish and garnish with flaky sea salt before serving.
Notes
Use fresh lime juice for maximum brightness. Substitute olive oil if avocado oil is unavailable. For milder heat, remove jalapeño seeds. Let the salad sit for 10 minutes before serving to enhance flavor absorption. Optional pairing: grilled chicken or quinoa for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/avocado-spring-salad/