Fresh, bright, and straightforward to put together, Fresh and Creamy Avocado Salad Recipe is a vegan, vegetarian American, World side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3 · 3 as a side dish
  • Category: Side Dish
  • Cuisine: American, World

Ingredients

  • 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 garlic clove (- small to medium-sized, minced or finely chopped)
  • ¼ cup onions (- finely chopped or 1 small onion)
  • ⅓ to ½ cup tomatoes (- chopped or 1 medium-sized tomato)
  • 1 tablespoon parsley (- finely chopped or cilantro (coriander leaves))
  • 2 avocados (- medium-sized, chopped, preferable to use Hass avocado)
  • 1 dash black salt (- optional)
  • white salt (or kosher salt or himalayan pink salt, as per taste)

Method

Making the salad dressing

  1. In a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
  2. Add the smoked paprika, black pepper and minced or finely chopped garlic.
  3. 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.

Making avocado salad

  1. Take chopped onions, tomatoes and parsley in a mixing bowl.
  2. Add chopped avocado.
  3. Stir the dressing again and then pour it on the avocado.
  4. Season with a dash of black salt. Also, add white salt or kosher salt or himalayan pink salt or rock salt.
  5. Toss and mix well.
  6. Serve avocado salad as a side or a main.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.