Bursting with flavor, nutrition, and fresh veggies, this avocado salad tastes like summer in a bowl.
Jenn Segal of Once Upon a Chef says: A good salad has lots of contrasting colors, textures and flavors, and this avocado salad has it all: buttery chunks of avocado, juicy cherry tomatoes, crisp bell peppers and cucumbers, fresh herbs, and a tangy vinaigrette. For best results, let the tomatoes, peppers, and cucumbers marinate in the dressing for at least 20 minutes before adding the avocados. This resting time draws out the juices from the vegetables, adding delicious fresh flavor to the vinaigrette. Use a light hand when mixing in the avocados, as they break down the more you toss them. Serve the salad as a light lunch or side dish to grilled meats for supper.
Ingredients
- ¼ cup unseasoned rice vinegar
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 English cucumber, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 pint cherry or grape tomatoes, halved
- ¼ cup finely chopped fresh basil (or a combination of basil and mint)
- 3 tablespoons fresh chopped chives
- 2 large avocados, halved, pitted, and diced
Instructions
- In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.
Images courtesy Once Upon a Chef.
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