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In the summer, there’s nothing I love more than a bright and fresh side salad. This avocado salad is loaded with seasonal produce like tomatoes, cucumbers, corn, and red onion. It’s dressed in a sweet and tangy dressing filled with fresh herbs, too! I love this light, creamy, and refreshing side with just about any meal!
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“I started eating this without even putting on the dressing and it was terrific. A little lime juice helps with the avocado. Thanks for the recipe.” – Kathy
I love avocados in all forms, so I always buy a big bag. The problem is, they all seem to ripen at once, and a girl can only eat so much guacamole! This avocado salad is the perfect way to use up avocados at their peak freshness, along with heaps of other fresh seasonal produce. The dressing is perfectly light and tangy, and it really brings the whole dish together.
Tips for Beginners
- A ripe avocado should be firm with just a little bit of give when squeezed. To double-check remove the small stem. If the area underneath is green, it is ripe. If it is brown, it is overripe.
- I used plenty of acidic ingredients in the salad dressing to prevent the avocado from browning, but I still recommend cutting and adding the avocado last (just before serving) for maximum freshness and the prettiest presentation.
- Avocados are pretty soft, so be gentle when mixing into the salad so the pieces don’t break apart.
- If your red onion is too strong, soak the cut pieces in ice water for 10 minutes to reduce their intensity.
Avocado Salad Recipe
Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice (from 2 lemons)
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 clove garlic minced
- ½ tsp Italian seasoning
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 16 oz. grape tomatoes halved, cherry tomatoes or chopped large tomatoes also work well.
- 3 large avocados sliced into chunks
- 1 English cucumber diced
- 3 ears fresh corn kernels sliced off
- ¼ cup finely chopped red onion
Video
Instructions
- In a large salad bowl, whisk together the olive oil, lemon juice, vinegar, honey, garlic, Italian seasoning, salt, and pepper.¼ cup olive oil, ¼ cup fresh lemon juice, 2 tbsp red wine vinegar, 1 tbsp honey, 1 clove garlic, ½ tsp Italian seasoning, ½ tsp kosher salt, ¼ tsp ground black pepper
- Whisk in the fresh herbs.¼ cup chopped fresh parsley, ¼ cup chopped fresh basil
- Add in the grape tomatoes, avocado, cucumber, corn, and red onion and toss to combine.16 oz. grape tomatoes, 3 large avocados, 1 English cucumber, 3 ears fresh corn, ¼ cup finely chopped red onion
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Avocado Salad Step by Step
Gather your ingredients.
Mix the dressing: In a large salad bowl, whisk together ¼ cup olive oil, ¼ cup fresh lemon juice, 2 tbsp red wine vinegar, 1 tbsp of honey, 1 minced garlic clove, ½ t tsp Italian seasoning, ½ tsp kosher salt, and ¼ teaspoon ground black pepper. Whisk in ¼ cup chopped fresh parsley and ¼ cup chopped fresh basil.
Toss the salad and enjoy: Add in 16 oz. halved grape tomatoes, 3 large avocados sliced into chunks, 1 diced English cucumber, the kernels from 3 ears of corn, and ¼ cup finely chopped red onion, and toss to combine. Serve and enjoy.
How to Store
I highly recommend enjoying this avocado salad as soon as it is ready, since avocados tend to brown pretty quickly. Leftovers will keep for up to 1 day in the fridge, although they might not look as pretty the second time around.
Serving Suggestions
This fresh, bright avocado salad pairs perfectly with a variety of mains. Try it alongside honey garlic salmon for a sweet-savory balance, crispy baked chicken wings for a refreshing contrast, oven-baked steak for a zesty lift, or even a cheesy calzone to lighten up the meal.
Fresh raw corn, summer tomatoes, avocado and sweet onion what more do you need. I started eating this without even putting on the dressing and it was terrific. A little lime juice helps with the avocado. Thanks for the recipe.
Do you cook the corn?
Hi Michelle, no need to cook, but you can if you’d like!