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Creamy Avocado Garden Salad
Description
This Creamy Avocado Garden Salad is a refreshing, vibrant mix of crisp vegetables tossed in a velvety avocado dressing. The dressing uses ripe avocado as its base, making it naturally creamy without heavy dairy. It’s bright, slightly tangy, herbaceous, and perfect as a side dish, light lunch, or healthy potluck contribution. Ready in minutes, nutrient-dense, and customizable!
Time Required
Prep time: 15 minutes
Chill time (optional): 10 minutes
Total time: 15–25 minutes
Ingredients
For the Salad
3 cups mixed greens (romaine, spinach, or spring mix)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced or diced
1 cup shredded carrots
½ red onion, thinly sliced
1 bell pepper (any color), sliced
½ cup fresh corn kernels (raw or lightly steamed)
1 avocado, diced (separate from dressing)
¼ cup fresh parsley or cilantro, chopped (optional)
For the Creamy Avocado Dressing
1 large ripe avocado
2 tablespoons olive oil
2 tablespoons lemon or lime juice
1 tablespoon apple cider vinegar (optional for extra tang)
1–2 tablespoons Greek yogurt or mayonnaise (optional for extra creaminess)
1 teaspoon Dijon mustard
1 garlic clove, minced (or ½ tsp garlic powder)
½ teaspoon salt
¼ teaspoon black pepper
2–4 tablespoons water (to thin as needed)
Optional: pinch of cumin or paprika
Instructions
1. Prepare the Vegetables
Wash and dry the greens.
Chop all veggies as noted (tomatoes, cucumber, carrots, onion, pepper, corn).
Place everything into a large salad bowl.
2. Make the Creamy Avocado Dressing
Scoop the flesh from 1 ripe avocado into a blender, food processor, or bowl.
Add olive oil, lemon/lime juice, vinegar, Greek yogurt/mayo (if using), Dijon mustard, garlic, salt, and pepper.
Blend until smooth.
Add water 1 tablespoon at a time until your desired consistency is reached (creamy but pourable).
3. Assemble the Salad
Add the diced avocado (the second one) to the bowl.
Pour the dressing over the salad right before serving.
Toss gently so the veggies stay crisp and avocado pieces remain intact.
4. Serve
Best enjoyed immediately for freshness.
Optional: chill for 10 minutes to deepen the flavors.
Tips & Variations
Make It Vegan
Skip the Greek yogurt/mayo OR use a plant-based version.
Add Protein
Grilled chicken
Chickpeas
Boiled eggs
Tofu
Tuna or salmon
Add Crunch
Sunflower seeds
Pumpkin seeds
Crushed tortilla chips
Toasted nuts
Make It Spicy
Add jalapeños
Sprinkle red pepper flakes
Use spicy mustard
Best Avocados to Use
Choose ones that give slightly when pressed—ripe but not mushy.
Frequently Asked Questions
1. Can I make the dressing ahead of time?
Yes! Store it in an airtight container with plastic wrap pressed onto the surface. It lasts 1–2 days in the fridge. The lemon/lime helps prevent browning.
2. Can I store the salad after adding the dressing?
Dressed salad is best eaten fresh. However, it can be refrigerated for up to 6 hours before getting soggy.
3. What can I substitute for avocado in the dressing?
If you’re out of avocado, you can use:
¼ cup hummus
¼ cup tahini
Or add more Greek yogurt
4. What greens work best?
Spring mix, romaine, baby spinach, or a combination. Avoid heavy/watery greens like iceberg if you want it extra nutritious.
5. Can I make this oil-free?
Absolutely. Replace olive oil with:
1–2 more tablespoons water
½ tablespoon tahini for richness
6. How do I keep the avocado from browning?
Mix it with lemon or lime juice right after dicing OR add it last just before serving.