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Avocado Salad

This recipe creates a vibrant, fresh avocado salad, perfect as a light side or standalone meal. It combines chunky semi-ripe avocados with crisp cucumber, thinly sliced red onion, and fresh parsley. A unique creamy dressing, made from mashed avocado, extra-virgin olive oil, honey, cumin, and lime juice, binds the salad components. The preparation is straightforward, involving simple chopping and gentle mixing, resulting in a healthy, flavorful, and quick-to-prepare dish that's ready to serve immediately.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 3310.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 semi-ripe avocados
  • 2 tablespoons torn fresh flat-leaf parsley leaves
  • 1 mini cucumber sliced
  • 1/2 small red onion thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon ground cumin
  • 1 lime juiced (about 2 tablespoons)

Equipment

  • 1 Chef's Knife For dicing avocados, slicing cucumber and onion.
  • 1 Cutting Board A stable surface for all chopping tasks.
  • 1 Large Mixing Bowl For combining the main salad ingredients.
  • 1 Small Mixing Bowl For preparing the avocado dressing.
  • 1 Fork or Whisk For mashing avocado and whisking the dressing.

Method
 

  1. For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing.
  2. Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper.
  3. For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth.
  4. Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately.

Notes

Selecting the right avocado ripeness is crucial: 'semi-ripe' ensures good texture for chunks while some are soft enough for mashing. Avoid overripe avocados for the chunks as they will turn mushy. To prevent browning, ensure the lime juice in the dressing thoroughly coats the avocado chunks immediately after combining. For the dressing, thoroughly mash the reserved avocado for a smooth, emulsified consistency, which helps bind the oil and honey. When combining, use a gentle hand-tossing motion to avoid bruising the avocado, maintaining its beautiful shape and texture. Taste and adjust seasoning at the end, as salt can enhance all flavors, and a touch more lime or honey can balance the sweetness and acidity. For an elevated presentation, serve in a chilled bowl and consider garnishing with a few extra fresh parsley leaves or a thin lime wheel.