Exotic Avocado Salad

A bright and creamy salad featuring ripe avocados, cherry tomatoes, and fresh herbs, perfect for a refreshing side or light main course.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Salad, Side Dish

Cuisine: Fresh Fusion

Calories: 280

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe avocados Choose avocados that yield slightly to gentle pressure.
1 cup cherry tomatoes, halved Look for bright, glossy skin.
1/2 cup cucumber, diced Use seedless Persian cucumbers if possible.
1/4 cup red onion, thinly sliced Soak slices in cold water to reduce sharpness.
1/4 cup cilantro, chopped Fresh leaves are best; substitute with parsley or basil if preferred.
1 tablespoon lime juice Use freshly squeezed for the brightest flavor.
to taste salt and pepper Adjust seasoning to enhance flavors.
optional tablespoon olive oil Use a fruity extra virgin olive oil for added richness.

Method

Preparation

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Chop into bite-sized pieces.
Add the cherry tomatoes, cucumber, red onion, and cilantro to the bowl.
Drizzle with lime juice and olive oil, if using.
Season with salt and pepper to taste.
Toss gently to combine and serve immediately.

Notes

This salad is best eaten the same day it's prepared, as the avocado may brown and the texture can soften over time. Keep ingredients separate until ready to serve.