Go Back
+ servings
a white bowl with avocado salad with cucumber and cherry tomatoes on a wooden board
Print

Avocado Salad

This vibrant and refreshing avocado salad is a nutritious mix of crunchy vegetables and rich and creamy avocado. It's a healthy and nutritious choice that's perfect for lunch or as a side dish. The salad is packed with flavor and it comes together in just 15 minutes!
Course Salad
Diet Vegan, Vegetarian
Prep Time 15 minutes
Servings 4 servings
Calories 342kcal
Author Sina

Ingredients

  • 2 ripe avocados
  • 1/2 English cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups cherry tomatoes
  • 3 small to medium-sized cloves of garlic
  • juice of 1 lemon
  • 4 tablespoons olive oil
  • 2 green onions
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • salt, to taste
  • black pepper, to taste

Instructions

  • Cut the green onions into rings. 
  • Wash and cut the cherry tomatoes into halves. Dice the bell peppers.
  • Finely chop the fresh parsley and mint. 
  • Juice the lemon. 
  • Cut the avocado into halves. 
  • Cut the avocado into medium pieces (about 1 inch). 
  • Place all ingredients in a large bowl. In a small bowl, combine the olive oil, fresh lemon juice, salt, and pepper. 
  • Add the dressing to the salad and stir well. 

Notes

  • I used three small to medium-sized cloves of garlic for the dressing. Use less garlic if you want a less distinct garlic flavor. 
  • To make this salad even more filling and rich in nutrients, you can add cooked quinoa. This way it becomes a whole and very balanced meal. 
  • For more protein, you could add canned kidney beans or chickpeas. 

Nutrition

Calories: 342kcal | Carbohydrates: 22g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 30mg | Potassium: 1009mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3110IU | Vitamin C: 159mg | Calcium: 82mg | Iron: 3mg