Ingredients:
- 2 ripe avocados, peeled, pitted, and diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 cup toasted nuts or seeds (such as pepitas or almonds)
Instructions:
- Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into bite-sized pieces.
- Combine Ingredients: In a large salad bowl, combine the diced avocado, cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro or parsley.
- Dress the Salad: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined. Adjust seasoning to taste.
- Assemble the Salad: Pour the dressing over the avocado mixture and gently toss to coat evenly.
- Optional: If using toasted nuts or seeds, sprinkle them over the salad for added crunch and flavor.
- Serve: Transfer the salad to serving plates or bowls and serve immediately. Enjoy your refreshing and nutritious Vegan Avocado Salad!
Tips:
- Avocado Ripeness: Choose avocados that are ripe but still firm. They should yield slightly to gentle pressure when squeezed.
- Customize: Feel free to add other vegetables such as bell peppers, radishes, or carrots for added crunch and color.
- Storage: Avocado salad is best enjoyed fresh. If you need to store leftovers, place plastic wrap directly on the surface of the salad to minimize oxidation and store in the refrigerator for up to a day.
