18 Delicious Avocado Salad Recipes Healthy

Avocado lovers, rejoice! Whether you’re craving something light and refreshing or rich and creamy, our roundup of 18 Delicious Avocado Salad Recipes has got you covered. Perfect for quick lunches, healthy dinners, or even as a standout side, these recipes are as nutritious as they are tasty. Dive in and discover your next favorite way to enjoy this versatile superfood!

Classic Avocado and Tomato Salad

Nothing beats the simplicity and freshness of a Classic Avocado and Tomato Salad, perfect for those sunny afternoons when you crave something light yet satisfying.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the diced avocados, halved cherry tomatoes, and finely chopped red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well blended.
3. Drizzle the dressing over the avocado and tomato mixture, then sprinkle with chopped cilantro.
4. Toss the salad gently to coat all the ingredients with the dressing, being careful not to mash the avocados.

The creamy texture of the avocados paired with the juicy tomatoes and zesty lime dressing creates a refreshing contrast that’s hard to resist.

Tip: For an extra kick, add a pinch of chili flakes to the dressing before tossing.

Avocado Corn Salad with Lime Dressing

This Avocado Corn Salad with Lime Dressing is a vibrant, no-cook dish that brings a burst of freshness to any table, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 2 ripe avocados, diced
• 2 cups fresh corn kernels (about 3 ears)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the avocados, corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients without mashing the avocados.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The creamy avocados and crisp corn create a delightful contrast in textures, while the lime dressing adds a zesty kick that elevates the entire dish.

Tip: For an extra smoky flavor, grill the corn on the cob for a few minutes before cutting off the kernels.

Spicy Avocado and Black Bean Salad

This Spicy Avocado and Black Bean Salad is a vibrant, nutrient-packed dish that brings a kick of heat and a creamy texture to your table in just minutes.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, diced
• 1/2 cup corn kernels (fresh or frozen and thawed)
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp chili powder

Instructions

1. In a large bowl, combine the black beans, avocados, corn, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, cumin, and chili powder.
3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The creamy avocados and spicy jalapeño create a perfect balance, while the lime dressing adds a refreshing zing that makes this salad a standout.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Avocado, Mango, and Arugula Salad

Brighten up your meal with this refreshing Avocado, Mango, and Arugula Salad, a perfect blend of creamy, sweet, and peppery flavors that come together in minutes.

Ingredients

• 2 ripe avocados, sliced
• 1 large mango, diced
• 4 cups arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the arugula, sliced avocado, diced mango, red onion, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
3. Drizzle the dressing over the salad and gently toss to combine, ensuring the avocado and mango are evenly coated.
4. Serve immediately for the freshest taste and texture.

The contrast between the creamy avocado, juicy mango, and crisp arugula makes every bite a delightful surprise, ideal for a light lunch or a vibrant side dish.

Tip: For an extra crunch, sprinkle some toasted almonds or pepitas on top before serving.

Grilled Chicken and Avocado Salad

This Grilled Chicken and Avocado Salad is a refreshing, protein-packed meal that’s perfect for those warm evenings when you want something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 ripe avocado, sliced
• 2 cups mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinaigrette

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil and season with salt, black pepper, and garlic powder.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. Let the chicken rest for 5 minutes, then slice it into strips.
5. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
6. Add the sliced grilled chicken and avocado on top.
7. Drizzle with balsamic vinaigrette and toss gently to combine.

The creamy avocado pairs beautifully with the smoky grilled chicken, creating a salad that’s both hearty and fresh. It’s a standout dish that brings the best of summer flavors to your table.

Tip: For an extra burst of flavor, try marinating the chicken in the balsamic vinaigrette for 30 minutes before grilling.

Avocado and Quinoa Salad with Lemon Vinaigrette

Brighten up your meal with this refreshing Avocado and Quinoa Salad, tossed in a zesty Lemon Vinaigrette that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
4. Pour the vinaigrette over the salad and gently toss to coat all the ingredients evenly.

The creamy avocado and fluffy quinoa create a delightful contrast, while the lemon vinaigrette adds a bright kick that ties everything together.

Tip: For an extra crunch, sprinkle some toasted almonds or pumpkin seeds on top before serving.

Cucumber Avocado Salad with Dill

This refreshing Cucumber Avocado Salad with Dill is a breeze to whip up and brings a crisp, creamy texture to your table in just minutes.

Ingredients

• 2 medium cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced cucumbers and diced avocados.
2. Add the chopped fresh dill, olive oil, lemon juice, salt, and black pepper to the bowl.
3. Gently toss all the ingredients together until evenly coated, being careful not to mash the avocados.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The creamy avocados and crisp cucumbers create a delightful contrast, while the dill adds a fresh, herby brightness that makes this salad a standout.

Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.

Avocado and Shrimp Salad with Cilantro Lime Dressing

This Avocado and Shrimp Salad with Cilantro Lime Dressing is a refreshing, vibrant dish that brings a burst of flavor to your table in just minutes.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, cook the shrimp in 1 tbsp of olive oil for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
2. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, honey, salt, and black pepper to make the dressing.
3. In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro. Drizzle the dressing over the salad and gently toss to combine.
4. Serve immediately or chill in the refrigerator for up to 1 hour before serving for enhanced flavors.

The creamy avocado pairs perfectly with the succulent shrimp, while the cilantro lime dressing adds a zesty kick that elevates the entire dish.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Avocado and Strawberry Spinach Salad

Brighten up your meal with this refreshing Avocado and Strawberry Spinach Salad, a perfect blend of creamy, sweet, and tangy flavors that come together in minutes.

Ingredients

• 6 cups fresh baby spinach
• 1 ripe avocado, sliced
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the baby spinach, avocado slices, and strawberry slices.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the sliced almonds on top for an added crunch.
5. Serve immediately to enjoy the crisp texture of the spinach and the creamy contrast of the avocado.

The unexpected pairing of strawberries and avocado brings a delightful sweetness and creaminess to this salad, making it a standout dish for any occasion.

Tip: For an extra burst of flavor, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden before adding them to the salad.

Avocado, Chickpea, and Feta Salad

Looking for a refreshing salad that’s both hearty and bright? This Avocado, Chickpea, and Feta Salad is a vibrant mix of creamy, tangy, and crunchy textures that comes together in no time.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, combine the chickpeas, diced avocados, crumbled feta cheese, and finely chopped red onion.
2. In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and black pepper.
3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
4. Sprinkle the chopped fresh parsley over the top and give it one final gentle toss.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving to let the flavors meld.

The magic of this salad lies in the contrast between the creamy avocados, the salty feta, and the zesty lemon dressing, making it a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, add a handful of toasted pine nuts or sunflower seeds right before serving.

Avocado and Egg Salad with Mustard Dressing

This Avocado and Egg Salad with Mustard Dressing is a creamy, tangy delight that’s perfect for a quick lunch or a light dinner. It’s packed with protein and healthy fats, making it as nutritious as it is delicious.

Ingredients

• 2 ripe avocados, peeled and diced
• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. In a large bowl, gently combine the diced avocados and chopped hard-boiled eggs.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the avocado and egg mixture, then gently toss to coat everything evenly.
4. Sprinkle the chopped fresh chives over the top for a burst of color and flavor.
5. Serve immediately, or chill in the refrigerator for up to an hour to let the flavors meld together.

The creamy texture of the avocado pairs perfectly with the tangy mustard dressing, creating a salad that’s both refreshing and satisfying.

Tip: For an extra crunch, add a handful of toasted walnuts or pecans right before serving.

Avocado and Bacon Salad with Ranch Dressing

This Avocado and Bacon Salad with Ranch Dressing is a creamy, crunchy delight that’s perfect for those days when you want something satisfying yet easy to whip up.

Ingredients

• 4 cups mixed greens
• 1 large avocado, sliced
• 4 strips bacon, cooked and crumbled
• 1/4 cup ranch dressing
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, avocado slices, and crumbled bacon.
2. In a small bowl, whisk together the ranch dressing, lemon juice, salt, and black pepper.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the crispness of the greens and the creaminess of the avocado.

The magic of this salad lies in the contrast between the crispy bacon and the smooth avocado, all brought together by the tangy ranch dressing.

Tip: For an extra crunch, add some toasted sunflower seeds or croutons right before serving.

Avocado and Sweet Potato Salad

This Avocado and Sweet Potato Salad is a vibrant, nutrient-packed dish that brings together creamy avocado and roasted sweet potatoes for a satisfying meal or side.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 ripe avocados, diced
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway, until the sweet potatoes are tender and golden.
3. In a large bowl, whisk together the remaining 2 tbsp olive oil, lime juice, 1/2 tsp salt, and ground cumin to make the dressing.
4. Add the roasted sweet potatoes, diced avocados, chopped cilantro, and diced red onion to the bowl. Gently toss to combine.
5. Serve immediately or chill for 30 minutes to let the flavors meld together.

The contrast between the warm, spiced sweet potatoes and the cool, creamy avocados makes this salad a standout. It’s a perfect balance of textures and flavors that’s as beautiful as it is tasty.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Avocado and Kale Salad with Tahini Dressing

This Avocado and Kale Salad with Tahini Dressing is a vibrant, nutrient-packed dish that brings together creamy avocado and hearty kale in a luscious tahini dressing for a salad that’s as satisfying as it is healthy.

Ingredients

• 1 bunch kale, stems removed and leaves chopped
• 1 ripe avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. In a large bowl, massage the kale with olive oil for about 2 minutes until it begins to soften and turn bright green.
2. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, black pepper, and water until smooth and creamy.
3. Add the avocado slices to the kale and gently toss to combine.
4. Drizzle the tahini dressing over the salad and toss lightly to coat everything evenly.
5. Serve immediately for the best texture and flavor.

The magic of this salad lies in the contrast between the creamy avocado and the crisp kale, all brought together by the rich, nutty tahini dressing. It’s a perfect example of how simple ingredients can create a dish that’s greater than the sum of its parts.

Tip: For an extra crunch, sprinkle some toasted sesame seeds or chopped nuts on top before serving.

Avocado and Pear Salad with Walnuts

This Avocado and Pear Salad with Walnuts is a refreshing blend of creamy, crunchy, and sweet, perfect for a light lunch or a sophisticated side dish.

Ingredients

• 2 ripe avocados, sliced
• 1 ripe pear, thinly sliced
• 1/2 cup walnuts, toasted
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, sliced avocados, and pear.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
3. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
4. Sprinkle the toasted walnuts on top for an added crunch.
5. Serve immediately to enjoy the crisp texture of the greens and the creamy contrast of the avocados and pear.

The unexpected pairing of avocado and pear brings a delightful sweetness and creaminess that’s balanced by the earthy crunch of walnuts.

Tip: For an extra flavor boost, try adding a sprinkle of crumbled blue cheese or a drizzle of honey before serving.

Avocado and Crab Salad with Lemon Aioli

This Avocado and Crab Salad with Lemon Aioli is a refreshing, creamy delight that’s perfect for a light lunch or an elegant starter. The combination of rich crab and buttery avocado, paired with a zesty lemon aioli, creates a dish that’s both luxurious and surprisingly simple to make.

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces lump crab meat, drained and picked over for shells
• 2 ripe avocados, diced
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic powder, salt, and black pepper to make the lemon aioli.
2. In a large bowl, gently fold the crab meat, diced avocados, and cilantro with the lemon aioli until everything is evenly coated.
3. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The creamy texture of the avocado paired with the delicate sweetness of the crab and the bright kick of the lemon aioli makes this salad a standout dish that’s as beautiful as it is tasty.

Tip: For an extra touch of elegance, serve the salad in avocado halves or on a bed of mixed greens.

Avocado and Beetroot Salad with Goat Cheese

Brighten up your meal with this vibrant Avocado and Beetroot Salad, topped with creamy goat cheese for a perfect balance of flavors and textures.

Ingredients

• 2 medium beetroots, peeled and diced
• 1 ripe avocado, sliced
• 2 cups mixed greens
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes until tender. Let them cool slightly.
2. In a large bowl, combine the mixed greens, roasted beetroots, and avocado slices.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the crumbled goat cheese on top of the salad just before serving.

The contrast between the earthy beetroots, creamy avocado, and tangy goat cheese makes this salad a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, add a handful of toasted walnuts or pecans right before serving.

Avocado and Pomegranate Salad with Mint

Brighten up your table with this refreshing Avocado and Pomegranate Salad, a vibrant mix of creamy and crunchy textures with a hint of mint.

Ingredients

• 2 ripe avocados, peeled and diced
• 1 cup pomegranate seeds
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, gently combine the diced avocados and pomegranate seeds.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
3. Drizzle the dressing over the avocado and pomegranate mixture, then sprinkle with the chopped mint leaves.
4. Toss the salad gently to coat everything evenly, being careful not to mash the avocados.

The contrast between the creamy avocados and the juicy pomegranate seeds, accented by the freshness of mint, makes this salad a standout dish for any occasion.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a handful of toasted walnuts.

Conclusion

We hope these 18 avocado salad recipes inspire your next healthy meal! Each one is a testament to how versatile and delicious avocados can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!