Avocado Salad
Priya Nair
@priyanairkitchen
Prep
10 min
Cook
—
Total
10 min
Servings
4
Difficulty
Easy
Let's cook
Choose the right avocados
They should yield to gentle pressure at the stem end. Under-ripe avocado is grassy and firm; over-ripe turns to mush the moment you fold it.
Dress the avocado first
Cube the avocado and toss it with the lime juice immediately. This both seasons it and slows the browning.
💡Lime on the avocado before anything else touches it.
Drain the wet vegetables
Salt the diced tomato and cucumber and leave 10 minutes, then drain off the liquid.
Soften the onion
Soak the diced onion in cold water for 5 minutes, then drain, to take the harsh edge off.
Fold, do not toss
Combine everything gently with a spatula, folding rather than stirring, so the avocado stays in cubes.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
This is best within an hour. The lime slows browning but does not stop it, and the avocado softens as it sits. Make it just before serving.
- •Add: Black beans and sweetcorn for a fuller salad.
- •Protein: Grilled shrimp or shredded chicken.
- •Serve: On its own, with tortilla chips, or alongside anything grilled.
Nutrition & Safety
Calories
242kcal
Protein
4g
Carbs
16g
Fat
20g
⚠️ Allergen & Safety Note
Check every ingredient label against your own allergies before cooking. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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