This avocado salad is for you if:
- You’re craving avocado salad.
- You have a surplus of avocados (lucky you).
- You’re sick of avocado toast and guacamole (is this a thing? surely not).
This salad features ripe avocado slices covered in a fresh lime dressing, topped generously with a contrasting crisp-and-crunchy blend of chopped radish, green onion, jalapeño, and herbs.
I can’t get enough of that garden-fresh combination lately, and it perfectly balances the rich, creamy avocados in this salad.
Avocado Salad Notes
Given the avocado base, this salad requires some extra consideration.
First, you’ll want to wait to slice the avocados until you’re about ready to serve the salad so they don’t brown too much. You could, however, mix the dressing and herb topping together in advance so those are ready.
Second, this salad is best consumed in one sitting, since avocados don’t always store well. If you’re only serving a couple of people, the recipe is easily halved. All that said, this fun salad is totally worth the effort!
Avocado Tips
Pick ripe avocados
Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing. I always buy an extra avocado to be sure I get enough good ones.
Preparation matters
After some avocado salad trial and error, I designed this one so you don’t toss avocado with the other ingredients, which makes them look fuzzy and transfers green color to the rest.
I learned a new trick from Melissa Clark on how to get the cleanest avocado slices. You’ll see how when you get to the instructions!
Please let me know how you like this avocado salad in the comments! Your feedback means so much to me and keeps me inspired.
Extra avocados? Here are more of my favorite avocado recipes: avocado toast (plus variations), the best guacamole, creamy avocado dip, Gaby’s cucumber salad, roasted and raw carrot salad, and more!
Fresh Herbed Avocado Salad
- Author:
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: By hand
- Cuisine: Mexican
This salad is for avocado lovers! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas. Recipe yields 4 generous or 6 smaller servings.
Ingredients
- ½ cup raw pepitas (green pumpkin seeds)
- ¼ teaspoon chili powder
- ¼ teaspoon extra-virgin olive oil
- Pinch of salt
- ½ cup chopped radish (about 3 medium)
- ½ cup chopped green onion
- ½ cup chopped fresh cilantro, parsley, basil, dill or any combination thereof
- 1 medium jalapeño, seeds and membranes removed, chopped (omit if sensitive to spice)
- 4 large just-ripe avocados
- ¼ cup lime juice (about 1 to 2 limes)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey or maple syrup
- ½ teaspoon fine sea salt, plus flaky sea salt for finishing (optional)
- Lime zest for garnish, optional
Instructions
- Since avocados start browning once they’re cut, we’re going to prepare everything else first. Toast the pepitas in a large skillet over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and stir in the chili powder, olive oil and pinch of salt. Set aside to cool.
- Meanwhile, combine the chopped radish, green onion, herbs and jalapeño in a bowl, and set aside.
- To prepare the dressing, whisk together the lime juice, olive oil, honey and salt in a small bowl. Set aside.
- You can slice or dice the avocados however you’d like, but for the prettiest slices (like mine), first cut the avocados in half and remove the pits. Then cut the halves in half again to make long quarters. Peel the avocado skin off each quarter and carefully slice it into long strips.
- To assemble, place the avocado in a medium serving bowl or platter. Drizzle the dressing all over them. Stir the toasted pepitas into the herb mix, then spoon it over the avocados. Finish the salad with optional flaky salt and/or lime zest.
Notes
Recipe inspired by Melissa Clark’s avocado salad with herbs and capers.
Make it vegan: Use maple syrup instead of honey.
Storage suggestions: This salad is best consumed within an hour or two. However, if you have leftovers, you can press plastic wrap against the top and store it in the fridge for a day or so (the avocado will likely brown a bit but it won’t affect the flavor much).
Change it up: You might really enjoy crumbled feta or Cotija cheese on this salad.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Amy Kaufman
This one looks soooo amazing. I use many many of your recipes on a weekly basis. So grateful!
★★★★★
Kate
I love hearing that, Amy! Thanks for keeping my recipes in your rotation.
dana
Gorgeous, friend!
Kate
Thank you! :)
Marilyn J Smith
Why don’t you allow me to send to a friend by email? Please!
★★★★
Kate
I’m sorry, Marilyn. You can send the recipe link, if you like! :)
Juliet Kitchen
I love the tip about the avocado. I’m guilty of tossing it with the rest of the ingredients and it does look fuzzy. Thanks.
★★★★★
Kate
You’re welcome!
Emily
Hi! I got super excited when reading this post! Something new to try with avocados! I fun trick I learned: It is true that you can help an avocado ripen by putting it in a brown paper bag with a banana. Some say an apple works just as well-but I don’t know the truth about that. This is just an interesting fact I wanted to share for all those people who can’t find a ripe avocado.
Kate
Yay, glad this recipe found the right reader! Great tip about the avocado, thanks for sharing! I think both bananas and apple release ethylene gas and that’s what speeds the ripening (if I remember correctly)… maybe bananas release more?
Sneh | Cook Republic
I am loving the texture on this salad, looks so fresh and crunchy and creamy all at once. Making it this weekend! Thanks for a lovely recipe x
★★★★★
Kate
Thank you, Sneh! Hope you love it. Your recipes are always so lovely. :)
Gaby Dalkin
Never met an avocado dish I didn’t like…
Kate
amen!
Trish
Wonderful for both recipes! I also got your cookbook and look forward to making moregoodies!
★★★★★
Kate
Thank you so much for your support, Trish! I really appreciate it and hope you love the book.
r.a.
My husband is enjoying this as I type and he said to thank you from him. Another winning recipe from Kate!
★★★★★
Kate
Hooray! Thanks, R.A.!
Cassie Autumn Tran
Ever since I’ve added avocados into my salads, I have NEVER EVER turned back. They add the most glorious flavors and healthy fats into the other ingredients! But this screams: “WANT SOME SALAD WITH YOUR AVOCADOS?” And I LOVE IT. Haha! Definitely will give this a shot sometime!
Kate
Right?! SO good. :)
Karine
Do you have info how much calorie your salads? and also other your receipts
★★★★★
Kathrin
You can check the nutrition information tab below the recipe, its all in there :)
Kathrin
Made a serving of this for my work lunch – so yummy. I just made everything but the avocado, and then cut up and added the avocado right at my desk, so it was nice and fresh. Such a nice light lunch for hot days.. I’ll definately make it again!
My only suggestion: Maybe add (roughly) how many limes are needed for the 1/4 cup lime juice? I tried estimating how many limes = 1/4 of a 1/4 cup, but ended up just winging it. Also, its easier, especially for beginner cooks, to make a grocery list with a number of limes rather than the amount of juice needed.
★★★★★
Kate
Kathrin, that’s a great idea! Thank you for reporting back. I’m sorry that I didn’t include the approximate number of limes—I usually do that for citrus and it must have slipped my mind this time! Fixed it. :)
Kerri
The whole family, including my picky teens loved this! Huge hit! Tasted fresh and nutritious!
★★★★★
Kate
Win! Thank you, Kerri for sharing and for your review.
Connie Radwanski
Absolutely loved this salad. So fresh and filling. Perfection
★★★★★
Kate
Hooray! Thank you, Connie.
Melodie
Really tasty. Just love it! lot of flavours in there and super easy and quick to prepare – reachable for new-born mummies :)
★★★★★
Kate
Wonderful to hear, Melodie! Thanks so much for your review.
Kym
Hi I haven’t made this Avocado Recipe yet but what can I replace the radish with as we don’t like it?
The rest of the recipe is terrific & I can’t wait to try it.
Thanks so much
Kym McMaster
★★★★★
Kate
You could leave it out or maybe increase some green onion or add in white onion if you prefer that. Thanks for your review, Kym.
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Jicama? Just a thought.
Also, I’m surprised at how un-radishy this salad tastes. Must be all the competing flavors.
One of our many favorites from Cookie and Kate. We use sunflower seeds in lieu of pepitas which are a little more pricey here.
★★★★★
Marianne Ellman
Absolutely delicious, thank you for the work you have put into this….will be making this a weekly meal in our house
★★★★★
Kate
You’re welcome! I’m glad you love it, Marianne.
Cara
I’m thinking of making this, is it a mix of those herbs or is it cilantro or basil etc how do you make it
Thanks :)
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I never have fresh basil anymore. But I’ve made this recipe many times in 2 ways: half parsley/half cilantro, all parsley, and all cilantro. The one I like least is all cilantro; the others are just great.
★★★★★
Anu
Made this yesterday for a dinner with friends, it was a hit. Everybody loved it, so thankful!
★★★★★
Kate
I’m happy everyone loved it, Anu! Thanks for your review.
sheila
Tasted wonderful! Thanks for another great recipe.
★★★★★
Kate
You’re welcome, Sheila!
Barb
this was so good! I’d like to make it every day!
Kate
Thanks, Barb!
ofeliawood85
I love to try this recipe for my family.
★★★★
Kate
I hope you all enjoy it!
Jen T
Made for dinner tonight since my avocados seemed like they might be on their last legs. So good! My husband (not usually an avocado fan) ate his entire bowl and mopped up the dressing with a piece of baguette! Thanks for another wonderful recipe.
Kate
You’re welcome! A great way to use all your avocados.
Carly Rae
I love ❤️ love love this salad
★★★★★
Kate
I’m so happy to hear that, Carly! Thanks for your review.
Dale Michaelson
Hi Kate
I just had a heart attack which brought me to your site. Realizing I need to make some changes and get away from my high fat, high sodium diet.
I’m not a cook but I managed to make your Avocado salad and Quinoa Soup. Both are simply amazing. I ordered your cook book and can’t wait to try more stuff.
Thank You!
★★★★★
Kate
I’m really happy to hear you are ok and that the blog has been a great resource for you, Dale. Thanks for sharing. I hope you love the cookbook!
Sharon
Contrast of textures and colours with a bit of a kick, perfect.
★★★★★
Kate
Thanks for sharing, Sharon!
Nicole
I made this tonight and it was so delicious! The flavors were just the right mix. Definitely adding it as a regular dish I make. Thank you!
★★★★★
Kate
You’re welcome, Nicole!
elisa
Where can i buy real epitas? (:
★★★★★
Kate
You can get them with the nuts/seeds at the grocery store.
Danielle Marquez
I made this for a friend and it was great! Making it for another friend tomorrow!
★★★★★
Kate
That’s so kind of you! Thanks for sharing, Danielle.
Sandy P
This was delicious, thank you! We added some romaine lettuce as a base, but otherwise exactly followed the recipe. Will definitely make it again…youngest wants it again tomorrow for lunch!
★★★★★
Janine
Just made this salad. It was delicious!!!
★★★★★
Sally
So delicious! I prob doubled the herbs…or more. Yum!!
Bruce’s Weaver II
We just LOVE this salad!!! Have already made it 5 times the last few weeks!
The one adaptation I do that really takes this already exceptional recipe stratospheric is to use Trippleman’s Barrel Smoked Maple Syrup—a type of cocktail mixer. Wow!! Thanks for the inspiration. The mixed greens and roasted pumpkin seeds add marvelous tastes and textures. Now, if I can just slice those avocados more neatly!
Just ordered your cookbook so looking forward to experiencing and savoring many more exciting C & K culinary adventures.
★★★★★
Max P
Just made this and I love this salad! The contrast between the smooth avocado and crunchy seeds is just fantastic. And a little bit a kick with the jalapenos, my favorite salad of yours so far!
★★★★★
Feridelinko
Hi Kate, I have tried all the recipes I can find about avocado at least once and I do not neglect to write my humble comments to those which I like. I also love your recipe. Pepitas and radish suit the salad well, adding a nice taste and flavor.
★★★★★
Kate
Thank you! I’m happy you are loving it.
Fleur
Kate, I’ve been vego for almost two decades and have never been a salad person but your salads, especially this one, are an absolute game changer. You just nail the texture / flavour / satisfaction combination. Love love love your work. Thanks so much.
★★★★★
Katelyn
This is my new favorite salad, it is so good! The added herbs give it so much flavor and make others stand out. Thank you, your recipes never fail!
★★★★★
Manasi
Simply amazing!! The combination of avocados, herbs and roasted pepitas works so well. I added pomegranate seeds to lend additional refreshing flavor and color. The dressing is also perfect.
★★★★★
Kate
Thank you, Manasi! I’m happy you enjoyed it.
Marion
This recipe is amazing! I made it as an entree for a very-small-committee Christmas lunch yesterday and we all loved it. The only thing is that either we are ogres or there’s something wrong with the proportions, but the three of us ate it all (with 3 avocados instead of 4). Maybe we’re used to more substantial “meal” salads? :-D At least there was no issue with the leftovers! lol
★★★★★
Cara
What is the total amount of herbs needed here? I can’t tell if it’s a half a cup each or a half a cup total. Thank you!
Kate
Hi Cara! You need 1/2 cup total of one of those herbs, or mixed. I hope that helps!