Recipe courtesy of Cheryl Smith

Avocado Salad

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 to 4 servings
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3 tablespoons olive oil

1 1/2 teaspoons white wine vinegar

Kosher salt

Freshly ground black pepper

2 ripe avocados, peeled, seeded and cut into chunks

1/2 cup cherry or grape tomatoes, halved

1/4 cup red onions, sliced thinly

1 sprig fresh thyme, leaves picked


  1. Whisk the oil and vinegar in a bowl, season with salt and pepper, then put the rest of the ingredients in the bowl, and toss to combine. Season again.