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Rachel White

avocado vegan salad recipe

A fresh avocado vegan salad recipe that delivers creamy texture and bright flavor with minimal effort. This easy dish combines simple ingredients into a nutritious and refreshing meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • avocados diced
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup red onion sliced
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • tbsp cilantro chopped
  • cup chickpeas optional protein

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Combine diced avocado, tomatoes, cucumber, and onion in a mixing bowl.
  2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Pour dressing over salad and toss gently to avoid mashing avocado.
  4. Add optional chickpeas or herbs for extra flavor and texture.
  5. Adjust seasoning and serve immediately for best freshness.

Notes

Keep avocado slightly firm for best texture. Avoid overmixing to prevent mushiness. Do not freeze assembled salad. Add proteins or grains for variation. Store leftovers briefly with lemon to reduce browning and consume within one day.