This avocado mixed salad combines creamy avocado with crisp lettuce, cucumber, tomatoes, and a bright lime dressing. It is quick to assemble, easy to adapt to what is in the fridge, and satisfying as a light lunch or a fresh side dish.
Ingredients
- 1 large ripe but firm avocado
- 4 cups chopped romaine lettuce, washed and thoroughly dried
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 small red onion, thinly sliced
- 1/2 cup cooked corn kernels, cooled (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Prepare the vegetables. Wash and dry the lettuce, tomatoes, and cucumber. Chop the lettuce into bite-size pieces, halve the tomatoes, dice the cucumber, and slice the onion thinly. If the onion tastes especially sharp, place the slices in cold water for 5 minutes, then drain and pat dry.
- Make the dressing. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, salt, and pepper until blended. Taste it; it should be lively and lightly tangy. Add a little more lime juice or salt if needed.
- Build the salad. Put the lettuce, tomatoes, cucumber, onion, and cooled corn, if using, in a large bowl. Pour over about two-thirds of the dressing and toss gently until the vegetables are lightly coated.
- Cut the avocado. Just before serving, halve the avocado lengthwise and remove the pit carefully. Score the flesh into cubes while it is still in the skin, then scoop the cubes out with a spoon. Alternatively, peel it and cut it on a board. Add the avocado and herbs to the bowl.
- Finish and serve. Drizzle on the remaining dressing and fold gently with a large spoon so the avocado stays in distinct pieces. Taste and adjust the seasoning. Serve promptly while the lettuce is crisp.
Tips
- Choose a ripe avocado that holds its shape. It should yield slightly to gentle pressure near the stem, not feel mushy. If it is hard, leave it at room temperature for a day or two and check again.
- Dry the greens well. Water clinging to lettuce dilutes the dressing and makes the salad limp. A salad spinner is useful, but a clean kitchen towel also works.
- Dress lightly at first. You can always add more dressing, but overdressing makes the vegetables watery and can break up the avocado. Toss just before eating for the best texture.
- Make it ahead selectively. Chop the vegetables and mix the dressing up to a day ahead, keeping them covered and refrigerated in separate containers. Cut the avocado and dress the salad at serving time.
Serving Suggestions
Serve the salad immediately as a side with grilled chicken, fish, shrimp, tofu, or beans. For a more substantial lunch, add a slice of toasted sourdough or serve it with warm pita and hummus. It also pairs well with rice bowls, tacos, and simple soups. If serving it as a main course, plan on two generous portions; as a side, it makes about four servings.
For a neat presentation, spread the lettuce and vegetables on a shallow platter, arrange the avocado on top, and finish with herbs and a few grinds of black pepper. Keep any extra dressing on the side so guests can add it to taste.
Variations
Swap romaine for baby spinach, mixed greens, or butter lettuce; delicate leaves are best added right before serving. Use lemon juice instead of lime, or add a teaspoon of red-wine vinegar for a sharper dressing. If you do not have Dijon, omit it rather than replacing it with a large amount of another condiment.
For extra crunch, add 1/4 cup toasted pumpkin seeds or sliced almonds. Crumbled feta, queso fresco, or a handful of chickpeas adds more substance, while thinly sliced radish or diced bell pepper brings extra crispness. To make the salad vegan, check that the mustard is suitable and choose plant-based additions; the base recipe is already dairy-free.
Storage and Reheating
This salad is best eaten as soon as it is dressed. Once mixed, it can be refrigerated in a covered container for up to 1 day, but the lettuce will soften and the avocado may brown. Refrigerate promptly and do not leave the salad at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
For better leftovers, store undressed vegetables, dressing, and cut avocado separately. Keep cut avocado tightly covered with its surface pressed against plastic wrap or in an airtight container with a little lime juice; use it within about 24 hours for best quality. Discard any salad that has been left out beyond the safe time limits or smells or looks spoiled. This is a fresh salad and should not be reheated.
Frequently Asked Questions
How can I keep avocado from turning brown?
Cut it just before serving and coat the pieces with lime juice. Acid slows browning, but it does not stop it indefinitely. Keep the cut pieces covered and chilled if you need to wait briefly.
Can I make this salad ahead of time?
Yes. Prepare and chill the vegetables and dressing separately for up to a day. Wait to cut the avocado, combine the ingredients, and dress the salad until just before serving so the greens stay crisp.
How do I tell if an avocado is ripe?
A ripe avocado gives slightly when pressed gently, without feeling soft or sunken. If the stem cap comes away easily and the flesh beneath is green, it is often ready; avoid squeezing hard, which can bruise it.
Can I use bottled lime juice?
Fresh lime juice gives the brightest flavor, but bottled juice works in a pinch. Start with the stated tablespoon, taste the dressing, and adjust gradually because bottled juices can vary in tartness.
What can I use instead of lettuce?
Baby spinach, arugula, or mixed salad greens all work. Spinach is mild, while arugula has a peppery bite. Dry whichever greens you choose well, and add delicate leaves immediately before serving.
Is this salad a complete meal?
On its own, it is a light meal. Add a protein such as chickpeas, cooked beans, grilled chicken, fish, or tofu, and serve it with bread or grains if you want a more filling lunch or dinner.