Creamy Avocado Salad
A rich, refreshing, and ultra-creamy salad perfect for lunch, a side dish, or a healthy snack. Ripe avocados blend with yogurt or mayo, lime, herbs, and crunchy veggies to give you a silky yet vibrant bowl full of flavor.
Why You’ll Love It
Creamy without being heavy
Loaded with healthy fats
No cooking required
Takes less than 15 minutes
Easily customizable
Total Time
Prep Time: 10 minutes
Mixing Time: 2–3 minutes
Total Time: 12–13 minutes
Ingredients (Serves 2–3)
For the Salad
2 medium avocados, ripe but firm (diced)
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely sliced
¼ cup fresh coriander or parsley, chopped
(Optional) ½ cup corn or boiled chickpeas for added texture
For the Creamy Dressing
3 tbsp Greek yogurt or mayonnaise
1 tbsp olive oil
1–2 tbsp lime juice (fresh is best)
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp cumin (optional)
(Optional) ½ tsp honey for mild sweetness
Instructions
1. Prepare the vegetables
Dice the avocados into medium cubes.
Dice cucumber and tomatoes.
Slice the red onion thinly.
Chop fresh herbs.
Tip: Add avocados at the end to avoid too much mashing.
2. Make the creamy dressing
In a small bowl, whisk together:
Greek yogurt (or mayo)
Olive oil
Lime juice
Minced garlic
Salt + pepper
Cumin (optional)
Honey (optional)
Whisk until smooth and creamy.
3. Combine everything
Add all veggies to a mixing bowl.
Pour the dressing on top.
Gently fold with a spatula to avoid breaking avocado chunks.
4. Serve
Serve immediately for the freshest texture.
If chilling, add the dressing right before serving to prevent browning.
How to Serve
As a side with grilled chicken or fish
In a wrap or sandwich
Spoon over tacos
Add lettuce and make it a full salad meal
Pro Tips
Use firm-ripe avocados: They hold shape better.
Add lime last-minute: Prevents oxidation (browning)
For vegan version: Use vegan mayo or coconut yogurt.
For extra protein: Add boiled eggs or chickpeas.
Q&A Section
Q1: Can I make creamy avocado salad ahead of time?
A: You can chop everything except avocado ahead. Add avocado and dressing right before serving to avoid browning.
Q2: How long does it stay fresh?
A: Best eaten fresh, but lasts 4–6 hours in the fridge if covered tightly.
Q3: What can I use instead of yogurt?
A: Mayo, vegan mayo, sour cream, or a blend of mashed avocado + olive oil.
Q4: How can I make it spicier?
Add chopped jalapeños, chili flakes, or a dash of hot sauce.
Q5: What protein works well with this salad?
Grilled chicken, shrimp, tuna, boiled eggs, or chickpeas pair beautifully.