20 Delicious Avocado Salad Recipes Healthy

Avocados aren’t just for toast anymore! Dive into our roundup of 20 Delicious Avocado Salad Recipes that are as nutritious as they are flavorful. Whether you’re craving something light and refreshing or hearty and satisfying, these recipes are perfect for any meal. Get ready to fall in love with avocados all over again—your taste buds (and your body) will thank you!

Avocado and Tomato Salad

Now, let’s dive into making this refreshing Avocado and Tomato Salad that’s perfect for those warm days when you’re craving something light yet satisfying.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• A splash of lime juice (about 1 tbsp)
• A couple of tablespoons of olive oil
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Start by gently tossing the diced avocados and halved cherry tomatoes in a large bowl.
2. Drizzle the lime juice over the mixture to add a zesty flavor and prevent the avocados from browning.
3. Add a couple of tablespoons of olive oil to bring everything together with a smooth richness.
4. Sprinkle a pinch of salt over the top to enhance all the flavors.
5. Finish by scattering a handful of chopped fresh cilantro for a burst of freshness.

Ultra creamy avocados meet juicy tomatoes in this salad, creating a delightful contrast in textures. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it straight out of the bowl for a quick, healthy snack.

Avocado Corn Salad

Summer’s here, and you’re probably craving something light, fresh, and easy to whip up. This avocado corn salad is just the ticket, packed with creamy avocados, sweet corn, and a zesty lime dressing that’ll have you coming back for seconds.

Ingredients

• 2 ripe avocados, diced
• 2 cups of sweet corn (fresh or frozen and thawed)
• A splash of olive oil
• Juice of 1 lime
• A couple of tablespoons of chopped cilantro
• Salt and pepper to season

Instructions

1. Grab a large mixing bowl. This is where all the magic happens.
2. Toss in the diced avocados and sweet corn. Be gentle to keep the avocados from turning to mush.
3. Drizzle a splash of olive oil over the top. It helps bring all the flavors together.
4. Squeeze the juice of one lime into the bowl. The acidity balances the richness of the avocados.
5. Add a couple of tablespoons of chopped cilantro for that fresh, herby kick.
6. Season with salt and pepper. Start with a little, you can always add more.
7. Give everything a gentle toss. You want each bite to have a bit of everything.

Bright, creamy, and with just the right amount of crunch, this salad is a dream on its own or as a side. Try scooping it up with some crispy tortilla chips for an extra fun twist.

Avocado Black Bean Salad

Dig into this vibrant Avocado Black Bean Salad that’s as nutritious as it is delicious. Perfect for those busy days when you want something quick, healthy, and satisfying.

Ingredients

• 2 ripe avocados, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• a handful of cilantro, chopped
• a splash of lime juice (about 2 tbsp)
• a drizzle of olive oil (about 1 tbsp)
• a pinch of salt and pepper

Instructions

1. In a large bowl, gently toss the diced avocados with the lime juice to prevent browning.
2. Add the black beans, cherry tomatoes, red onion, and cilantro to the bowl.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Give everything a gentle mix until well combined. Tip: Use a rubber spatula to keep the avocados from getting mushy.
5. Let the salad sit for about 10 minutes before serving to let the flavors meld. Tip: If you’re making this ahead, add the avocados last minute to keep them fresh.
6. Taste and adjust the seasoning if needed. Tip: A little extra lime juice can brighten up the flavors if it tastes flat.

Great for a light lunch or as a side dish, this salad boasts a creamy texture from the avocados and a nice crunch from the veggies. Try serving it over a bed of greens or with some crispy tortilla chips for extra fun.

Avocado Cucumber Salad

Unbelievably refreshing and easy to whip up, this Avocado Cucumber Salad is your go-to for those sweltering summer days. You’ll love how the creamy avocado pairs with the crisp cucumber, making every bite a delight.

Ingredients

– 2 ripe avocados, diced – 1 large cucumber, sliced thin – A splash of lime juice (about 2 tbsp) – A drizzle of olive oil (about 1 tbsp) – A pinch of salt and pepper – A handful of fresh cilantro, chopped

Instructions

1. Start by dicing the avocados and slicing the cucumber thin. Tip: To keep the avocados from browning, toss them in lime juice right after cutting. 2. In a large bowl, gently mix the avocados and cucumber. 3. Drizzle with olive oil and sprinkle with salt and pepper. Tip: The olive oil not only adds flavor but helps the lime juice coat the salad evenly. 4. Add the chopped cilantro and give everything one final gentle toss. Tip: If you’re not a fan of cilantro, fresh mint makes a great substitute. 5. Serve immediately or chill in the fridge for 10 minutes to let the flavors meld together. Marvel at how the creamy texture of the avocado contrasts with the crunch of the cucumber, creating a salad that’s as satisfying to eat as it is simple to make. Try serving it alongside grilled chicken or fish for a complete meal that’s bursting with freshness.

Avocado Mango Salad

Summer’s here, and you’re probably craving something light, refreshing, and downright delicious. This avocado mango salad is your go-to for those hot days when you want a meal that’s as easy to make as it is to love.

Ingredients

• 2 ripe avocados, diced
• 1 large mango, diced
• A handful of cilantro, chopped
• A couple of tablespoons of lime juice
• A splash of olive oil
• A pinch of salt
• A dash of chili flakes (optional)

Instructions

1. Grab a large bowl and toss in the diced avocados and mango.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and chili flakes if you’re feeling spicy.
3. Gently mix everything together to avoid mashing the avocados too much.
4. Let the salad sit for about 5 minutes to let the flavors meld together.
5. Right before serving, toss in the chopped cilantro for that fresh, herby kick.

Vibrant and bursting with flavors, this salad is a perfect balance of creamy and tangy. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it straight out of the bowl for a quick, healthy snack.

Avocado Quinoa Salad

Just when you thought your go-to salad couldn’t get any better, here comes this Avocado Quinoa Salad to prove you wrong. It’s fresh, it’s hearty, and it’s packed with flavors that’ll make you forget you’re eating something healthy.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water
• A pinch of salt
• 2 ripe avocados, diced
• A handful of cherry tomatoes, halved
• A splash of olive oil
• A couple of tablespoons of lemon juice
• A small bunch of cilantro, chopped

Instructions

1. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, dice the avocados and halve the cherry tomatoes. Tip: Add a splash of lemon juice to the avocados to keep them from browning.
4. In a large bowl, mix the cooked quinoa with the avocados, cherry tomatoes, a splash of olive oil, and a couple of tablespoons of lemon juice. Stir gently to combine.
5. Fold in the chopped cilantro last for a fresh burst of flavor. Tip: Taste and adjust the lemon juice or salt if needed, but remember, the flavors will meld as it sits.

Creamy avocado chunks and fluffy quinoa make every bite satisfying, while the lemon juice adds just the right amount of zing. Try serving it over a bed of greens for an extra nutrient boost or as a filling for wraps for a portable lunch option.

Avocado Chickpea Salad

Feeling like you need something fresh, healthy, and downright delicious? This avocado chickpea salad is your go-to for a quick lunch or a light dinner that doesn’t skimp on flavor.

Ingredients

• 1 ripe avocado, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• A couple of cherry tomatoes, halved
• A small handful of red onion, finely chopped
• A splash of lime juice
• A drizzle of olive oil
• A pinch of salt and pepper
• A sprinkle of fresh cilantro, chopped

Instructions

1. In a large bowl, toss the diced avocado with a splash of lime juice to keep it from browning.
2. Add the drained and rinsed chickpeas to the bowl.
3. Throw in the halved cherry tomatoes and finely chopped red onion.
4. Drizzle everything with olive oil and sprinkle with salt and pepper.
5. Gently mix all the ingredients together until well combined. Tip: Use a spoon to fold the ingredients to keep the avocado chunks intact.
6. Finish by sprinkling chopped cilantro on top for that fresh herby kick. Tip: If you’re not a fan of cilantro, parsley works just as well.
7. Let the salad sit for about 5 minutes before serving to let the flavors meld together. Tip: This salad tastes even better after chilling in the fridge for an hour, making it a great make-ahead option.

Mmm, the creaminess of the avocado pairs perfectly with the hearty chickpeas, while the lime juice adds a zesty brightness. Serve it on toasted whole-grain bread for a satisfying sandwich or alongside grilled chicken for a protein-packed meal.

Avocado Tuna Salad

So, you’re looking for something quick, healthy, and downright delicious? This avocado tuna salad is your go-to. It’s creamy, packed with protein, and ready in no time.

Ingredients

• 2 ripe avocados
• 1 can of tuna in water, drained
• A splash of lemon juice
• A couple of tablespoons of mayonnaise
• A pinch of salt and pepper
• A handful of cherry tomatoes, halved
• A quarter cup of red onion, finely chopped

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Add the drained tuna to the bowl with the avocado.
3. Squeeze a splash of lemon juice over the avocado and tuna to prevent browning and add a bit of zing.
4. Throw in a couple of tablespoons of mayonnaise for creaminess, then mix everything together until well combined.
5. Season with a pinch of salt and pepper, adjusting to your liking.
6. Gently fold in the halved cherry tomatoes and finely chopped red onion for crunch and color.
7. Let the salad chill in the fridge for about 10 minutes to let the flavors meld together.

Ready to dig in? This salad is wonderfully creamy with a nice crunch from the veggies. Try serving it on toasted whole-grain bread or with a side of crispy lettuce leaves for a light lunch.

Avocado Egg Salad

Craving something creamy yet healthy for your next meal? This avocado egg salad is your go-to for a quick, nutritious fix that doesn’t skimp on flavor.

Ingredients

• 2 ripe avocados
• 4 hard-boiled eggs
• A splash of lemon juice
• A couple of tablespoons of mayo
• A pinch of salt and pepper
• A handful of chopped chives

Instructions

1. Peel your hard-boiled eggs and chop them into small pieces. Tip: For easier peeling, soak eggs in cold water after boiling.
2. Cut the avocados in half, remove the pit, and scoop the flesh into a large bowl.
3. Add the chopped eggs to the bowl with the avocado.
4. Squeeze in a splash of lemon juice to keep the avocados from browning.
5. Throw in a couple of tablespoons of mayo for creaminess. Tip: Adjust the mayo based on how creamy you like your salad.
6. Sprinkle a pinch of salt and pepper, then mix everything gently. Tip: Use a fork to mash the avocados slightly for a chunkier texture.
7. Finish by stirring in a handful of chopped chives for a fresh, oniony kick.

What you’ll love about this salad is its creamy texture with little pops of egg. Serve it on toast, in a wrap, or straight out of the bowl for a satisfying meal any time of day.

Avocado Shrimp Salad

Now, if you’re looking for a dish that’s both refreshing and packed with flavor, this avocado shrimp salad is your go-to. It’s perfect for those warm days when you want something light yet satisfying.

Ingredients

• 1 ripe avocado, diced
• 1 cup of cooked shrimp, peeled and deveined
• 2 tbsp of olive oil
• A splash of lime juice
• A couple of cherry tomatoes, halved
• 1/4 cup of red onion, finely chopped
• A handful of cilantro, chopped
• Salt and pepper to taste

Instructions

1. Start by dicing the avocado and placing it in a large bowl. Tip: To prevent browning, toss the avocado with a bit of lime juice right away.
2. Add the cooked shrimp to the bowl with the avocado.
3. Drizzle the olive oil and the remaining lime juice over the avocado and shrimp. This not only adds flavor but helps everything mix together smoothly.
4. Toss in the cherry tomatoes, red onion, and cilantro. Tip: If you’re not a fan of raw onion, you can soak the chopped pieces in cold water for 10 minutes to mellow the flavor.
5. Gently mix all the ingredients until well combined. Be careful not to mash the avocado too much unless you prefer a creamier texture.
6. Season with salt and pepper to taste. Tip: Always taste as you go to adjust the seasoning perfectly.

The salad comes together with a beautiful mix of creamy avocado, juicy shrimp, and crisp veggies. Serve it over a bed of greens or with some crusty bread on the side for a complete meal.

Avocado Chicken Salad

You’re going to love this Avocado Chicken Salad—it’s creamy, packed with protein, and just the right amount of tangy. Perfect for those days when you want something quick but still delicious.

Ingredients

• 2 cups of shredded cooked chicken (rotisserie works great!)
• 1 ripe avocado, mashed
• A couple of tablespoons of Greek yogurt
• A splash of lime juice
• A handful of chopped cilantro
• Salt and pepper, just enough to season
• A pinch of cumin for that extra kick

Instructions

1. Start by shredding your cooked chicken into a large mixing bowl. Tip: Using two forks makes this step a breeze.
2. Add the mashed avocado to the bowl with the chicken. Mix well to combine. Tip: Make sure your avocado is ripe for the creamiest texture.
3. Stir in the Greek yogurt, lime juice, and chopped cilantro. Mix until everything is evenly distributed.
4. Season with salt, pepper, and a pinch of cumin. Give it a taste and adjust the seasoning if needed. Tip: The lime juice not only adds flavor but also keeps the avocado from browning.
5. Chill the salad in the fridge for about 30 minutes before serving to let the flavors meld together.

Perfect for scooping up with crackers or piling high on a slice of toasted bread. The creamy avocado pairs wonderfully with the tender chicken, and that hint of lime? Chef’s kiss.

Avocado Pasta Salad

Oh, you’re going to love this Avocado Pasta Salad—it’s creamy, fresh, and perfect for those days when you want something satisfying without spending hours in the kitchen.

Ingredients

• 8 oz of your favorite pasta
• 2 ripe avocados
• a couple of tablespoons of olive oil
• a splash of lemon juice
• a handful of cherry tomatoes, halved
• a small bunch of fresh basil, chopped
• salt and pepper, just enough to season

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, halve the avocados, remove the pits, and scoop the flesh into a large bowl.
3. Add the olive oil and lemon juice to the avocados and mash everything together until smooth. Tip: The lemon juice not only adds flavor but also keeps the avocados from browning.
4. Drain the pasta and rinse it under cold water to cool it down quickly. This stops the cooking process and keeps the pasta from getting mushy.
5. Toss the cooled pasta into the bowl with the avocado mixture, adding the cherry tomatoes and basil. Mix well to coat everything evenly. Tip: If the salad seems a bit thick, a little more olive oil can loosen it up.
6. Season with salt and pepper to your liking, give it one final stir, and you’re ready to serve. Tip: For an extra kick, a pinch of red pepper flakes works wonders.

Great for picnics or as a quick lunch, this salad is all about the creamy avocado dressing clinging to every noodle, with bursts of sweetness from the tomatoes. Try serving it on a bed of greens for an extra crunch.

Avocado Beet Salad

Kickstart your meal with this vibrant Avocado Beet Salad that’s as nutritious as it is colorful. You’ll love the creamy avocado paired with the earthy beets, making every bite a delightful mix of textures and flavors.

Ingredients

• 2 medium beets, peeled and diced
• 1 ripe avocado, sliced
• A couple of handfuls of mixed greens
• A splash of olive oil
• 1 tbsp of balsamic vinegar
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F. Toss the diced beets with a splash of olive oil and a pinch of salt on a baking sheet.
2. Roast the beets for about 25 minutes, or until they’re tender when poked with a fork. Let them cool for a bit.
3. While the beets are cooling, arrange the mixed greens on a serving plate.
4. Top the greens with the roasted beets and sliced avocado.
5. Drizzle the salad with balsamic vinegar and another splash of olive oil. Sprinkle with a pinch of pepper to finish.

Perfect for a light lunch or a side dish, this salad brings a creamy, crunchy, and slightly sweet experience to your table. Try adding some crumbled goat cheese on top for an extra tangy twist.

Avocado Kale Salad

Did you know that mixing creamy avocado with crunchy kale creates a salad that’s both nutritious and delicious? It’s the perfect way to refresh your meal routine without spending hours in the kitchen.

Ingredients

• 2 cups of chopped kale
• 1 ripe avocado, sliced
• A splash of lemon juice
• A couple of tablespoons of olive oil
• A pinch of salt
• A handful of cherry tomatoes, halved
• A quarter cup of crumbled feta cheese

Instructions

1. Start by washing the kale thoroughly under cold water, then pat it dry with a clean towel.
2. In a large bowl, massage the kale with a splash of lemon juice and a couple of tablespoons of olive oil for about 2 minutes until it softens. Tip: Massaging the kale helps break down its fibers, making it easier to digest.
3. Add a pinch of salt to the kale and toss it gently to combine.
4. Slice the avocado and halve the cherry tomatoes, then add them to the bowl with the kale.
5. Sprinkle the crumbled feta cheese over the top of the salad. Tip: For an extra crunch, you can add some toasted nuts or seeds.
6. Gently toss all the ingredients together until everything is evenly mixed. Tip: Use your hands to toss the salad to prevent the avocado from getting too mushy.

Fresh and vibrant, this avocado kale salad is a delightful mix of textures and flavors. Serve it as a standalone meal or alongside your favorite protein for a more filling option.

Avocado Spinach Salad

Brighten up your meal with this fresh and easy Avocado Spinach Salad. It’s packed with nutrients and flavors that’ll make you feel good about what you’re eating.

Ingredients

• 2 cups of fresh spinach leaves
• 1 ripe avocado, sliced
• A handful of cherry tomatoes, halved
• A quarter cup of red onion, thinly sliced
• A splash of olive oil
• A couple of tablespoons of balsamic vinegar
• A pinch of salt and pepper

Instructions

1. Start by washing the spinach leaves under cold water. Pat them dry with a clean towel or use a salad spinner to remove excess water.
2. Slice the avocado in half, remove the pit, and then slice it into thin pieces. Tip: To prevent browning, squeeze a little lemon juice over the avocado slices.
3. Cut the cherry tomatoes in half and thinly slice the red onion.
4. In a large bowl, combine the spinach, avocado slices, cherry tomatoes, and red onion.
5. Drizzle olive oil and balsamic vinegar over the salad. Tip: Start with a little; you can always add more to suit your taste.
6. Sprinkle a pinch of salt and pepper over the top. Tip: Toss the salad gently to mix all the ingredients without mashing the avocado.

So there you have it—a creamy, crunchy, and slightly tangy salad that’s as pleasing to the eye as it is to the palate. Try serving it alongside grilled chicken or fish for a complete meal.

Avocado Greek Salad

This Avocado Greek Salad is your go-to for a quick, nutritious meal that’s bursting with flavors. You’ll love how the creamy avocado pairs with the crisp veggies and tangy feta.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/2 red onion, thinly sliced
• a handful of Kalamata olives
• a big handful of feta cheese, crumbled
• a couple of tbsp of olive oil
• a splash of lemon juice
• a pinch of salt and pepper

Instructions

1. Grab a large bowl and toss in the cherry tomatoes, cucumber, and red onion.
2. Add the diced avocados and Kalamata olives to the mix. Tip: Add the avocados last to keep them from browning too quickly.
3. Sprinkle the crumbled feta cheese over the top for that creamy, salty kick.
4. Drizzle with olive oil and a splash of lemon juice. Tip: The lemon juice not only adds flavor but also helps keep the avocados green.
5. Season with a pinch of salt and pepper, then gently toss everything together. Tip: Use your hands to toss the salad gently to avoid mashing the avocados.

Fresh and vibrant, this salad is all about the contrast between the creamy avocados and the crisp vegetables. Serve it with grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Avocado Caesar Salad

Avocado Caesar Salad is the perfect blend of creamy and crunchy, and it’s surprisingly easy to whip up. You’ll love how the rich avocado pairs with the classic Caesar flavors for a fresh twist on a beloved salad.

Ingredients

• 2 ripe avocados
• a couple of cups of chopped romaine lettuce
• a splash of olive oil
• 2 tbsp of grated Parmesan cheese
• a handful of croutons
• 1 tbsp of lemon juice
• a pinch of salt and pepper
• 1 clove of garlic, minced
• 1/2 cup of Caesar dressing

Instructions

1. Start by washing and drying the romaine lettuce, then chop it into bite-sized pieces.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
3. Add the lemon juice to the avocados to prevent browning and mash them lightly with a fork.
4. Mix in the minced garlic, olive oil, and Caesar dressing until well combined.
5. Toss the chopped lettuce with the avocado mixture until everything is evenly coated.
6. Sprinkle the grated Parmesan cheese and croutons on top for that extra crunch.
7. Season with a pinch of salt and pepper to finish it off.

For an extra tip, let the salad sit for about 5 minutes before serving to let the flavors meld together beautifully. The result is a creamy, tangy salad with a satisfying crunch from the croutons. Try adding grilled chicken or shrimp for a hearty meal that’s sure to impress.

Avocado Fruit Salad

Ready to whip up something fresh and easy? This avocado fruit salad is your go-to for a quick, healthy treat that’s bursting with flavors.

Ingredients

• 2 ripe avocados, diced
• 1 cup of strawberries, sliced
• 1 banana, sliced
• A splash of lime juice
• A couple of mint leaves, chopped
• A drizzle of honey

Instructions

1. Start by washing all your fruits under cold water. Pat them dry with a clean towel.
2. Slice the strawberries and banana into bite-sized pieces. Tip: Slice the banana last to prevent browning.
3. Cut the avocados in half, remove the pit, and dice them into chunks. Tip: Use a spoon to scoop out the avocado for neat pieces.
4. Toss all the fruits into a large mixing bowl.
5. Squeeze a splash of lime juice over the top to keep the avocados and banana from browning.
6. Sprinkle the chopped mint leaves over the salad for a fresh kick.
7. Finish with a drizzle of honey for a touch of sweetness. Tip: Adjust the amount of honey based on how sweet your fruits are.
8. Gently mix everything together until well combined.

Perfect for a sunny day, this salad is creamy, sweet, and a bit tangy. Try serving it in avocado shells for a fun, edible bowl!

Avocado Waldorf Salad

Mmm, you’re going to love this twist on the classic Waldorf salad. It’s creamy, crunchy, and just a little bit fancy—perfect for those days when you want something fresh but satisfying.

Ingredients

• 2 ripe avocados, diced
• 1 cup of diced apples (go for something crisp like Honeycrisp)
• 1/2 cup of chopped celery
• 1/4 cup of chopped walnuts
• A splash of lemon juice (about 1 tbsp)
• A couple of tablespoons of mayonnaise (about 2 tbsp)
• A pinch of salt
• A dash of black pepper

Instructions

1. Grab a large bowl and toss in the diced avocados, apples, celery, and walnuts.
2. Drizzle the lemon juice over the top to keep everything from browning.
3. Add the mayonnaise, salt, and pepper, then gently mix until everything’s nicely coated. Tip: Use a rubber spatula to keep the avocados from getting too mushy.
4. Let the salad chill in the fridge for about 15 minutes to let the flavors meld. Tip: Cover it with plastic wrap pressed directly onto the surface to prevent oxidation.
5. Give it a quick stir before serving to refresh the flavors. Tip: If it’s a bit thick, a tiny splash of water can loosen it up without diluting the taste.

Here’s the deal: this salad is all about contrasts—the creaminess of the avocado against the crunch of the apples and walnuts. Serve it on a bed of greens for a light lunch, or scoop it onto whole-grain toast for a hearty open-faced sandwich.

Avocado Caprese Salad

Summer’s here, and you’re probably craving something fresh, easy, and downright delicious. This Avocado Caprese Salad is your go-to for those lazy afternoons when you want to impress without the stress.

Ingredients

• A couple of ripe avocados, sliced
• A handful of cherry tomatoes, halved
• A small bunch of fresh basil leaves
• A splash of balsamic glaze
• A drizzle of extra virgin olive oil
• A pinch of salt and pepper
• 8 oz of fresh mozzarella, sliced

Instructions

1. Start by washing your cherry tomatoes and basil leaves under cold water. Pat them dry with a paper towel.
2. Slice the cherry tomatoes in half and set them aside. Tip: The smaller the tomatoes, the sweeter they tend to be.
3. Cut the avocados in half, remove the pit, and slice them into thin pieces. Tip: To prevent browning, squeeze a little lemon juice over the slices.
4. Arrange the avocado slices, tomato halves, and mozzarella slices on a plate in an alternating pattern for that Instagram-worthy look.
5. Tuck the fresh basil leaves between the slices. Tip: Tearing the basil releases more of its aromatic oils.
6. Drizzle the salad with extra virgin olive oil and balsamic glaze. Don’t be shy with the balsamic—it adds a sweet tang that ties everything together.
7. Finish with a pinch of salt and pepper to taste. Serve immediately.

Unbelievably creamy avocados meet the juicy pop of tomatoes and the soft chew of mozzarella in every bite. Try serving it on toasted sourdough for a hearty twist.

Conclusion

We hope these 20 delicious avocado salad recipes inspire your next healthy meal! Packed with flavor and nutrients, they’re perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!