Name: Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 ripe avocados (diced); 1 ½ cup cherry tomatoes (halved); 1 cup English cucumber (diced); ¼ cup red onion (finely diced); 1 jalapeño (seeded and minced, optional); ¼ cup fresh cilantro (chopped); 2 tablespoon extra-virgin olive oil; 2 tablespoon fresh lime juice; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon ground cumin

Instructions

Make the dressing
Make the dressing:
In a large bowl, whisk 2 tablespoons olive oil, 2 tablespoons lime juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon cumin.
Add the vegetables
Add the vegetables:
Add 1½ cups halved cherry tomatoes, 1 cup diced cucumber, ¼ cup red onion, 1 minced jalapeño, and ¼ cup cilantro and toss to coat.
Fold in the avocado
Fold in the avocado:
Add the 3 diced avocados and fold very gently so the pieces keep their shape.
Serve
Serve:
Taste the avocado salad, adjust the salt and lime, and serve right away.

Tips

Choose avocados that are ripe but still firm, so they hold their shape when diced. Add the avocado last and fold gently to avoid turning the salad into guacamole. Add 1 cup corn or a can of drained black beans for a heartier version.

Storage

Avocado salad is best eaten fresh. Store leftovers in an airtight container with plastic wrap pressed onto the surface in the refrigerator for up to 1 day.