Fresh Summer Avocado Salad

Name: Fresh Summer Avocado Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup unseasoned rice vinegar; 1/4 cup vegetable oil; 2 tablespoons water; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon sugar; 1 clove garlic, minced; 1 English cucumber, seeded and diced; 1 yellow bell pepper, seeded and diced; 1 pint cherry or grape tomatoes, halved; 1/4 cup fresh basil, finely chopped; 3 tablespoons fresh chives, chopped; 2 large avocados, halved, pitted, and diced

This vibrant salad brings together creamy avocado and crisp garden vegetables in a simple, tangy vinaigrette.

By Daily Recipes Book· 🌍 American· July 15, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

0 minutes

Total

20 minutes

Serves

There is something so satisfying about a salad that packs a crunch and a creamy finish all in one bowl. This recipe is a favorite for warm afternoons because it is refreshing, light, and features the best produce of the season. It is a wonderful dish to bring along to a backyard barbecue or to serve as a side with grilled chicken.

The secret to getting the best flavor here is the marinating time. By letting your cucumbers, peppers, and tomatoes sit in the dressing for a little while before you add the avocado, the juices blend perfectly. Just remember to fold in those avocados right at the very end so they stay beautiful and firm.

Ingredients

1/4 cup unseasoned rice vinegar
1/4 cup vegetable oil
2 tablespoons water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
1 clove garlic, minced
1 English cucumber, seeded and diced
1 yellow bell pepper, seeded and diced
1 pint cherry or grape tomatoes, halved
1/4 cup fresh basil, finely chopped
3 tablespoons fresh chives, chopped
2 large avocados, halved, pitted, and diced

Instructions

1
Whisk the rice vinegar, vegetable oil, water, salt, black pepper, sugar, and minced garlic together in a large mixing bowl.
2
Add the diced cucumber, bell pepper, halved tomatoes, basil, and chives to the bowl with the vinaigrette.
3
Cover the bowl and place it in the refrigerator to chill for at least 20 minutes, or up to 3 hours, to let the flavors meld.
4
Gently fold in the diced avocados just before you are ready to serve to keep them from breaking apart.
5
Taste your salad, add a little extra salt if you think it needs it, and enjoy.

💡 Tips

Store any leftovers in an airtight container in the fridge, though it is best eaten within a few hours because the avocado will soften over time. If you need to ripen your avocados quickly, place them in a brown paper bag with a banana or an apple for a day.

#vegetarian #vegan #gluten free #healthy #summer

Made this recipe? Let us know how it went.