Avocado Salad
Creamy, ripe avocado tossed with crisp cucumber, juicy cherry tomatoes, and peppery arugula in a bright lemon vinaigrette. A fresh, no-cook salad that comes together in 10 minutes and works as a light lunch or vibrant side dish.
For 4 servings
- prep
Prepare the vegetables.
1.Halve the cherry tomatoes.2.Dice the cucumber into bite-sized pieces.3.Thinly slice the red onion into half-moons.4.Wash and dry the arugula. - prep
Cube the avocado.
Cut each avocado in half, remove the pit, and score the flesh into cubes. Scoop out the cubes with a spoon and place in a large mixing bowl.
TIPUse ripe but firm avocados — they should yield slightly to pressure but not feel mushy. - mix
Make the lemon vinaigrette.
1.In a small bowl, whisk together 2 tablespoons olive oil and 2 tablespoons fresh lemon juice.2.Add a pinch of salt and a pinch of freshly ground black pepper.3.Whisk until emulsified and slightly thickened. - mix
Toss the salad.
Add the cherry tomatoes, cucumber, red onion, and arugula to the bowl with the avocado. Drizzle the vinaigrette over the top and gently toss everything together until evenly coated, being careful not to mash the avocado.
TIPUse your hands or two large spoons for the gentlest toss. - serve
Serve immediately.
Divide the salad among four bowls or plates. Serve right away while the avocado is fresh and the greens are crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best texture, choose avocados that yield slightly to gentle pressure but are not mushy.
- 2Toss the salad gently with your hands to keep avocado cubes intact and prevent mashing.
- 3Serve immediately after dressing — avocado oxidizes and arugula wilts if left sitting.
- 4To make ahead, prep all vegetables except avocado and dress just before serving.
- 5Use cold-pressed extra virgin olive oil for a fruitier, more vibrant vinaigrette.
- 6If your avocado is underripe, let it sit at room temperature for 1-2 days until it softens.
Adapt it for your goals.
High-Protein
Add 150g of grilled chicken breast, flaked canned tuna, or cooked chickpeas for a more substantial meal that still keeps the salad light and fresh.
VeganVegan
This recipe is already vegan as written — no changes needed. Just ensure your salt and pepper are free of anti-caking agents if desired.
Creamy HerbCreamy Herb
Stir 1 tablespoon of Greek yogurt or vegan mayo into the vinaigrette for a creamier dressing, and add 2 tablespoons of chopped fresh dill or basil.
Spicy MexicanSpicy Mexican
Add 1/2 diced jalapeño, a handful of fresh cilantro, and a squeeze of lime instead of lemon, plus a pinch of cumin in the vinaigrette.
Why this is on our healthy list.
Rich in Healthy Fats
Avocados are a prime source of monounsaturated fat, which supports heart health and helps absorb fat-soluble vitamins from the other vegetables.
High in Dietary Fiber
With avocado, cucumber, and arugula, this salad provides a good amount of fiber that aids digestion and promotes satiety.
Packed with Antioxidants
Cherry tomatoes and arugula contain lycopene and beta-carotene, antioxidants that help protect cells from oxidative damage.
Low in Added Sugar
This salad contains no added sugars — the natural sweetness comes from the ripe tomatoes and fresh vegetables.
Hydrating Ingredients
Cucumber and cherry tomatoes have high water content, helping to keep you hydrated while adding volume and crunch without extra calories.
Frequently asked questions
Yes, you can substitute baby spinach, mixed greens, or romaine lettuce for a milder flavor, though arugula adds a peppery kick unique to this dish.
