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Avocado Salad

Avocado Salad

  • Prep

    10 m
  • Ready In

    10 m
JOHNLYNN

JOHNLYNN

Make sure to use large, ripe avocados and Walla Walla sweet, or Vidalia onions in this recipe. I think you'll like it.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
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Reviews

LINDA MCLEAN
209

LINDA MCLEAN

1/16/2006

Wonderful salad John. I used red onion, red bell pepper for color, lemon instead of lime, parsley instead of cilantro (hate it) my usual garlic and onion powders and served it over some baby spinach. Read how someone rated this low due to under ripe avacados? Don't quite get that, however, just so no one else makes the same mistake, the avacado should be dark and give a bit when you press it. A couple of days in a paper bag on your counter (not in the fridge) will ripen them nicely. Thanks for a great recipe John!

LIZCANCOOK
148

LIZCANCOOK

6/6/2008

Delicious! If you cut your avocado in large enough chunks then even the leftovers won't remind you of quacamole. I used a orange bell pepper to add more color, extra lime juice, dried cilantro (sorry, its all I had!) and added 2T of olive oil.

JENNIFER F
79

JENNIFER F

4/28/2003

This was fabulous! It was like a pico de gallo with avocado.

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