Avocado Salad Recipe

Avocados: Creamy and rich, they form the base of the salad.

Cherry tomatoes: Provide a burst of sweetness and color.

Red onion: Adds a sharp, tangy flavor.

Cilantro: Brings a fresh, herbaceous note.

Lime: Adds acidity and brightness.

Olive oil: Enhances the flavors and adds a smooth texture.

Salt: Balances and enhances all the flavors.

Black pepper: Adds a hint of spice and depth.

When preparing this avocado salad, make sure to dice the avocados just before combining them with the other ingredients to prevent them from browning. To achieve a perfect dice, cut the avocado in half, remove the pit, and score the flesh in a grid pattern before scooping it out with a spoon. This ensures even pieces and a visually appealing presentation.

• avocados - Substitute with cucumbers: Cucumbers provide a similar creamy texture and refreshing taste, though they lack the richness of avocados.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative.

• red onion - Substitute with shallots: Shallots offer a milder flavor and a hint of garlic, which can complement the salad well.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbal notes of cilantro.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and brightness, making it a good alternative to lime juice.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement for olive oil.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, which can add a unique twist to the salad.

• To keep your avocado salad fresh, store it in an airtight container. This helps to minimize exposure to air, which can cause the avocados to brown.
• Before sealing the container, press a piece of plastic wrap directly onto the surface of the salad. This extra layer of protection helps to further reduce oxidation.
• If you plan to enjoy the salad within a few hours, keep it in the refrigerator. The cool temperature will help maintain the freshness of the cherry tomatoes and red onion.
• For longer storage, consider adding a bit more lime juice to the salad. The acidity in the lime juice acts as a natural preservative and can help slow down the browning process of the avocados.
• Avoid freezing the avocado salad. The texture of avocados changes significantly when frozen and thawed, becoming mushy and less appealing.
• If you must freeze, consider freezing the avocados separately. Dice and toss them with lime juice before placing them in a freezer-safe bag. When ready to use, thaw and mix with fresh cherry tomatoes, red onion, and cilantro.
• Always taste and adjust the seasoning before serving, as the flavors can mellow out during storage. A quick sprinkle of salt and black pepper can revive the salad.
• For the best flavor and texture, consume the avocado salad within 1-2 days of preparation.

• Gently transfer the avocado salad to a microwave-safe dish.
• Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
• Heat on medium power for 30-second intervals, checking and stirring gently after each interval to ensure even heating.
• Alternatively, if you prefer not to use a microwave, place the avocado salad in a heatproof bowl.
• Set the bowl over a pot of simmering water, creating a double boiler effect. Stir gently until warmed through.
• For a fresh twist, consider adding a splash of lime juice or a drizzle of olive oil after reheating to revive the flavors.
• Avoid overheating to prevent the avocados from becoming mushy.

• Cutting board: A sturdy surface to safely chop and dice the avocados, cherry tomatoes, and red onion.

• Chef's knife: Essential for peeling, pitting, and dicing the avocados, as well as chopping the red onion and cilantro.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Measuring cups: Useful for measuring out the cherry tomatoes and red onion.

• Measuring spoons: Necessary for measuring the olive oil and chopped cilantro.

• Citrus juicer: Helps to efficiently extract juice from the lime.

• Salad tongs: Ideal for gently tossing the salad ingredients together.

• Serving bowl: A nice bowl to present the avocado salad when serving.

• Salt and pepper shakers: Convenient for seasoning the salad to taste.

Prep ingredients ahead: Dice the avocados, halve the cherry tomatoes, and chop the red onion and cilantro in advance. Store them in airtight containers in the fridge.

Use a lime squeezer: A lime squeezer can quickly extract juice, saving you time and effort.

Pre-make dressing: Mix the lime juice and olive oil in a small jar and keep it ready to drizzle.

Batch chopping: Use a food processor to finely chop the red onion and cilantro in seconds.

Serve immediately: Assemble the salad just before serving to keep it fresh and vibrant.