Mexican Avocado Salad

By Alexandra Caspero on June 17, 2019
My favorite avocado salad! A must make for the summer or anytime you have an abundance of avocado.
Serves 4

Mexican Avocado Salad! This simple avocado salad is the perfect summer salad. Light, simple and ready in just 10 minutes.

Ready for the best salad of your life? This avocado salad is so dreamy, I pinkie-promise it will be a mainstay recipe in your house.

I had never heard of avocado salad before until I attended my cousin’s wedding a few years ago in Sedona. Besides the magic of being in the middle of nowhere, underneath a canopy of stars and trees, none of us could stop talking about the Mexican avocado salad that was served for dinner.

Oh my. I’m pretty sure between my sisters and I, we asked for at least 3 more helpings. I was also 6 months pregnant at the time and absolutely using that to my advantage. Is a caterer really going to deny a sweaty, pregnant woman more avocado?

It was so simple yet mind-blowing at the same time. Even though I consider myself to be an avocado freak (and raising another!), it never occurred to me that I could make a salad out of avocados… and not much else. You are going to want to try this one!

Mexican Avocado Salad

Avocado Salad Ingredients & Substition Notes

After badgering the chef for the secret recipe, I learned that it was as simple and easy as presented to be. In addition to fresh avocado, you will need:

  • Red onions. Because raw onions can be overpowering, I recommend very thinly slicing them when adding to this salad. 
  • Ripe tomato, seeded and chopped 
  • fresh cilantro 
  • Extra-virgin olive oil 
  • Fresh lime juice and lime zest; alternatively you can use fresh lemon juice 
  • Salt and freshly ground black pepper 
Mexican Avocado Salad

Avocado Salad Instructions

In the years since, I’ve been making this avocado salad at least a few times a month during the summer. It’s perfect with anything that comes off the grill and I’ve been known to scoop it with tortilla chips when I want additional salt and crunch. My recipe has evolved to sometimes include sliced cucumber and more tomato but that’s about as much of a liberty as I will take with it.

  1. Prep the ingredients

    Because the salad comes together quickly, I recommend prepping all of the ingredients ahead of time.

  2. Toss everything together.

    Once the ingredients are prepped, toss everything together in a medium bowl and season as desired with more salt, pepper or fresh lime juice as desired.

How to Cut Avocado for Salad

For avocado salad, I think the avocado looks best if sliced into either strips or large dice. Since the avocado will break down slightly as it’s tossed with the other ingredients, you want large chunks for easy eating.

To cut an avocado, slice in half then remove the pit. I do this by firmly placing my knife into the pit and then turning it slightly so that it gives to release. From there, I slice the avocado right in its shell, then use a spoon to remove the avocado from the skin. This tip works really well if the avocado is ripe, but not overly ripe.

Variations on this Avocado Salad

Instead of chopped tomatoes, you can sub in halved cherry tomatoes or grape tomatoes instead. 

You can sub in other herbs as well, like fresh chopped parsley or basil instead of cilantro. If you want additional veggies, fresh chopped bell pepper is also great in this avocado salad. For vegetarians, crumbled feta or cojita cheese also make for a great addition in this side dish.

If you are looking for other avocado salad recipes, check out my white peach, tomato and avocado salad recipe or my orange lentil and avocado salad recipe.

mexican avocado salad

Are Avocados Good For You?

We go through so many avocados at my house, with Van and I splitting one almost every morning. They are such a yummy source of good fats and I love watching his sweet face light up every time I ask him if he wants some ‘cado. I also love that it’s a healthy food we both enjoy so much together.

Heart-healthy avocados are a good source of fiber (11% of your DV) which long-time readers know is something that I am always preaching about. Dietary fiber adds bulk to the diet and can help you feel fuller faster, which increases satiety and helps manage weight. Pretty cool, right? When it comes to weight management (and gut health) fiber is key. Diets rich in healthy foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity and type 2 diabetes.

Mexican Avocado Salad

I always get asked about nutrition recommendations and for the most part, I like to keep it pretty simple. Eat more plants! That’s my #1 tip as only 10% of us are eating the recommended intake per day. Eating a variety of fruits and vegetables may help control weight and blood pressure and of course, avocados are a healthy nutrient-dense fruit.

Plus, they taste really, really delicious and isn’t that the best part? It’s amazing when nutrition and taste go hand-in-hand. I hear too often that clients think eating healthy, especially for weight loss, means sacrificing flavor. That couldn’t be further from the truth, especially when avocados are involved!

Frequently Asked Questions

How do you make a delicious avocado salad?

Keep it simple! This salad recipe highlights the buttery flavor and texture of the avocado. Adding too many ingredients will detract from that. All you need is fresh herbs, some thinly sliced red onion and juicy tomatoes for contrast, olive oil, lime juice and salt and pepper.

Can you put avocado in a salad the night before?

I don’t recommend making this ahead of time as the avocado will brown too much the longer it sits. If you want to make this salad ahead of time, combine the rest of the ingredients first and then add the fresh avocado.

How do you keep an avocado from turning brown in a salad?

The lime juice will help to reduce some of the natural browning of a cut avocado. That’s because the acidity in the fresh lim juice hinder the activity of polyphenol oxidase, which reduces browning.

What goes well with avocado salad?

This is the perfect side dish to any Mexican-inspired or Tex-Mex cuisine. Enjoy it alongside my Mushroom Fajitas, Veggie Enchiladas or Sweet Potato and Black Bean Enchiladas.

More Healthy Avocado Recipes

Now go enjoy this Mexican Avocado Salad, then come back here and tell me how much you love it!
Make sure to leave a comment and a rating; your feedback helps other readers and seeing you make my recipes makes my day!

mexican avocafo salad

Mexican Avocado Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salad, appetizer,
  • Method: no-cook
  • Cuisine: Mexican
  • Diet: Vegan


Mexican Avocado Salad! This simple avocado salad is the perfect summer salad. Light, simple and ready in just 10 minutes.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salad, appetizer,
  • Method: no-cook
  • Cuisine: Mexican
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salad, appetizer,
  • Method: no-cook
  • Cuisine: Mexican
  • Diet: Vegan


  • 4 large, ripe fresh avocados, roughly chopped
  • 1/2 cup very thinly sliced red onion
  • 1 beefsteak tomato, seeded and chopped
  • 1/8 cup chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 23 limes, zest and juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


1. Place the chopped avocados, thinly sliced onion, tomato and cilantro into a large bowl. Drizzle with olive oil, lime zest and juice, and salt and pepper. Season to taste, adding more lime juice/salt/pepper as desired.

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If you love this Mexican Avocado Salad recipe, then you’ll love these other Avocado Recipes: Avocado Chickpea Salad Sandwich, Kale Citrus Salad with Avocado, and The Best Guacamole Recipe

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Jen
      December 31, 2020 AT 2:24 pm

      This is my favorite side dish to make with any Mexican dishes. It’s like a slightly chucky guacamole. I literally eat the leftovers with a spoon straight out of the fridge. And the nice thing is due to the amount of lime juice, it keeps any leftovers from turning brown. SO YUMMY!

    2. olivia
      July 23, 2019 AT 10:50 am

      I normally don’t like to rate the recipes, but failed to control myself on this one, it was SO, so good!
      Much Love, Much Respect 🙂