The Avocado Salad That Was Always at the Potluck

There was always that one dish that disappeared before the rest at every family potluck, and for us, it was this avocado salad. No matter whose house we were at, whether it was a backyard barbecue or one of those folding-table-in-the-garage kind of get-togethers, someone always brought it. Cool, creamy avocado, sweet cherry tomatoes, crisp cucumber… it just worked. I still remember how the bowl would show up already half gone because the cousins couldn’t wait for dinner to start.

Funny thing is, no one really knew who first brought it. It kinda just appeared one summer and never stopped coming. My aunt claimed it was hers, then my mom swore it was actually Nana’s recipe. But I’m pretty sure they all made it their own way, sometimes with a splash of vinegar, other times a sprinkle of dill. Me? I like to keep it simple and fresh, just the way I remember grabbing a scoop of it with a paper plate balanced in one hand.

Now when I make it, I can’t help but think of those long afternoons filled with laughter, lawn chairs sinking into the grass, and a giant bowl of avocado salad getting passed around like it was a family heirloom. It’s nothing fancy, but it’s packed with flavor and memories, and honestly, that’s the best kind of recipe, isn’t it?

Ingredients

• 2 avocados – Creamy and ripe, just like the ones we’d slice open on the porch during summertime.

• 1 lb. cherry tomatoes – Sweet and juicy, they taste like they were picked straight from Grandma’s garden.

• 1 English cucumber – Cool and crisp, like the ones we’d snack on after school with a sprinkle of salt.

• ½ red onion – Thinly sliced for just the right bite, like how Mom always knew to add just enough.

• 1 lemon, juiced – A fresh squeeze of sunshine that brightens everything, just like those old kitchen windows.

• 1 tbsp olive oil – A drizzle of something simple that pulls it all together, like Sunday suppers used to.

• Salt, to taste – A pinch here and there, measured by memory more than spoons.

• Black pepper, to taste – A few cracks for warmth, like Grandpa always did with a heavy hand and a smile.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Wash all the produce thoroughly.

2. Slice the cucumber into quarters lengthwise, then dice it and add to a bowl.

3. Halve the cherry tomatoes and add them to the bowl.

4. Peel and dice the avocados, then add to the bowl.

5. Thinly slice the red onions and add them to the bowl.

6. Juice the lemon and sprinkle the juice over the ingredients.

7. Add the olive oil to the bowl.

8. Season the mixture with salt and pepper to taste.

9. Toss everything together until well combined.

10. Serve chilled.

Tips & Tricks for the Perfect Avocado Salad

• Use ripe but firm avocados – You want them creamy, not mushy. If they give slightly to a gentle squeeze, they’re just right, kind of like picking them out at the market with Mom.

• Chill your ingredients before assembling – A cold salad on a warm day hits differently. This little trick keeps it extra refreshing.

• Cut everything roughly the same size – For a balanced bite every time, just like how Aunt Jean used to say, “No one wants a forkful of only onion!”

• Add the avocado last – To keep it from getting too mashed during mixing, fold it in gently at the end.

• Serve it fresh – This salad is best enjoyed within a couple hours. It was never meant to sit around, just like the good old days when things were eaten right away.

• Make it your own – Toss in fresh herbs like dill or basil, crumble in some feta, or add a dash of red pepper flakes if you’re feeling adventurous, just like Grandma always did with whatever was in the fridge.

• Don’t skip the lemon juice – Not only does it add brightness, but it helps keep the avocado from browning, an old kitchen trick that still works wonders.