This avocado salad is for you if:
This salad features ripe avocado slices covered in a fresh lime dressing, topped generously with a contrasting crisp-and-crunchy blend of chopped radish, green onion, jalapeño, and herbs. I can’t get enough of that garden-fresh combination lately, and it perfectly balances the rich, creamy avocados in this salad.
Avocado Salad Notes
Given the avocado base, this salad requires some extra consideration. First, you’ll want to wait to slice the avocados until you’re about ready to serve the salad so they don’t brown too much. You could, however, mix the dressing and herb topping together in advance so those are ready. Second, this salad is best consumed in one sitting, since avocados don’t always store well. If you’re only serving a couple of people, the recipe is easily halved. All that said, this fun salad is totally worth the effort!
Watch How to Make Fresh Herbed Avocado Salad
Avocado Tips
Pick ripe avocados
Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing. I always buy an extra avocado to be sure I get enough good ones.
Preparation matters
After some avocado salad trial and error, I designed this one so you don’t toss avocado with the other ingredients, which makes them look fuzzy and transfers green color to the rest. I learned a new trick from Melissa Clark on how to get the cleanest avocado slices. You’ll see how when you get to the instructions!
Please let me know how you like this avocado salad in the comments! Your feedback means so much to me and keeps me inspired. Extra avocados? Here are more of my favorite avocado recipes: avocado toast (plus variations), the best guacamole, creamy avocado dip, Gaby’s cucumber salad, roasted and raw carrot salad, and more!
Make it vegan: Use maple syrup instead of honey. Storage suggestions: This salad is best consumed within an hour or two. However, if you have leftovers, you can press plastic wrap against the top and store it in the fridge for a day or so (the avocado will likely brown a bit but it won’t affect the flavor much). Change it up: You might really enjoy crumbled feta or Cotija cheese on this salad.
