Avocado Veggie Salad

When you have abundance of avocados, it gets difficult to come up with different quick meal ideas everyday. This flavorful avocado veggie salad is simple, colorful and healthy too! This is my favorite go to salad to eat on weekly basis. It is very versatile and pairs well with lots of things. You can eat this by it self or top it off on grilled garlic infused crusty bread or have it as a side with indian appetizer like papad or with main course. The salad has crunchy blend of veggies with buttery and luscious avocado drizzles with garlic lime dressing. Trust me, once you eat it, I guarantee you will be making it second time very soon!

Tips –

The salad tastes better about a few hours after it rests, so it is perfect for parties or meal preps. I like to add the avocado at the end prior serving to prevent the browning. You can store the salad for up to 1 day in the fridge. The avocado will brown slightly and the veggies will become more liquidy, but the salad will still taste delicious.

Serves 4

[Per serving- Calories 160, Fat 10g, Carbs 15g, Fiber 5g, Protein 5g]


1 cucumber, medium dice

2 cups halved cherry tomatoes

1 medium avocado, medium dice

2-3 green/red chilies, finely chopped

1 small red onion, medium dice

For dressing

1/4 cup chopped fresh cilantro, finely chopped

1 tbsp EVOO

2-3 tbsp lime juice

3-4 garlic cloves, finely shredded

1/2 tsp salt (adjust to taste)

1/2 tsp pepper (adjust to taste)


Chop all the veggies in small to medium size and place it in large bowl. In another bowl, mix all dressing ingredients and whisk for 1-2 minutes. Keep it aside. Just prior to serving, drizzle the dressing over the chopped veggies and toss gently to combine it all. Enjoy immediately or cover the bowl with plastic wrap and refrigerate for up to 2 hours. mix the salad gently prior serving.

** You can store the salad in the fridge for up to 1 day, however the avocado will slightly brown and salad will be slightly liquidly, but it still tastes amazing!

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