Creamy avocado, piquant onions, juicy tomatoes, and a tangy lemon dressing join forces in this simple recipe for Avocado Salad. This tasty side takes just 15 minutes to prepare, so it makes a regular appearance on our table during warmer months. Plus, it's both naturally gluten-free and vegan.
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. If you like bell peppers, add about ¼ cup of red or yellow bell pepper.
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 as avocado tends to oxidize and turn brown when exposed to air.