Creamy My Favourite Avocado Salad Ready in Just 10 Minutes!

Name: Creamy My Favourite Avocado Salad Ready in Just 10 Minutes!
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 2 ripe avocados, diced; 1 cucumber, chopped; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 lime, juiced; 2 tbsp olive oil; Salt and pepper to taste

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You know those days when you want something fresh, satisfying, and ready in minutes? That’s exactly why I make this avocado salad on repeat. It’s my go-to when I need a quick lunch or a vibrant side dish that doesn’t skimp on flavor. The creamy avocado pairs perfectly with crisp cucumber, juicy tomatoes, and a zesty lime dressing—it’s like sunshine in a bowl. Plus, it’s so simple, I can throw it together even on my busiest days. Trust me, once you try this favorite avocado salad of mine, you’ll understand why it’s always in my rotation.

Why You’ll Love My Favourite Avocado Salad

This isn’t just any salad—it’s the one I crave constantly, and here’s why:

Lightning fast: Done in 10 minutes flat (I’ve timed it between toddler meltdowns). No cooking, no fuss—just chop, mix, and devour.
Creamy-crunchy perfection: That magical combo of buttery avocado against crisp cukes and juicy tomatoes? Absolute texture heaven.
Your salad, your rules: Swap cilantro for mint, add crumbled feta, or toss in black beans—it’s crazy adaptable.
Good-for-you deliciousness: Packed with healthy fats, fiber, and vitamin C (but tastes way too good to be this nutritious).

Seriously, this salad checks all my boxes—it’s the reason my produce drawer stays stocked with avocados year-round.

Ingredients for My Favourite Avocado Salad

Grab these simple, fresh ingredients—I bet most are already in your kitchen:

2 ripe avocados, diced (look for ones that yield slightly when pressed near the stem)
1 cucumber, chopped into bite-sized pieces
1 cup cherry tomatoes, halved (I use whatever’s brightest at the market)
¼ red onion, thinly sliced (trust me, thin slices prevent overpowering bites)
¼ cup fresh cilantro, chopped (stems and all—they pack flavor!)
1 lime, juiced (about 2 tbsp)
2 tbsp olive oil (the good stuff)
Salt and pepper to taste (I’m generous with both)

Pro tip: Choose avocados that are ripe but still firm—they’ll hold their shape when tossed instead of turning to mush.

How to Make My Favourite Avocado Salad

Okay, let’s make some magic happen! This salad comes together so easily, but there are a few tricks to keep it looking and tasting perfect:

Prep your veggies first: In your favorite big bowl (I use my grandma’s old yellow one), combine the diced avocados, chopped cucumber, halved cherry tomatoes, and those pretty pink slivers of red onion. The colors alone make me happy!
Herb it up: Scatter the chopped cilantro over everything. Don’t be shy – those stems have tons of flavor. Gently toss with your hands or a silicone spatula (metal utensils can bruise the avocados).
Whisk that dressing: In a small bowl or measuring cup, whisk together the lime juice, olive oil, salt, and pepper until it looks slightly creamy. Taste it – sometimes I add an extra squeeze of lime if my avocados are super rich.
The grand finale: Drizzle the dressing over your colorful veggie mix and fold everything together with the lightest touch. You want every bite coated but the avocados to stay pretty cubes, not guacamole!

Serve it immediately (avocados wait for no one!) with an extra lime wedge for squeezing. The bright acidity against that creamy avocado? Pure bliss.

Pro Tip

For spice lovers, add a pinch of chili flakes to the dressing – the heat plays so nicely with the cool avocado. If you have leftovers (rare in my house!), store them airtight with plastic wrap pressed directly on the salad’s surface to slow browning.

Customizing My Favourite Avocado Salad

One of the best things about this salad is how easily you can make it your own! Swap cilantro for parsley or mint if you’re not a fan, or toss in a handful of crumbled feta for a salty kick. Feeling adventurous? Add some sweet corn kernels or shredded kale for extra crunch. Honestly, the possibilities are endless—just go with what you’ve got and what you love!

Serving Suggestions for My Favourite Avocado Salad

This salad plays so well with others! I love piling it onto crunchy toast for an open-faced sandwich, or stuffing it into tacos alongside grilled shrimp. It’s killer with simple grilled chicken or fish—the lime dressing doubles as a sauce. Honestly? I’ve eaten it straight from the bowl with tortilla chips more times than I can count.

Storing My Favourite Avocado Salad

Let’s be real—this salad is best devoured fresh, but if you must save some (who has that kind of willpower?), here’s the trick: press plastic wrap directly onto the surface and store it airtight for up to a day. A little extra lemon juice drizzle helps fight the avocado browning, but honestly? Just eat it now—you’ll thank me later.

My Favourite Avocado Salad Nutrition

Each serving packs about 180 calories with 7g of fiber and healthy fats from avocado. (Nutrition varies by ingredient brands—these are estimates per serving.)

Questions About My Favourite Avocado Salad

I get asked these all the time—here are my quick answers:

Can I make it ahead? Honestly? No. Avocados brown quickly, and the textures go mushy. If you must prep early, keep diced avocados separate with lime juice drizzled on top, then mix everything last minute.

Substitute for cilantro? Absolutely! Parsley gives a fresh herbal note without the soapy taste some folks hate. Mint works surprisingly well too—especially with a squeeze of orange juice in the dressing.

How to pick ripe avocados? Forget squeezing the widest part! Gently press near the stem—if it yields slightly, it’s perfect. Hard as a rock? Give it 2 days on your counter.

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Tried my favorite avocado salad? Leave a comment below—I’d love to hear how you made it your own!