Simple Avocado Salad with Lemon Dressing

This recipe is for a simple avocado salad that is perfect as a side dish. This salad is definitely one of my family favourites and we enjoy it at least once a week with one of our mid-week meals.

One of the things I love about this salad is how colourful it is. The mix of colours are so pretty and the best thing is that it tastes as good as it looks. Most avocado salad recipes have similar ingredients but tend to vary slightly. Over the years I have seen different recipes and picked up little tips so I can find my ideal way of making an avocado salad.

As well as avocado, this salad contains a mixture of vegetables including chopped cucumbers, red onion, cherry tomatoes and sliced yellow bell peppers. It is nutritious with a range of healthy nutrients including healthy fats. It is drizzled in a delicious lemon dressing that complements the flavours of the salad very well and gives it great texture.

This healthy salad is filling and will pair well with any meal you serve. If you’re following a low carb diet, you can serve this salad with some baked chicken or fish. If you’re not eating low carb then serve with any meat along with pasta, potatoes or rice. The salad is also vegan friendly and gluten free so whatever way you eat, this salad will fit into your diet.

Ingredients for Avocado Salad with Lemon Dressing

For the salad

• 110g cucumber
• ½ red onion
• 80g cherry tomatoes
• 190g avocado (1 large)
• ½ yellow bell pepper

For the dressing

• ½ lemon (juiced)
• 10ml white wine vinegar
• 15ml extra virgin olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• salt (to taste)
• pepper (to taste)

How to Make Avocado Salad with Lemon Dressing

1. Cut the cucumber into cubes, slice the red onions, chopped the avocado and sliced the yellow bell pepper. Toss them together into a large salad bowl.

2. Make the dressing and pour onto the salad. Serve immediately.

Recipe Tips

• For the dressing you can use lemon or lime juice. I usually use whichever I have in the fridge.
• White wine vinegar can be substituted with red wine vinegar. I sometimes use red wine vinegar it just depends on which one I have to hand.
• For the dressing, you can also use avocado oil or olive oil.
• The recipe states to use yellow bell pepper but you can definitely use any colour bell peppers.
• For the herbs, I use dried oregano and parsley.

Nutrition

Calories	Fat	Saturates	Carbs
130kcal	12.2g	2.6g	3.2g
Sugars	Fibre	Protein	Salt
2.4g	2.4g	1.6g	0.02g

Storage

This salad can be stored in the fridge for around 24 hours.

More salad recipes

• Halloumi and Beetroot Salad with Pistachios
• Smoked Salmon and Soft-Boiled Egg Salad with Lemon Dressing
• Healthy Lemon Chicken Salad with Roasted Peppers