The best summer recipes involve minimal prep and little to no cooking, which is why this light, refreshing salad is always in my rotation. It’s packed with rich and creamy avocado, perfectly ripe cherry tomatoes, sliced red onion, and plenty of cilantro, all tossed together in a simple lemon vinaigrette. The best part? It only takes 10 minutes to make, meaning you can get back outside and enjoy the sunshine.
5 Ways to Customize This Simple Summer Salad
Whether you’re looking to bulk it up or just use up what’s in your fridge, here are five ways to riff on this effortless summer side.
How Long Can Avocado Last in a Salad?
Any salad containing avocado is best eaten the day it’s made, before the avocado starts to brown. With that said, this salad can be refrigerated in an airtight container for up to three days.