Description
A fresh and vibrant avocado salad packed with crunchy textures, juicy bursts of pomegranate, and a bright lemon dressing, perfect for a light and refreshing meal.
Ingredients
Scale
- 2 large avocados, ripe but firm, sliced into thin ribbons
- 1 large cucumber, peeled into ribbons
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup pomegranate seeds
- 1/3 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare all ingredients by slicing the avocados, peeling the cucumber into ribbons, and thinly slicing the red onion.
- Chop the fresh parsley and cilantro, and set aside.
- In a large mixing bowl, gently combine avocado slices, cucumber ribbons, red onion, parsley, cilantro, pomegranate seeds, and walnuts.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well blended.
- Drizzle the dressing evenly over the salad.
- Gently toss all ingredients to coat without breaking the avocado slices.
- Taste and adjust seasoning if needed.
- Serve immediately for best freshness and texture.
Notes
- Use ripe but firm avocados to maintain structure.
- Add the dressing just before serving to keep ingredients fresh.
- Lightly toast walnuts for deeper flavor.
- Store leftovers in an airtight container and consume within 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: avocado salad, healthy salad, fresh salad, vegan salad, cucumber avocado salad