Avocado Salad Recipe

Avocados: The star of the salad, providing a creamy texture and rich flavor.

Tomato: Adds a juicy and slightly tangy element to the salad.

Red onion: Offers a sharp and slightly sweet taste that complements the other ingredients.

Lemon juice: Freshly squeezed to add a zesty brightness to the salad.

Olive oil: Adds a rich, smooth flavor and helps to meld the ingredients together.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the salad.

When preparing avocados, make sure to use a sharp knife to cut them in half. This will help you avoid bruising the delicate flesh. To remove the pit, gently tap the pit with the blade of the knife and twist it out. For an even dice, score the flesh while it's still in the skin, then scoop it out with a spoon. This method ensures uniform pieces, which will help the salad mix more evenly.

• avocados - Substitute with cooked and mashed peas: Peas provide a similar creamy texture and mild flavor, making them a good alternative to avocados.

• diced tomato - Substitute with diced red bell pepper: Red bell peppers offer a sweet and crunchy texture that complements the salad well.

• finely chopped red onion - Substitute with finely chopped shallots: Shallots have a milder and slightly sweeter flavor compared to red onions.

• freshly squeezed lemon juice - Substitute with freshly squeezed lime juice: Lime juice provides a similar acidity and citrus flavor to lemon juice.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor along with the necessary saltiness.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Red pepper flakes add a bit of heat and a different kind of spiciness to the salad.

• To store your avocado salad, transfer it to an airtight container. This helps to minimize exposure to air, which can cause the avocado to brown.
• Before sealing the container, place a piece of plastic wrap directly on the surface of the salad. This extra layer of protection can help keep the avocado fresher for longer.
• Store the container in the refrigerator. The salad should be consumed within 1-2 days for optimal freshness and flavor.
• If you notice any browning, gently stir the salad to redistribute the lemon juice, which can help slow down the oxidation process.
• Freezing avocado salad is not recommended. The texture of the avocado can become mushy and unappetizing once thawed.
• If you must freeze, consider freezing the avocado separately. Mash the avocado with a bit of lemon juice and store it in a freezer-safe bag. When ready to use, thaw and mix with fresh tomato and red onion.
• Always label your containers with the date to keep track of freshness.

• Unfortunately, avocado doesn't reheat well due to its creamy texture and tendency to brown. However, you can refresh your avocado salad to make it more enjoyable as leftovers.
• Store the salad in an airtight container in the refrigerator to keep it fresh.
• Before serving, add a bit more lemon juice to brighten up the flavors and prevent further browning.
• If the tomato and red onion have released too much liquid, you can drain the excess to avoid a soggy salad.
• Gently toss the salad again to redistribute the olive oil and seasonings.
• Serve immediately after refreshing to enjoy the best texture and flavor.

• Knife: To cut the avocados in half, remove the pit, and dice the avocado flesh.

• Cutting board: To provide a stable surface for cutting the avocados, tomato, and red onion.

• Spoon: To scoop out the flesh of the avocados.

• Mixing bowl: To combine the diced avocado, tomato, and red onion.

• Measuring spoons: To measure the freshly squeezed lemon juice and olive oil.

• Citrus juicer: To extract the lemon juice from the lemon.

• Salad tongs: To gently toss everything together until well combined.

• Serving bowl: To serve the avocado salad immediately.

Prep ingredients in advance: Dice the tomato and chop the red onion ahead of time. Store them in airtight containers in the fridge.

Use a melon baller: Scoop out the avocado flesh quickly and uniformly with a melon baller instead of a spoon.

Lemon juice trick: Squeeze the lemon juice directly over the avocado to prevent browning while you prep other ingredients.

Pre-mix dressing: Combine olive oil, lemon juice, salt, and black pepper in a small jar and shake well. This way, you can just drizzle it over the salad when ready.