avocado salad served in a wooden bowl on a grey jute mat on a small round wooden board
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5 from 5 votes

Avocado Salad

Avocado salad recipe with onions, lemons and a tangy lemon dressing. Vegan and gluten-free recipe.
Prep Time15 mins
Total Time15 mins
Course: side dish
Cuisine: world
Diet: gluten-free, keto, vegan
Servings: 3 as a side dish
Calories: 267kcal
Author: Dassana Amit

Ingredients

for lemon dressing

  • 1 tablespoon extra virgin olive oil
  • 1 dash lemon zest or zest from 1 small lemon
  • 1 to 2 teaspoons lemon juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 small to medium garlic - minced or finely chopped

other ingredients

  • ¼ cup finely chopped onions or 1 small onion
  • ⅓ to ½ cup chopped tomatoes or 1 medium-sized tomato
  • 1 tablespoon finely chopped parsley or cilantro (coriander leaves)
  • 2 medium-sized avocados - chopped, preferable to use hass avocado
  • 1 dash black salt - optional
  • white salt or kosher salt or himalayan pink salt - as per taste

Instructions

making the salad dressing

  • In a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
  • Add the smoked paprika, black pepper and minced or finely chopped garlic.
  • In place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
  • Mix very well and keep the dressing aside.

making avocado salad

  • Take chopped onions, tomatoes and parsley in a mixing bowl.
  • Add chopped avocado.
  • Stir the dressing again and then pour it on the avocado.
  • Season with a dash of black salt. Also, add white salt or kosher salt or himalayan pink salt or rock salt.
  • Toss and mix well.
  • Serve avocado salad as a side or a main.

Notes

  • You can add 1 small to medium-sized cucumber in the salad.
  • Your choice of soft herbs can be added.
  • Some ground cumin can also be sprinkled on the salad.
  • Instead of parsley you can use cilantro (coriander leaves).
  • For a tangy taste, add 2 to 3 teaspoons of lemon juice.
  • The salad serves 3 if served as a side and 1 to 2 servings when served as a main. 
  • Skip black salt if you do not have it and just add regular white salt or table salt. 
  • This salad can be made ahead and then refrigerated for a couple of hours. In this case just add the salts before you serve. However, best served fresh. 

Nutrition

Calories: 267kcal | Carbohydrates: 14g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Sodium: 25mg | Potassium: 709mg | Fiber: 9g | Sugar: 2g | Vitamin A: 528IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 2mg | Vitamin B6: 1mg | Vitamin C: 20mg | Vitamin E: 4mg | Vitamin K: 54µg | Calcium: 16mg | Vitamin B9 (Folate): 116µg | Iron: 1mg | Magnesium: 41mg | Phosphorus: 78mg | Zinc: 1mg