Creamy Avocado Salad

This Creamy Avocado Salad is everything you want in a side dish—fresh, zesty, and satisfying. Ripe avocados, crisp veggies, and a tangy yogurt-lime dressing come together in a simple yet flavorful bowl. It’s quick to make, naturally healthy, and perfect for busy weeknights or summer gatherings.

The first time I made this salad, it wasn’t even planned—I just had a couple of ripe avocados and odds and ends of vegetables in the fridge. A quick whisk of yogurt, lime, and garlic turned it into something special. Now it’s one of those recipes I keep coming back to when I want something fresh that doesn’t feel like “just a salad.”

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Ingredients

• 2 large ripe avocados, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped

For the Creamy Dressing:

• 1/3 cup plain Greek yogurt (or sour cream)
• 2 tbsp olive oil
• Juice of 1 lime
• 1 garlic clove, minced
• Salt and black pepper, to taste

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3 Simple Steps

Step 1 – Make the Dressing
In a small bowl, whisk together Greek yogurt, olive oil, lime juice, garlic, salt, and pepper until smooth.

Step 2 – Prep the Salad
In a large bowl, combine avocado, cucumber, tomatoes, onion, and cilantro.

Step 3 – Toss & Serve
Pour the dressing over the salad and gently toss. Serve immediately for the freshest flavor.

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Pro Tips

• Use firm but ripe avocados so they hold their shape.
• Add a pinch of cumin or chili flakes to the dressing for a spiced kick.
• If making ahead, mix the dressing separately and toss right before serving.

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Ingredient Substitutions

• Swap cilantro for parsley if you prefer a milder herb.
• Use sour cream or mayo instead of Greek yogurt.
• Replace lime with lemon for a slightly different brightness.

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Storage Tips

• Best eaten fresh (avocados brown quickly).
• If storing, cover tightly with plastic wrap pressed against the surface to limit air exposure. Keeps 1 day in the fridge.

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Serving Suggestions

• Great as a side for grilled chicken, fish, or steak.
• Serve in tacos, wraps, or as a topping for rice bowls.
• Add tortilla chips on the side for scooping.

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Cultural Context

While avocados have been grown in Central and South America for thousands of years, creamy avocado salads became more popular globally as avocados became widely available. This version takes inspiration from Mexican flavors, pairing avocado with lime, cilantro, and fresh veggies.

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FAQs

Q: Can I make this salad ahead of time?
A: Yes, but for the best results, prepare the dressing and veggies separately. Toss everything together just before serving to keep the avocados fresh.

Q: How do I keep the avocados from turning brown?
A: Toss them in lime or lemon juice, and store the salad tightly covered with plastic wrap pressed against the surface.

Q: Can I add protein to make it a full meal?
A: Definitely—grilled chicken, shrimp, or even chickpeas work great here.

Q: What if I don’t like cilantro?
A: Parsley, basil, or even fresh dill are good substitutes.

Q: Can I make it vegan?
A: Yes—just swap the Greek yogurt for a plant-based yogurt or cashew cream.