Avocado Salad is one of those quick recipes that instantly makes a meal feel fresh. It’s simple, crunchy, and creamy at the same time, made with avocado, tomato, red onion and green pepper, then finished with olive oil and a splash of cider vinegar.

This is perfect as a light lunch, an easy side dish, or a fresh topping for grilled chicken or fish.

Prep time: 10 minutes
Servings: 2 (or 3 as a side)

Want a easy soup recipe? Try my Creamy Pea Soup (Frozen Peas, Leeks, Carrot).

Ingredients (serves 2)

• 2 avocados
• 1 tomato
• 1/2 red onion
• 1/2 green pepper
• Salt, olive oil and cider vinegar, to season

How to Prepare

1. Chop the avocados, tomato, onion and green pepper.
2. Add everything to a bowl.
3. Gently toss until evenly mixed.
4. Season with salt, olive oil and cider vinegar to taste.
5. Serve immediately and enjoy.

Serving Suggestion

Serve it right away while the avocado is at its best. It’s great on its own, or next to eggs, grilled chicken, tuna, or salmon.

Tips and Variations

• If you want it extra fresh, add a squeeze of lemon or lime right before serving.
• For more crunch, add a little cucumber.
• If you’re making it for later, keep the avocado separate and mix just before eating.

Storage

This salad is best fresh. If you must store it, keep it in an airtight container in the fridge and press cling film directly onto the salad to reduce browning.

Materials I Used

• Cutting board
• Chef’s knife
• Mixing bowl
• Spoon for mixing

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