Classic Avocado Salad

Classic avocado salad is a simple mix of ripe avocado, fresh greens, and a bright vinaigrette that comes together in minutes. The key is using avocados at the right stage of ripeness and dressing it just before serving so nothing wilts or browns.

Ingredients for Classic Avocado Salad

Romaine lettuce or mixed greens form the base and hold up well to a vinaigrette without getting mushy. Ripe avocados add creamy richness and a mild flavor that balances the acidity of the dressing. Cherry tomatoes bring brightness and a burst of juice. Red onion adds a sharp bite that cuts through the richness. Lime juice prevents the avocado from browning and brings fresh acidity to the dressing. Extra virgin olive oil carries flavor and helps the vinaigrette coat the greens evenly. Garlic deepens the dressing with a savory note. Dijon mustard helps the dressing emulsify and adds a subtle tang. Salt and black pepper season every component.

Why This Classic Avocado Salad Works

Avocado is delicate and browns quickly once cut, so lime juice in the dressing slows that process. The acid also brightens the salad and keeps the flavor sharp instead of flat.

The greens need to be dry before dressing, or water clinging to the leaves dilutes the vinaigrette and makes the salad taste weak. A simple emulsion of oil and mustard coats each leaf evenly and sticks around instead of pooling at the bottom.

Red onion is sliced thin and sits raw in the dressing for a few minutes, which softens its bite slightly while keeping its crunch. Dressing the salad just before serving keeps the greens crisp and the avocado from turning dark.

Mistakes To Avoid

Wet greens dilute the dressing and make the salad taste watered down. Spin or pat the leaves completely dry before you use them, and store them in the refrigerator in a sealed container until you are ready to dress the salad.

Cutting avocado too far ahead causes it to brown and turn soft. Cut it as close to serving time as possible, and toss the slices with lime juice right away to slow oxidation.

An unbalanced dressing tastes either sharp and one-note or heavy and oily. The ratio should be roughly 3 parts oil to 1 part acid, but taste as you go and adjust to your preference before the greens go in.

Dressing the salad more than 10 minutes before eating makes the greens wilt and the avocado mushy. Assemble everything just before you sit down to eat, or keep the dressing separate and let each person dress their own plate.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 6 cups romaine lettuce or mixed greens, washed and dried
• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and black pepper to taste

Step-by-step Instructions

1. Wash the greens under cold water and spin them dry in a salad spinner until no water clings to the leaves. Store them in the refrigerator in a sealed container if making ahead.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, minced garlic, and a pinch of salt and pepper until combined. Taste and adjust the seasoning and balance of oil to acid.
3. Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Toss gently with a squeeze of lime juice to prevent browning.
4. Slice the avocado halves into 1/4-inch thick pieces and set aside.
5. Place the dry greens in a large salad bowl. Pour the dressing over them and toss gently until every leaf is coated.
6. Arrange the dressed greens on a serving plate or individual plates. Top with the sliced avocado, halved cherry tomatoes, and thin slices of red onion.
7. Taste and adjust salt and pepper if needed. Serve immediately.