Skip to main content
Epicurious
Gourmet

Avocado Salad

By Maggie Ruggiero

4.1

(23)

Image may contain Plant Food Produce Vegetable and Squash
Avocado SaladRoland Bello

Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 8 servings

Ingredients

1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-oounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces
3 medium radishes, thinly sliced

Preparation

  1. Step 1

    Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.

    Step 2

    Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens, radishes, and just enough dressing to coat. Season with salt and pepper.

TagsSaladAvocadoVegetableSideDairy FreeGluten FreeNut FreeRawVeganVegetarianQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookSummerGourmet

See Related Recipes and Cooking Tips

Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.