Avocado Salad with Lime Cilantro Dressing

Ingredients

• 6 leavesbutter lettuce
• 80 g (½ cup)corn
• 1Hass avocado, diced
• ½English cucumber, diced
• 40 g (¼ cup)red onion, finely diced
• To tastecherry tomatoes, halved
• 15 g (¼ cup, loosely packed)coriander leaves
• 60 ml (¼ cup)white apple vinegar
• 60 ml (¼ cup)olive oil
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)maple syrup
• 2.5 ml (½ teaspoon)Dijon mustard
• 0.6 g (⅛ teaspoon)salt

Instructions

1. 1

   Mix the salad

   In a mixing bowl, combine the corn, diced avocado and cucumber, finely diced red onion, halved cherry tomatoes and coriander leaves.

2. 2

   Whisk the dressing

   In a separate bowl, whisk the white apple vinegar, olive oil, lime juice, maple syrup, Dijon mustard and salt until blended.

3. 3

   Dress the vegetables

   Pour the dressing over the salad mixture and toss gently so the ingredients are coated.

4. 4

   Serve on lettuce

   Arrange the salad on the butter lettuce leaves and serve.

What is avocado salad with lime coriander dressing?

This is an American-style composed salad: ripe avocado and fresh vegetables are tossed with a tangy, slightly sweet dressing, then served on butter lettuce. Its appeal is the contrast between creamy avocado, crisp cucumber and onion, juicy tomatoes and bright citrus.

The method keeps things simple, with no cooking beyond preparing the ingredients. The lime, vinegar and coriander bring freshness, while maple syrup softens the dressing’s sharp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 14g carbs, 18g fat.

The recipe provides 220 kcal per serving, with 14 g of carbohydrate, 18 g of fat and 3 g of protein. Avocado and olive oil contribute most of the fat, while the corn, maple syrup and vegetables provide carbohydrates; the salad is relatively low in protein. For a more balanced plate, serve it with beans, chicken or fish.

Choose ripe avocado

Avocado: Use one that yields slightly to gentle pressure but is not mushy. Dice it shortly before serving so it holds its shape in the salad.

Vegetables: A firm cucumber and ripe, intact cherry tomatoes give the mixture a pleasing contrast in texture. Finely dice the red onion so its flavour is distributed rather than overwhelming any one bite.

Balance the dressing

Whisking: Mix the vinegar, olive oil, lime juice, maple syrup, mustard and salt until they come together. The mustard helps the oil and acidic ingredients blend into a more cohesive dressing.

Taste: The dressing balances tartness with sweetness, but the exact result depends on the lime and vinegar. If you adjust it, do so gradually, tasting as you go.

Toss gently

Avocado: Add a light touch when tossing, as ripe pieces can break down quickly. Fold the ingredients together just until coated.

Timing: Dress the salad close to serving time. This keeps the vegetables fresh and avoids leaving the avocado sitting in the dressing for too long.

Serve on butter lettuce

Leaves: Use the butter lettuce as a bed or as individual cups for the salad. Pat the leaves dry first so the dressing clings to the vegetables rather than collecting at the bottom.

On the side: Serve with grilled chicken, fish, beans or warm bread if you want to make the meal more substantial. The salad also suits a picnic or casual summer meal.

Make it ahead

Preparation: The dressing can be whisked separately ahead of time and kept covered in the fridge. Cut and combine the vegetables shortly before eating, especially the avocado.

Serving: If you need to transport the salad, keep the dressing and lettuce separate until just before serving. This helps the leaves stay crisp.

Recipe notes & tips

• Pat the butter lettuce dry before arranging the salad on it.
• Dice the avocado just before mixing to help it keep its colour and shape.
• Whisk the dressing well so the mustard helps it come together.
• Add the dressing gradually and toss gently to avoid crushing the avocado.
• Keep the dressing separate until serving if preparing the salad in advance.

Variations

• Add beans: Fold in drained black beans for a heartier salad.
• Add crunch: Scatter toasted pumpkin seeds over the top just before serving.
• Use sweetcorn: Fresh or tinned sweetcorn both work; drain tinned corn well.
• Make it spicier: Add finely chopped chilli to the dressing.
• Swap the herbs: Use fresh parsley instead of coriander for a different flavour.

Common mistakes to avoid

• Overripe avocado: It can turn to mush when tossed; choose one that is just ripe.
• Wet lettuce: Water dilutes the dressing; dry the leaves thoroughly after washing.
• Overmixing: Too much tossing breaks up the avocado; fold the salad together gently.
• Dressing too early: The vegetables can lose their fresh texture; add the dressing shortly before serving.
• Uneven onion pieces: Large chunks can dominate a bite; dice the onion finely as directed.

How to store

Store leftover salad covered in the fridge and eat it within a day; the avocado may darken and soften. Keep any undressed components and dressing separate where possible, and serve cold rather than reheating.

Frequently asked questions