Spring Salad with Avocado

Spring salad with avocado became my favorite way to welcome warmer weather after I threw one together for a spontaneous picnic with a few friends. I had just picked up some local veggies and ripe avocados from the farmer’s market and this fresh bowl came together in minutes but looked like it belonged at a fancy brunch.

Since then I’ve loved making it on sunny days when I want something light colorful and full of crunch because the creamy avocado and crisp vegetables balance each other perfectly and every bite feels like a celebration of spring.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Mixed greens – Acts as the fresh base and adds volume and texture.
• Avocado – Creamy, rich, and full of healthy fats that make this salad extra satisfying.
• Cherry tomatoes – Bring juicy bursts of flavor and color.
• Cucumber – Adds refreshing crunch and lightness.
• Yellow bell pepper – Sweet and crisp for a colorful contrast.
• Ranch dressing – Creamy and herby, it ties all the flavors together.
• Lemon juice – A quick splash brightens the veggies and keeps the avocado fresh.
• Salt – Enhances all the fresh ingredients.
• Black pepper – Adds a light peppery kick.

Tools You’ll Need

• Large salad bowl – I use this to combine and toss everything together easily.
• Knife – Essential for slicing vegetables and avocado.
• Cutting board – For prepping all the ingredients safely.
• Spoon – Helps scoop out and slice the avocado cleanly.
• Small bowl – If you want to mix your dressing or drizzle lemon juice separately.
• Salad tongs – Great for tossing and serving without bruising the greens.

Instructions

Step 1: Prep the Vegetables

I start by rinsing the greens, tomatoes, cucumber, and bell pepper then I slice everything into bite-sized pieces so they mix well in the bowl.

Step 2: Slice the Avocado

I cut the avocado in half, remove the pit, and scoop it out gently with a spoon then I slice it thinly or fan it out for a pretty presentation.

Step 3: Assemble the Salad

In a large salad bowl I layer the greens first then add the tomatoes, cucumber, bell pepper, and avocado on top so the colors really pop.

Step 4: Dress and Season

I drizzle ranch dressing over the top and add a squeeze of lemon juice then I finish with a pinch of salt and pepper to bring everything together.

Step 5: Toss and Serve

I gently toss the salad right before serving or leave it layered if I want to keep it visually pretty for guests.

Tips

For extra texture I love adding toasted nuts or seeds like sunflower or pumpkin seeds. You can also switch the dressing balsamic vinaigrette or lemon tahini both work beautifully. I sometimes sprinkle feta or goat cheese for extra creaminess or serve it with grilled chicken for a full meal.

Ways to Serve

This spring salad with avocado is perfect as a light lunch or a side for grilled fish or chicken. It’s great for picnics, potlucks, or even as a base for a build-your-own salad bar with toppings on the side.

Frequently Asked Questions

Can I make Spring Salad with Avocado ahead of time?

Yes, just wait to slice and add the avocado and dressing until right before serving to keep it fresh.

What dressing goes best with Spring Salad with Avocado?

Ranch is great, but you can also use lemon vinaigrette, honey mustard, or even green goddess dressing.

How do I keep the avocado in Spring Salad with Avocado from browning?

Toss it gently with a bit of lemon juice right after slicing to keep it bright and green.

See You in the Kitchen

I hope you give this spring salad with avocado a try! It’s simple, fresh, and full of flavor—the kind of dish that brightens your plate and your day. I’d love to hear what you added or paired it with!

Happy Cooking!

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