Can I substitute soy sauce?

Yes, use lemon or lime juice, or simply add salt. The flavor will change but will stay fresh.

How to pick the right avocado?

Choose one with dark, slightly bumpy skin that gives gently when pressed. Too hard = unripe, too soft = overripe.

Yes, add thinly sliced red or white onion for a kick. If it's too strong, soak in cold water for 5 minutes.

What if the avocado turns brown?

Browning is natural oxidation. To prevent it, coat with lemon juice immediately. If it happens, just remove the discolored parts.

Can I make it oil-free?

Yes, but oil helps carry flavors. You can halve the oil or replace it with yogurt to lower calories.

Avocado salad

Name: Avocado salad
Total time: 10 min
Yield: 2 порции
Cuisine: International
Ingredients: Tomatoes — 100 g; Bell pepper — 200 g; Avocado — 200 g; Soy sauce — 10 g; Olive oil — 10 g

102

20min

520g

Nutrition per 100g

172

This avocado salad is a feast for food lovers. Creamy avocado, sweet bell pepper, and juicy tomatoes, combined with a tangy soy sauce and olive oil dressing, create an explosion of flavors. Quick, healthy, and incredibly delicious — perfect for a snack or a light dinner. Just 172 calories per serving — enjoy guilt-free!

DietBreakfastFromFreshProductsFats & OilsSaladsVegetables

WHAT YOU WILL NEED

From ingredients

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SIMPLE PROCESS

Step by step recipe

For the perfect salad, slice the pepper into thin strips, the tomatoes into thin slices, and the avocado into cubes. Whisk the dressing separately and dress the salad right before serving to keep the avocado from browning. Follow our steps for a salad that looks restaurant-worthy.

Step 1

Prep the Veggies

Wash all produce. Cut avocado in half, remove the pit. Deseed bell pepper. Rinse tomatoes.

Step 2

Slice the Pepper

Cut bell pepper into thin, lengthwise strips, about 2 inches long. Place in a large bowl.

Step 3

Slice the Tomatoes

Cut tomatoes into thin wedges or half-moons. Add to the bowl with pepper.

Step 4

Dice the Avocado

Scoop out avocado flesh and cut into ½-inch cubes. Sprinkle with lemon juice (optional) and add to the bowl.

Step 5

Make the Dressing

In a small bowl, whisk together soy sauce and olive oil until combined. Season with pepper if desired.

Step 6

Toss and Serve

Drizzle dressing over the salad just before serving, gently toss. Garnish with herbs and serve immediately.

CHEF'S TIP

Choose a Ripe Avocado

Pick an avocado that yields slightly to gentle pressure but isn't mushy. Dark, bumpy skin is a sign of ripeness. A little give means it's ready to use.

Slice the Pepper Right

Remove seeds and membranes from bell pepper, then cut into thin, long strips. This makes them easy to mix and gives a pleasant crunch.

Keep Avocado Green

To prevent browning, sprinkle the avocado cubes with lemon or lime juice right after cutting. Adding citrus to the dressing also helps slow oxidation.

Customize the Dressing

Soy sauce and olive oil are a classic base, but feel free to add balsamic vinegar, honey, or chili flakes for extra depth. Adjust to your taste.

SUBSTITUTIONS

Add your taste

Add Cucumber Replace 50 g of bell pepper with fresh cucumber, sliced into half-moons. Adds extra freshness and juiciness.
Add Chicken Breast Add 100 g of cooked chicken breast, shredded, to make the salad more filling and protein-rich.
With Cilantro and Lime Instead of soy sauce, dress with lime juice, olive oil, and chopped cilantro for a Mexican twist.
Lemon Dressing (Soy-Free) Replace soy sauce with lemon juice, salt, and pepper for a bright, citrusy version.

HOW TO STORE

How to Store Avocado Salad

Best prepared fresh. If leftovers remain, transfer to an airtight container, sprinkle with lemon juice, and refrigerate for up to 1 day. Avocado may brown, so consume soon. Not recommended for freezing.

GOOD TO KNOW