This 3 Ingredient Avocado Salad is a vibrant, creamy delight that comes together in just 10 minutes. Perfectly ripe avocados blend with crisp, refreshing veggies for a dish that’s as nourishing as it is effortless. Each bite offers a buttery smooth texture, balanced by a zesty tang and a hint of crunch, making it a feast for your senses.
Packed with healthy fats, fiber, and essential vitamins, this salad is a guilt-free way to fuel your day. Whether you’re whipping up a quick lunch or a light side dish, its simplicity and bold flavors will leave you craving more. It’s proof that delicious, wholesome meals don’t have to be complicated!
Simple Ingredients for a Fresh Avocado Salad
- 1 cup cherry tomatoes, halved (use ripe, sweet tomatoes for best flavor)
- 2 avocados, diced (choose avocados that are slightly soft to the touch)
- 1 (6.5 ounce) jar marinated artichoke hearts, coarsely chopped (reserve the marinade for added flavor)
Easy Step-by-Step Instructions
- In a mixing bowl, gently fold the halved cherry tomatoes and diced avocado together. Be careful not to mash the avocado.
- Drain the marinated artichoke hearts, saving the marinade in a small bowl for later use.
- Mix the chopped artichoke hearts into the tomato and avocado mixture until everything is evenly combined.
- For extra flavor, drizzle some of the reserved marinade over the salad to taste. Toss lightly to coat.
Easy Sauce and Topping Ideas
Elevate your avocado salad with a drizzle of lemon juice or balsamic glaze for a tangy kick. For a creamy twist, mix a spoonful of Greek yogurt or tahini into the reserved marinade. Top with crumbled feta, toasted pine nuts, or a sprinkle of red pepper flakes for extra texture and flavor.
Perfect Pairings: Serving Suggestions
This avocado salad is a versatile side dish! Serve it alongside grilled chicken, seared salmon, or a quinoa bowl for a complete meal. It also pairs beautifully with crusty bread or as a topping for toasted crostini for a light appetizer.
Storage Tips for Freshness
Since avocados brown quickly, store leftovers in an airtight container with a piece of plastic wrap pressed directly onto the salad to limit air exposure. Enjoy within 1-2 days for the best texture. Avoid freezing, as the avocado will become mushy.
Quick Recipe Variations
Swap out cherry tomatoes for sundried tomatoes or add cucumber slices for extra crunch. If you’re not a fan of artichoke hearts, try roasted red peppers or kalamata olives instead. For a protein boost, toss in chickpeas or grilled shrimp.
Time-Saving Prep Tips
Use pre-chopped artichoke hearts to save a step, or prep your avocado and tomatoes the night before. Keep the avocado pits and place them in the salad bowl to help slow down browning while you assemble the rest of the ingredients.
3 Ingredient Avocado Salad
Ingredients
- 1 cup cherry tomatoes, halved
- 2 avocados, diced
- 1 (6.5 ounce) jar marinated artichoke hearts, coarsely chopped
Instructions
- Gently fold halved tomatoes and diced avocado together in a mixing bowl.
- Drain marinated artichoke hearts and set drained marinade aside.
- Mix in chopped artichoke hearts until well combined.
- Add reserved marinade as desired for flavor.