Mexican Avocado Salad

Learn how to make this healthy Mexican avocado salad with just a few fresh ingredients.

This tomato, cucumber, and avocado salad is a healthy Mexican side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes. The avocado salad is then topped off with balsamic vinegar and olive oil. This is the perfect healthy summer salad since it’s so light and refreshing!

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I’ve always loved Mexican food! I’m talking tacos, tamales, enchiladas, tostadas…you name it, I’m here for it! But let’s face it, Mexican food is typically packed with heavy meats, sauces, and carbs. Today, I want to show you how to make a fresh and healthy Mexican avocado salad. It’s the perfect light and refreshing side dish to any Mexican main course.

How to Make Avocado Salad

The best part about this tomato, cucumber, and avocado salad is the simplicity of it! There’s really not much prep work involved in this dish. Just cut everything up, and it’s ready to serve!

If you want to prep this salad ahead of time, hold off on adding the avocado, olive oil, and balsamic. If these ingredients sit too long, they will begin to discolor the entire dish. So just make sure you add those three ingredients in right before serving.

Since this Mexican avocado dish is eaten raw, it’s a good time to pull out the fancier (maybe a bit more expensive) bottle of olive oil and balsamic vinegar. Both of these elements add a lot of depth and flavor to the dish, so make sure to use quality ingredients.



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Healthy Mexican Side Dish

Whenever I make Mexican food at home, I struggle to find a side dish that’s healthy (aka something that’s not chips & salsa). It just so happens that the cilantro and avocado in this salad pair really well with the classic Mexican flavors we eat so often.

Mexican salad is packed with lots of veggies: tomatoes, cucumber, onion, and avocados. If you have a summer garden, this recipe would be the perfect solution to use up the excess cucumbers and tomatoes.

In addition to making this for your next Mexican-inspired meal, consider these other healthy side dishes as well:

• Mexican Cauliflower Rice
  
  
• Black Bean & Corn Salad
  
  
• Tangy Mexican Coleslaw
  
  
• Mexican Street Corn Salad
  
  
• Grilled Avocado with Veggie Ceviche
  
  

How to Cut an Avocado

Avocados are one of the BEST ingredients to add richness and creaminess to a dish!

To cut an avocado, all you need is a good quality chef’s knife. That’s all. No fancy avocado slicer or other weird one-use kitchen gadget.

1. Cut the avocado in half lengthwise.
   
   
2. Gently twist the two halves together to separate.
   
   
3. Insert a knife into the pit, and gently twist to remove. Be careful not to cut yourself!
   
   
4. Dice the avocado while it’s still in the skin by scoring lines horizontally and vertically. Make sure not to pierce the avocado skin with the knife tip.
   
   
5. Scoop the flesh out of the skin using a large spoon.
   
   

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Print Recipe

Mexican Avocado Salad

Learn how to make this healthy Mexican avocado salad with just a few fresh ingredients. This tomato, cucumber, and avocado salad is a healthy Mexican side dish to serve alongside tacos, fajitas, enchiladas, and more! With only five main ingredients, this side dish whips up in under 15 minutes. The avocado salad is then topped off with balsamic vinegar and olive oil. This is the perfect healthy summer salad since it’s so light and refreshing!

Prep Time15 mins

Total Time15 mins

Course: Main Course, Salad, Side Dish

Servings: 5

Ingredients

• 5 ounces yellow cherry tomatoes sliced in half
• 5 ounces red cherry tomatoes sliced in half
• 1 medium English cucumber cut into 1/2 inch quarted pieces
• 1/2 medium red onion finely diced
• 2 avocados medium diced
• 1/2 cup cilantro chopped
• 1/8 cup olive oil
• 1/8 cup balsamic vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

• Place the chopped tomatoes, cucumber, red onion, avocado and cilantro in a medium sized bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Gently stir together until everything is combined.
• Serve immediately.

Notes

If you want to prep this salad ahead of time, hold off on adding the avocado, olive oil, and balsamic. If these ingredients sit too long, they will begin to discolor the entire dish. So just make sure you add those three ingredients in right before serving.

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