Light, refreshing and delicious Mexican avocado salad. Only five fresh ingredients to make the easiest, best vegan side dish for any time of year.
I’m all about fresh, natural ingredients and simple recipes. This salad is no different - only five delicious ingredients come together. Fresh avocado in large chunks tossed with fresh lime juice, red onions and cilantro.
This salad is the perfect side to accompany tacos (Seared Ahi Tuna Tacos, Fried Tilapia Tacos, or Grilled Swordfish Tacos) or with Perfectly Cooked Salmon. Because of the lime juice in this recipe, the avocados won’t go bad immediately (yay!) so it’s perfect to bring to BBQ’s or potluck’s. Pair with some Frozen Blackberry Margaritas or Skinny Margaritas and you’re set for a delicious get-together.
Avocado salad (or ensalada de aguacate) is great for California living. California accounts for 93% of the avocados produced in the United States, isn’t that crazy! It’s one of the perks I happily enjoy.
How to make a Mexican Avocado Salad
Making this fresh avocado salad is really simple!
STEP ONE: Thinly slice the red onion and soak it in water.
TIP! Soaking onion in a bowl of water reduces the harshness of taste!
STEP TWO: Dice the avocado.
STEP THREE: Add all ingredients into a large bowl and mix together.
Ingredients & Substitutions
- Fresh Avocados.
- Red Onion. Substitute for shallot.
- Garlic Salt. Trying to level up your avocado game? It’s all about the garlic! Substitute for traditional salt.
- Limes. Substitute for lemons.
- Cilantro. Substitute for basil, mint or omit.
Fresh Lime Dressing
No need for a complicated vinaigrette and added fat to this Mexican salad. I like to keep it simple: no olive oil, no crazy ingredients. This recipe uses only fresh lime juice as the salad dressing.
Substitute for lemon juice.
How to Cut an Avocado
Cutting an avocado for this salad may seem tough. It’s tricky but once you do it, it’s not as hard as it seems!
- Cut the avocado in half
First, you’ll want to cut the avocado in half. Be careful of the pit in the center.
- Remove the Pits
Place the knife perpendicular to the avocado and pit. Stick the knife down into the pit. Twist the knife carefully, lift straight to remove it. Use a spoon, plate or bowl to dislodge the pit from the knife.
- Cube the Avocado
Leaving the flesh inside the skin, cut horizontal and vertical lines into the avocado.
- Scoop Out
Use a spoon to scoop out the scored avocado flesh from the skin.
Fun Fact! Because of all of the limes in this avocado salad recipe, leftovers last longer than an avocado left on its own! If you have leftover avocados, you can freeze them or leave them with the pit in soak in water in the fridge for 24-hours.
Tips, Tricks & FAQ
Want to mix it up?
Crunch: pumpkin seeds or tortilla strips
Non-Vegan: cotija cheese, shrimp or grilled chicken
Veggies: grilled corn, roasted poblanos, black beans, halved cherry tomatoes or jalapeño
How to choose the perfect avocado
When you press on the avocado, it should be firm but gentle. That is when the avocado is ripe and ready-to-eat. If the avocado is ripe but you’re making the salad in the next day or two, keep the uncut, whole avocado in the fridge.
How to store leftovers
Store this salad in an airtight container in the fridge for no more than two days.
What to Serve with this Avocado Salad
- Seared Ahi Tuna Tacos
- Grilled Swordfish Tacos
- Perfectly Cooked Salmon
- The Best Sheet Pan Halloumi Fajitas
- Frozen Blackberry Margaritas
- Skinny Margaritas
Other Clean Eating Side Dishes
- Healthy Mexican Street Corn (Elotes)
- Easy Asian Cucumber Salad
- Israeli Couscous Salad with Spinach & Fennel
- Vegan Mexican Rice
- Healthier Brussels Sprouts Potato Salad
Fresh Mexican Avocado Salad
- ½ Red Onion sliced thinly
- 5 Avocados ripe
- ⅓ Cup Lime Juice (about 2.5 limes)
- 1 Cup Cilantro washed thoroughly; roughly chopped
- ½ TSP Garlic Salt
- Slice ½ red onion. Remove the two ends and then cut in half. Place flat bottom down and cut into small, thin pieces.
- Submerge the red onion in water while you prep other ingredients. (This removes the harshness of the onion)
Dice the avocado.
- First, you’ll want to cut the avocado in half. Be careful of the pit in the center.
- Place the knife perpendicular to the avocado and pit. Stick the knife down into the pit. Twist the knife carefully, lift straight to remove it. Use a spoon, plate or bowl to dislodge the pit from the knife.
- Leaving the flesh inside the skin, cut horizontal and vertical lines into the avocado. Use a spoon to scoop out the scored avocado flesh from the skin.
Put Together the Salad
- Drain the red onion and add into a large bowl with the avocado, cilantro, garlic salt, and lime juice.
- Toss gently together to combine all of the flavors.
- Pour into a large bowl for serving.