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–+ servings
Avocado Salad with Tomatoes and Herbs

Refreshing Avocado Salad with Tomatoes and Herbs for Summer Bliss

This Avocado Salad with Tomatoes and Herbs is a vibrant blend of fresh ingredients perfect for summer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • ½ small red onion Adds sharpness and bite; soak in cold water to reduce harshness.
  • 1 large English cucumber Provides crunch and hydration; no need to peel if skin is tender.
  • 1 pint cherry tomatoes Offers sweetness and juiciness; halve for easy mixing and eating.
  • 2 medium avocados Delivers creaminess and healthy fats; dice just before serving to prevent browning.
  • ⅓ cup crumbled feta cheese Adds salty creaminess; substitute with vegan feta for a dairy-free option.
  • ¼ cup chopped fresh cilantro or dill Provides herbal freshness; substitute with parsley or omit if disliked.
For the Dressing
  • 3 tablespoons fresh lime juice Enhances flavor with acidity; lemon juice can be used as a substitute.
  • 1 tablespoon extra-virgin olive oil Adds richness and helps emulsify the dressing; use avocado oil for a different flavor profile.
  • 2 teaspoons honey Sweetness to balance acidity; maple syrup can replace honey for a vegan option.
  • 2 cloves minced garlic Provides depth of flavor; adjust to taste as raw garlic can be strong.
  • ½ teaspoon kosher salt Enhances overall flavors.
  • ½ teaspoon ground black pepper Adds mild heat.

Equipment

  • Mixing Bowl
  • Whisk
  • large spoon
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Soak the onions by thinly slicing the red onion and placing it in a bowl of cold water for about 10 minutes. Drain and set aside.
  2. Prepare the dressing by whisking together the fresh lime juice, extra-virgin olive oil, honey, minced garlic, kosher salt, and ground black pepper until well combined.
  3. Combine the salad ingredients by adding the chopped cucumbers, halved cherry tomatoes, and diced avocados to a large mixing bowl. Stir in the soaked red onions and half of the crumbled feta cheese. Add the chopped cilantro.
  4. Dress the salad by pouring the prepared dressing over the salad mixture. Gently toss the ingredients together without mashing the avocados.
  5. Serve and enjoy by transferring the salad to a serving bowl and sprinkling the remaining feta cheese on top. Serve immediately or refrigerate for up to 4 hours, giving it a gentle stir before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 5gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 10mgSodium: 350mgPotassium: 550mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Dice avocados just before serving to prevent browning. Adjust lime juice and honey to balance flavors. Fresh herbs enhance taste, and you can substitute feta with a vegan option if desired.

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