The Avocado Salad You Didn’t Know You Needed—Tangy Cilantro-Lime Bliss
Do you ever just want a salad so delicious, creamy, and colorful it practically feels like a treat instead of just a healthy meal? We can make this Avocado Salad with Cilantro Lime Dressing and never look at salad the same way again. With zesty, refreshing dressing and a mix of fresh veggies in it, every bite is a burst of flavor. It’s also so fast to get on the table that it’s a perfect side dish or light meal any day of the week.
Why You’ll Love This Recipe:
- Creamy Avocado Perfection
- Cilantro Lime Dressing: Zesty, Sweet, and Tangy
- Every bite contains fresh, crunchy veggies.
- Goodness, that’s healthy and nutritious.
Ready to make some magic with this salad? Step by step, here we go.
Ingredients Overview:
Every ingredient in this salad has a role, hitting all the right notes of flavor and texture.
- Butter Lettuce: These leaves are tender, slightly sweet, and buttery, making them the perfect base. They won’t overwhelm the dish, allowing the avocado and dressing to shine.
- Corn: Provides a touch of sweetness, a splash of bright yellow If good fresh corn isn’t available, frozen is great, too.
- Avocado (Diced): Sweeter and creamier than other varieties, a Hass avocado makes the salad rich without adding extra fat to the dish.
- English Cucumber (Diced): Crunchy, subdued, refreshing—textural foil to creamy avocado.
- Red Onion (Finely Diced): Correlates with the zingy sharpness of the dressing. If you’re bitter, soak it in water to tone it down.
- Chopped Halved Cherry Tomatoes: Sweet and juicy, this ingredient adds both citrus brightness to the flavor of the salad as well as to its overall color.
For the Cilantro Lime Dressing:
- This is where the magic happens, bringing all the veg into one cohesive dish.
- Cilantro Leaves (Loosely Packed): Serve fresh & herbaceous, adding earthiness to the dressing.
- White Wine Vinegar: Provides acidity but has a softer profile than regular vinegar.
- Olive oil: Gives a luxurious base and beautifully binds everything together.
- Lime juice: You want this freshly squeezed for true citrusy goodness.
- Maple syrup: A hidden sweetness that rounds out the tang.
- Dijon mustard: For depth as well as emulsification of the dressing.
- Salt: Brings out all the lovely flavors without killing things.
Food is the art that nourishes both body and soul.
Avocado Salad With Cilantro Lime Dressing
Step-by-Step Instructions:
For the Dressing:
Let’s make the star of the show first.
1. In a blender or food processor, combine:
- Cilantro leaves
- White wine vinegar
- Olive oil
- Lime juice
- Maple syrup
- Dijon mustard
- Salt
2. Blend until smooth and creamy. If necessary, scrape down the sides. If you want a chunkier dressing, pulse and do not blend until smooth.
3. Taste and adjust—want it zingier? Add more lime. Prefer it sweeter? Somewhat more maple should solve the problem. Set aside.
For the Salad:
- With the dressing prepared, it’s time to get the salad together.
- Rinse the butter lettuce leaves and pat them dry. Tear them into bite-size pieces and arrange them as a base in a large salad bowl.
- Add the diced English cucumber on top.
- Stir in the sweet corn (if using fresh corn, steam just a few minutes, then cool).
- Scatter halved cherry tomatoes cut side up for an explosion of color.
- Scatter on the finely diced red onion.
- Finally, fold in the diced Hass avocado (take care not to mash it).
Adding the Dressing:
- Assemble and Serve: Drizzle the Cilantro Lime Dressing on top only a few minutes before serving for a bright, crisp salad.
- Make-Ahead: If making ahead, store the salad and dressing separately.
Serving Suggestions, Storage, Tips, and Variations
Avocado Salad With Cilantro Lime Dressing
Serving Suggestions:
- Serve this salad as a side for grilled chicken, fish, or steak.
- Eat it as a main dish by adding grilled shrimp, chickpeas, or quinoa for protein.
- Offer on crusty bread or pita chips for a little added crunch.
Storage Suggestions:
- Leftover Salad: In an airtight container for up to 1 day (avocado may brown a little).
- Dressing: 3 to 5 days refrigerated. Just shake or whisk to reblend any separation.
Tips & Variations:
- For Extra Crunch: Toss in toasted pumpkin seeds or slivered almonds.
- Homemade Dip: In the dressing, add a pinch of chili flakes or small chopped jalapeño.
- For a vegan option: Use honey if you run out of maple syrup.
- Cheesy: Add a sprinkle of crumbled feta or Cotija cheese to brighten the tangy notes.
FAQs
- Can I substitute a different kind of lettuce for the butter lettuce?
- Absolutely! Romaine or mixed greens are good, but the softer texture of butter lettuce is best.
- What if I don’t like cilantro?
- If this is not available, can I use something else?
- How do I keep the avocado from browning?
- Squeeze a little lime juice over the diced avocado before you add it to the salad.
- Can I make this salad in advance?
- Yes—just keep the components separate and assemble them just before you eat.
There you have it: your colorful, filled with health freshness!
Ingredients
MAIN INGREDIENTS
- 6 leaves of Butter Lettuce: Tender, slightly sweet, and buttery, creating the perfect base.
- ½ cup Corn: Fresh or frozen, for a touch of sweetness and bright color.
- 1 Hass Avocado: Diced; this creamy avocado adds richness without extra fat.
- ½ English Cucumber: Diced; refreshing and crunchy, balancing the creamy avocado.
- ¼ cup Red Onion: Finely diced for a sharp, zesty kick.
- Cherry Tomatoes: Halved, for sweetness and a burst of color.
For the Cilantro Lime Dressing:
- ¼ cup Cilantro Leaves: Loosely packed, for fresh, herbaceous flavor.
- ¼ cup White Wine Vinegar: Acidity with a softer, milder profile than regular vinegar.
- ¼ cup Olive Oil: For a smooth base and to bring everything together.
- 2 tablespoons Lime Juice: Freshly squeezed for zesty citrus flavor.
- 2 tablespoons Maple Syrup: For a subtle sweetness to balance the tang.
- ½ teaspoon Dijon Mustard: Adds depth and helps emulsify the dressing.
- ⅛ teaspoon Salt: To enhance all the flavors in the dressing.
Instructions
- Puree all dressing ingredients until smooth.
- In a bowl, layer butter lettuce, cucumber, corn, red onion, cherry tomatoes, and avocado.
- Prior to serving, drizzle with Cilantro Lime Dressing.
Notes
- Add the dressing just before serving so the salad stays fresh and crisp.
- This salad is a great accompaniment to a glass of sparkling water or wine served chilled.
