this avocado salad is my favorite salad and i make it pretty often – sometimes as a side and on occasions as a main meal with a nicely toasted sourdough loaf or bread.
the recipe is also vegan and gluten-free. this is a simple yet flavorful salad for the summers.
though there are many ways an avocado salad is made, i am sharing a recipe a vegan and gluten-free version of this salad. this is one avocado salad that i make many times.
- flavor profile: the subtle sweetness, smoothness and creaminess of the avocado give a sharp contrast to the crispness of the onions, the tanginess of the tomatoes and the lemon. the herbs and spices give a warming earthy flavor.
- lemon dressing: a small quantity of lemon vinaigrette dressing is made just enough for the salad. adding this lemon juice, lemon zest, garlic & olive oil in the dressing makes the salad very flavorful. some spices are also added in the dressing which gives slightly spiced and warm tones in the salad.
- smoked paprika: i must mention here that the addition of smoked paprika in the dressing brings some smokiness and heat in the salad. if you do not have smoked paprika, then you can easily substitute with cayenne or red chilli powder.
- quick & easy: it is a breeze to make this salad and gets done in 10 to 20 minutes.
- ripe avocado: for most avocado recipes, always use ripe avocado to get the best taste and texture. if the avocados are not ripe, then cover with a paper towel or brown paper and place them on the kitchen counter for some days till they ripen.
avoacado is a loved fruit and i have shared quite a number of recipes with it.
how to make avocado salad
making the salad dressing
1. in a small bowl take 1 tablespoon extra virgin olive oil and 1 dash of lemon zest or zest from 1 small lemon.
2. add 1 to 2 teaspoons lemon juice.
3. add ¼ teaspoon smoked paprika, ¼ teaspoon black pepper and 1 small to medium garlic (minced or finely chopped). in place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
4. mix very well and keep the dressing aside.
preparing avocado & veggies
5. finely chop 1 small onion, chop 1 medium tomato and some parsley leaves. you will need ¼ cup finely chopped onions, ⅓ to ½ cup chopped tomatoes, 1 tablespoon finely chopped parsley or coriander leaves (cilantro).
6. place the chopped onions, tomatoes and parsley in a mixing bowl.
7. now halve 2 medium-sized avocados.
8. remove the seeds and scoop out the pulp with a spoon from the avocado halves.
9. chop the avocado flesh. if you do not want to chop the avocado, then just the avocado pulp in the bowl. mash and mix everything together.
making avocado salad
10. place the chopped avocados in the mixing bowl.
11. stir and then pour the dressing.
12. season with a dash of black salt (optional). then add regular white salt or kosher salt or himalayan pink salt or rock salt. adding black salt gives a slight eggy flavor in the salad. i have used a mix of both black salt and rock salt.
13. toss and mix well.
14. serve the avocado salad as a side or main. while serving garnish with some finely chopped parsley or cilantro (coriander leaves).
tips & variations
- some more crunch: you can add 1 small to medium-sized cucumber in the salad.
- herbs: your choice of soft herbs can be added.
- spices: some ground cumin or groud coriander can also be sprinkled on the salad.
- substitution: instead of parsley, you can use cilanto (coriander leaves).
- lemony & tangy: for a tangy taste, add 2 to 3 teaspoons of lemon juice.
- servings: the salad serves 3 if served as a side and 1 to 2 servings when served as a main.
- optional: skip black salt if you do not have it.
- make ahead: this salad can be made ahead and then refrigerated for a couple of hours. in this case just add the salts before you serve.
some more awesome salad recipes
many of my recipes have step by step photos and useful tips to help you make it easily and perfectly.
avocado salad recipe with onions, lemons and a tangy lemon dressing. vegan and gluten-free recipe.
Servings (change the number to scale):3
as a side dish
(1 CUP = 250 ML)
for lemon dressing
- 1 tablespoon extra virgin olive oil
- 1 dash lemon zest or zest from 1 small lemon
- 1 to 2 teaspoons lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 small to medium garlic – minced or finely chopped
- ¼ cup finely chopped onions or 1 small onion
- ⅓ to ½ cup chopped tomatoes or 1 medium-sized tomato
- 1 tablespoon finely chopped parsley or cilantro (coriander leaves)
- 2 medium-sized avocados
- 1 dash black salt – optional
- white salt or kosher salt or himalayan pink salt – as per taste
making the salad dressing
in a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
add the smoked paprika, black pepper and minced or finely chopped garlic.
in place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
mix very well and keep the dressing aside.
making avocado salad
take chopped onions, tomatoes and parsley in a mixing bowl.
add chopped avocado.
stir the dressing again and then pour it on the avocado.
season with a dash of black salt. also, add white salt or kosher salt or himalayan pink salt or rock salt.
toss and mix well.
serve avocado salad as a side or a main.
- you can add 1 small to medium sized cucumber in the salad.
- your choice of soft herbs can be added.
- some ground cumin can also be sprinkled on the salad.
- instead of parsley you can use cilantro (coriander leaves).
- for a tangy taste, add 2 to 3 teaspoons of lemon juice.
- the salad serves 3 if served as a side and 1 to 2 servings when served as a main.
- skip black salt if you do not have it and just add regular white salt or table salt.
- this salad can be made ahead and then refrigerated for a couple of hours. in this case just add the salts before you serve.
Amount Per Serving
Calories 267 Calories from Fat 216
% Daily Value*
Saturated Fat 4g25%
Vitamin A 528IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 4mg27%
Vitamin K 54µg51%
Vitamin B9 (Folate) 116µg29%
* Percent Daily Values are based on a 2000 calorie diet.
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