Craving a light and refreshing salad? This Avocado Salad with Cilantro Lime Dressing makes a healthy dinner and the perfect side to any meal.
This salad will quickly become your favorite, thanks to its rich and creamy avocados, crisp cucumbers, juicy tomatoes, corn, and bright red onions, all tossed in a tasty cilantro lime dressing. And the best part? Everything comes together in less than 10 minutes!
Each Bite Is Bursting with Flavor
Tired of drenching lettuce in dressing to meet your daily vegetable requirement? It’s time to shake things up!
This avocado salad with lime dressing is irresistible. The creamy avocado chunks are the star of this salad. Everything comes together in a flash! Simply chop the vegetables and whisk together the dressing to make a fresh and flavorful side salad.
To catch all of the zesty cilantro lime dressing, the vegetables are cut into hearty pieces. I love how the avocado’s natural creaminess coats and adds extra richness to each bite.
You Won’t Resist the Taste
Why You’ll Love this Salad
It’s easy to make. Simply chop the vegetables, through them in a bowl, and add the dressing.
It’s addictive. From the outside, this salad appears to be a simple combination of fresh ingredients, but when combined with a dressing of olive oil, white wine vinegar, and lime juice, the entire bowl becomes insanely addictive.
It’s versatile. Feel free to add any vegetables you like o make it a fit for your taste buds.
It’s ALL in the Dressing
The lime cilantro dressing is tangy, herbaceous, and delicious. You can drizzle it over salads, grilled vegetables, tacos, burrito bowls. and more.
You can also use it as a finishing sauce. Drizzle a this lime cilantro sauce over grilled steak or chicken just before serving the dish. The lime juice brightens the savory flavors of the meat and brings freshness to the dish.
The effect is the same for grilled or roasted vegetables. Alternatively, spoon the condiment over tacos or dip tortillas in the vinaigrette when making Mexican-style enchiladas.
Healthy, Fresh, and Addicting
Why You Should Add Avocado To Your Diet
Avocados are high in fiber, vitamin B6, vitamin C, potassium, vitamin E, folate, and copper, among other nutrients.
Regular avocado consumption may improve health in a variety of ways, including lowering the risk of heart disease, improving overall diet quality, increasing satiety, and promoting gut health.
They’re also versatile and delicious.
Want to try more avocado recipes? Why not try my Open Faced Avocado Toast with Boiled Eggs, Roasted Chickpea Avocado Salad, Chocolate Coffee Avocado Pudding, and Avocado Smoothie with Whipped Ricotta Cheese.
Nothing Beats a Refreshing Bowl of Salad
How to Choose Avocados
Avocados must be ripe for the best avocado salad. Here’s how you can tell if an avocado is ready:
Squeeze the avocado gently with your palm (do not use your fingertips as they will bruise it). It’s ready to eat if it yields slightly. If it does not yield but feels firm, it requires a day or two. If it easily gives, it’s probably overripe and possibly spotty on the inside.
Another method is to examine the area beneath the stem. Gently pull the stem at the top of the avocado with your fingers. If it’s green underneath when you remove it, you’ve found a ripe avocado. If it is difficult to remove, it will take several days.
A Festival of Colors
Frequently Asked Questions (FAQs):
For this recipe, I recommend using Hass avocados. They are the tastiest in general, with a good amount of fat and oil.
Ripe ready to eat avocados should have a darker color, but don’t judge a book by its cover. The best way to go is by touch. Ripe avocados are tender. Another way is to remove the small stem or cap from the top of the avocado. If it easily comes away and you find green or yellow underneath, you have a good avocado that is ripe and ready to eat.
If you have any extra vegetables in the fridge that need to be used, you can totally modify this salad to use what you have.
Because this avocado salad is so simple and straightforward, it goes with everything. Serve it with Shish Tawook Recipe – Lebanese Grilled Chicken Skewers, Honey Soy Glazed Salmon, or even some pasta.
Beauty in a Bowl
Don’t like cilantro? Simply leave it out or replace it with fresh dill.
To keep the avocados from browning, toss them thoroughly with lemon juice.
The lime cilantro dressing may require minor adjustments to achieve the desired balance of oil and lime juice. If it’s too tart for you, add a little more oil. If it’s too oily for you, add a splash more lime juice.
Storage tips: Avocados have a tendency to turn brown on us quickly, so this dish is best served immediately. The lemon will help to extend the browning process, but only for so long.
Any leftovers can be refrigerated in an airtight container for up to a day. Just remember that if your avocado turns brown, it’s just oxidation from air exposure, and it’s still perfectly safe to eat despite its appearance!
If you need to get a head start, combine everything except the avocado and store it in the refrigerator for up to a day. Add the avocados immediately before serving.
Enjoy with Tuna on Top
Avocado Lime Salad with Cilantro Lime Dressing Ingredients
Salad ingredients :
- Tomatoes: Choose those that are juicy and ripe. When in doubt, I suggest cherry tomatoes.
- Butter lettuce: It has a soft, delicate texture resembling the creaminess of butter.
- Corn: Use canned corn, but make sure to drain it first.
- Avocado: I recommend using hass avocado because it’s creamier and rich in healthy fats.
- English cucumber: I like English cucumbers because they don’t need to be peeled.
- Red onion: I use red onion. However if you prefer white onion, you can use it.
Cilantro Dressing Ingredients:
- cilantro leaves (loosely packed)
- white wine vinegar
- olive oil
- lime juice
- maple syrup
- Dijon mustard
(Scroll down for recipe details)
Pin and Share
More Salads to Try:
- Houston’s Kale Salad Copycat Recipe
- The Best Macaroni Salad with Tuna
- Egg Salad with Mustard Dressing
- Roasted Eggplant with Burrata Salad Recipe
- Greek Salad with Marinated and Grilled Chicken Recipe
- BEST Fattoush Salad with Dressing
- Lebanese Tabouli Salad Recipe (Tabbouleh)
- Kale Salad with Caramelized Onions
- Fantastic Kale Dijon Salad
- Refreshing Cucumber Salad
Avocado Salad with Lime Cilantro Dressing
- 6 leaves butter lettuce
- ½ cup corn
- 1 hass avocado diced (more oil and fat percentage, creamier, and preferred)
- ½ English cucumber diced
- ¼ cup red onion finely diced
- cherry tomatoes sliced in half
Lime Cilantro Dressing
- ¼ cup cilantro leaves loosely packed
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- ½ teaspoon Dijon Mustard
- ⅛ teaspoon salt
- In a medium bowl add the corn, diced avocado, diced cucumbers, red onion, tomatoes and cilantro.
- In a separate bowl add all of the cilantro dressing ingredients and blend using an immersion blender or use a blender.
- Pour over the salad and mix gently.
- Lay butter lettuce leaves in a bowl, place the salad over the lettuce. Enjoy!
- Don’t like cilantro? Simply leave it out or replace it with fresh dill.
- To keep the avocados from browning, toss them thoroughly with lemon juice.
- The lime cilantro dressing may require minor adjustments to achieve the desired balance of oil and lime juice. If it’s too tart for you, add a little more oil. If it’s too oily for you, add a splash more lime juice.
- Storage tips: Avocados have a tendency to turn brown on us quickly, so this dish is best served immediately. The lemon will help to extend the browning process, but only for so long.
- Any leftovers can be refrigerated in an airtight container for up to a day. Just remember that if your avocado turns brown, it’s just oxidation from air exposure, and it’s still perfectly safe to eat despite its appearance!
- If you need to get a head start, combine everything except the avocado and store it in the refrigerator for up to a day. Add the avocados immediately before serving.
Leave a Reply