I love a salad where you simply build the ingredients right on the plate. This quick-to-make Easy Avocado Salad makes for a great, fresh breakfast!
Notes for Easy Avocado Salad
- Avocados are delicate. We don’t want to break up the big chunks by stirring them around a lot. We’ll build this dish right on the plate.
- Picking out an avocado at the store can be tricky without touching a bunch of the fruits you won’t end up buying! Buying harder avocados and letting them sit on your counter for a few days until they soften can be the way to go.
- Some people use a knife to get the avocado pit out by slamming the blade into the pit, twisting, and pulling out. I highly recommend simply using a spoon to remove it. Yes, using a knife looks cooler, but it’s still a metal blade swinging at high speed towards a slippery fruit with your very fleshy hand underneath. If you think using a knife is worth it because it’s more exciting, you need to get out more.
- Once the pit is removed, cut the avocado into quarters. This makes it easy to slide a spoon under the fruit to remove the peel.
- You can sprinkle the zest of your lime on top of the final dish. It adds a great flavor but I don’t love the texture of it so I choose to omit in this dish.
- Possible additions: corn, black beans, roasted red peppers or poblanos, minced onion. If you add onion, mince and let it sit in your lime juice for a few minutes first. The acid in the lime will start to cook the onion, taking away that sharp, acrid, raw onion flavor.
- Cilantro stems are a bit fibrous and can be unpleasant to eat in a salad. But this doesn’t mean we have to waste them! They pack tons of flavor and can be blended into dressings. My favorite is to blend with a touch of oil and mix into mayo for a spread on sandwiches. You can also save them for a batch of Green Goddess Dressing!
Easy Avocado Salad
Ingredients
- 1 ripe Avocado
- Handful Cilantro Leaves
- Handful Cherry Tomatoes
- 1 Lime
- Salt and Pepper
- Light Drizzle of Avocado or Olive Oil, optional
Instructions
- Cut avocado down into bite-sized chunks after peeling and removing the pit. Place in a bowl and squeeze lime onto avocado right away to avoid it from browning!
- Slice cherry tomatoes in half. A really sharp blade works well, as does a serrated knife so you don't squirt tomato guts all over your kitchen.
- Build the salad by placing your avocado with lime, tomatoes, and cilantro on a plate. You could chop up the cilantro, but the look of whole leaves is nice and rustic. Drizzle over your oil, a very light drizzle, and season with salt and pepper.
- This is a salad you'll want to eat right away while the avocado is still fresh.
