Pioneer Woman avocado salad is a fresh, no-cook side dish with ripe avocados, tomatoes and cucumber tossed in a tangy three-ingredient salsa verde dressing. You need just 15 minutes, which makes it a natural fit for summer cookouts, picnics or potluck tables where you want something light.
Toss the diced avocado in lime juice first, since the acid slows browning and keeps every piece bright green through serving. Skip that step and the salad turns grayish within 20 minutes on the table.
The salsa verde dressing sets this apart from most avocado salads that just use a plain vinaigrette or a squeeze of lime. Whisking jarred salsa verde with olive oil and lime juice gives each piece a tangy, slightly smoky coat without hiding the avocado flavor.
Pioneer Woman Avocado Salad
Course: SaladCuisine: AmericanDifficulty: Easy6
servings15
minutes227
kcalCreamy avocado chunks, crisp cucumber and juicy tomatoes get tossed in a three-ingredient salsa verde dressing for a bright, crunchy salad with no lettuce needed.
Ingredients
1/4 c. salsa verde
2 tbsp. fresh lime juice, divided
2 tbsp. extra virgin olive oil
3 Hass avocados, peeled and diced (or chopped)
2 medium tomatoes, cored and diced (or chopped)
1 English cucumber, halved lengthwise and thinly sliced
3 green onions, thinly sliced
1/2 tsp. kosher salt, plus more to taste
1/2 c. chopped fresh cilantro
Ground black pepper, to taste
Directions
- Make the dressing: Whisk the salsa verde and 1 tablespoon of lime juice in a medium bowl, then stream in the olive oil while whisking until combined.
- Toss the salad: Once the dressing is ready, toss the diced avocado with the remaining 1 tablespoon of lime juice in a large bowl. Fold in the tomato, cucumber, green onion and salt, then add the cilantro and the dressing before seasoning with more salt and pepper to taste.
FAQs
Can I use a different dressing instead of salsa verde?
A basic lime vinaigrette or even a citrus ranch works if you don’t have salsa verde on hand. The salsa verde adds a specific tomatillo tang though, so the overall flavor will shift toward a more traditional chopped salad without it.
How long will this avocado salad keep in the fridge?
It holds for about 4 to 6 hours in a sealed container, since the lime juice slows browning but won’t stop it overnight. Plan to eat it the day you make it, because the avocado gets mushy and dark after sitting too long.
Can I prep any of the ingredients in advance?
Dice the tomatoes, slice the cucumber and green onions, and whisk the dressing a day ahead if you keep everything in separate containers. Wait to cut the avocado until right before serving, because it browns fast even with lime juice on it.
Do I need a whisk to make the dressing?
A fork works just as well for mixing the salsa verde, lime juice and oil, since it’s already smooth enough to blend with little effort. You could also shake everything in a small jar with a tight lid, which gets it combined faster than whisking by hand.
What is the most common mistake when making avocado salad?
Using avocados that aren’t ripe enough is the biggest one, because firm pieces stay hard and don’t soak up the dressing the way they should. Overdressing is the other trap, so stick to the amount in the recipe and add more only after you taste it.
