5 Minute Avocado Salad

Ingredients

• 3avocados, sliced
• ½lime, juiced
• 1–2 teaspoonswhite wine vinegar
• 30 g (¼ cup)aged Manchego cheese, chopped
• 18–27 g (2–3 tablespoons)pine nuts
• to tastesalt
• to garnishcoriander

Instructions

1. 1

   Toast the pine nuts

   Toast the pine nuts in a skillet over medium heat, then set them aside.

2. 2

   Mix the dressing

   Whisk the lime juice with the vinegar. Sprinkle the mixture over the sliced avocados.

3. 3

   Fold and garnish

   Add the Manchego and pine nuts with a pinch of salt, then gently fold everything together. Finish with the coriander.

What is avocado salad?

Avocado salad is a simple dish built around ripe avocado, often paired with a sharp dressing and a few contrasting toppings. This version has no specific cuisine stated, and keeps the preparation deliberately quick.

Lime and vinegar brighten the rich avocado, while toasted pine nuts bring crunch and Manchego adds a savoury, firm bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 6g protein, 14g carbs, 28g fat.

Avocado supplies most of the fat, while the pine nuts and Manchego add further fat and a little protein. The avocado and lime contribute most of the carbohydrates; serve a modest portion alongside a protein-rich main and extra vegetables for a more balanced plate.

Choosing the ingredients

Avocados: choose ripe fruit that gives slightly when pressed but is not mushy, so the slices hold their shape when folded.

Manchego: aged cheese gives the salad a salty, savoury contrast. Chop it into small chunks so a little reaches each serving.

Toast the pine nuts

Pine nuts: toast them in a dry skillet over medium heat, keeping an eye on them as they colour quickly. Set them aside once toasted so they do not continue cooking in the hot pan.

Balance the dressing

Lime and vinegar: whisk the two together before adding them to the avocado for an even, tangy coating. The recipe gives a range for the vinegar, so start with the smaller amount if you prefer a gentler sharpness.

Keep the texture

Gentle folding: add the cheese, pine nuts and salt, then turn the ingredients together carefully. This helps keep the avocado in slices rather than mashing it into a dressing.

Serve it fresh

Timing: the salad takes about five minutes to prepare and is best served as soon as it is assembled. The lime helps brighten the avocado, but it will still darken with time.

On the side: serve it with grilled bread, a simple soup or a meal that needs a fresh, creamy counterpoint.

Recipe notes & tips

• Use avocados that are ripe but still firm enough to slice.
• Toast the pine nuts in a dry skillet and watch them closely.
• Taste the dressing before adding it, then adjust the vinegar within the stated range.
• Fold the ingredients gently to keep the avocado pieces intact.
• Add the coriander just before serving for a fresh finish.

Variations

• Add rocket: fold in a handful just before serving for a peppery leaf.
• Use lemon: swap the lime juice for lemon juice for a different citrus note.
• Try another hard cheese: use a similarly savoury, firm cheese in place of Manchego.
• Add cherry tomatoes: halve them and fold them in gently for a juicy contrast.

Common mistakes to avoid

• Overripe avocado: it can collapse when mixed, so choose fruit that gives slightly but holds its shape.
• Burnt pine nuts: they colour quickly, so stay by the skillet and remove them as soon as toasted.
• Too much vinegar: the dressing can overpower the avocado, so begin with 1 teaspoon and taste.
• Rough mixing: vigorous stirring mashes the avocado, so fold the toppings in gently.
• Making it too early: the avocado can darken, so assemble the salad shortly before serving.

How to store

This salad is best eaten straight after making. If needed, refrigerate leftovers in an airtight container and use within a day; the avocado may darken, and the salad is not suited to reheating.

Frequently asked questions