This Pickled Onion and Avocado Salad is loaded with lots of goodies, including cucumber, corn and tomato. It’s tossed with a simple lime juice dressing and is perfect for summer parties and BBQs. Enjoy this salad as a side dish or a dip with corn chips!
Pickled red onions are one of my favorite summer time condiments and they go so well in this Pickled Onion and Avocado Salad! They add a nice vinegary bite and such a pretty pink color to this salad. I love a fresh chopped salad like this that can be enjoyed as a side dish or a dip for chips.
I was originally just going to do a simple salad with avocado, pickled onion and cucumber, but then I couldn’t help but add a few more goodies, like tomato, cucumber, chickpeas and corn. This summer salad is so colorful and delicious!
Pickled Onion and Avocado Salad Recipe Ingredients
- Pickled Onions – I like to make my own pickled red onions for this salad because they’re really easy and so fresh tasting. I have seen jars of pickled red onions sold at the grocery store, by the olives, but I didn’t love the one that I tried. You do have to make my recipe a day in advance, so just keep that in mind!
- Avocado – I used one extra large avocado for this salad, but you could also use two small avocados. I originally was going to make this more of an avocado forward salad, but then decided to add a few other ingredients as well. You can add as much avocado as you like though.
- Cucumber – I have been loving adding fresh cucumber to my chopped salads lately. It’s so refreshing and adds a nice crunch. I like to use English, or hothouse, cucumbers because their skin isn’t thick and waxy, like regular cucumbers and the seeds are much smaller.
- Corn – I just used a can of sweet corn, but you can also use frozen corn or even corn fresh off the cob.
- Tomato – The tomato adds some nice color and of course goes really well with all the other ingredients. You can use vine ripened tomatoes, Roma tomatoes or even cherry tomatoes for this recipe.
- Cilantro – Cilantro goes well with southwestern flavors, so it was an obvious choice for me! You can use any other fresh herbs that you like though. Parsley, mint, dill or even green onions would be great.
- Garlic – I love fresh garlic, so I added about two large cloves that I minced up. If you aren’t a fan of fresh garlic, you can omit the garlic or use granulated garlic instead.
- Dressing – The dressing is very simple for this salad and is made using just olive oil, lime juice, cumin and salt and pepper.
How To Make Pickled Onion and Avocado Salad with Cucumber
- Wash all veggies and then give a small dice to the cucumber, avocado, tomato and pickled red onion. Add to a large bowl and then adding the chickpeas, corn, cilantro, oil, lemon juice, cumin and salt and pepper.
- Mix everything together well, give it a taste and add extra salt, pepper, cumin or lime juice if desired. Serve salad as a side dish or a dip with corn chips.
Recipe Frequently Asked Questions
- Is this recipe vegan? Yes.
- Is this salad gluten free? Yes.
- Do I have to make my own pickled onions? I prefer to make my own because they are really easy to make and I already know that I enjoy the taste of them. You can also buy pickled onions if you don’t want to make your own.
- Where can pickled red onions be purchased? I have bought a jar of pickled red onions at our neighborhood grocery store, next to the jarred olives. I, personally, did not like the flavor of them very much, but there may be more than one brand option at a bigger grocery store.
- Can this avocado salad be made ahead of time? Yes, you can make it a couple hours ahead of time, if taking it somewhere. I would probably suggest leaving out the avocado until you’re ready to eat it, just to keep it as fresh as possible.
- How long will this salad stay good in the refrigerator? There is a good amount of lemon juice in this salad that will help keep the avocado looking fresh, so it should stay good for about 2-3 days.
Have a question I didn’t answer? Ask me in the comments below and I will get back to you ASAP!