Pickled Onion and Avocado Salad with Cucumber

This Pickled Onion and Avocado Salad is loaded with 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 condiments and they are perfect in this Pickled Onion and Avocado Salad. They add a nice vinegary bite and such a pretty pink color. This is a fresh chopped salad that can be enjoyed as a side dish or a dip for chips.

I was originally just going to make a simple salad with avocado, pickled onion, and cucumber, but then I 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’ve found jars of pickled red onions at the grocery store near the olives, but I didn’t love the one I tried. Keep in mind that my recipe must be made a day in advance.
• Avocado – I used one extra-large avocado for this salad, but you can also two small avocados instead. I was originally going to make this more of an avocado-forward salad but decided to add a few other ingredients as well. You can add as much avocado as you like.
• Cucumber – I’ve loved 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 used a can of sweet corn, but you can also use frozen or fresh-off-the-cob corn. 
• Tomato – The tomato adds some nice color and, of course, goes really well with the other ingredients. You can use vine-ripened tomatoes, Roma, or 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. Parsley, mint, dill, or 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 it or use granulated instead.
• Dressing – The dressing for this salad is very simple: olive oil, lime juice, cumin, salt, and pepper.

How To Make Pickled Onion and Avocado Salad with Cucumber

1. 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 add the chickpeas, corn, cilantro, oil, lemon juice, cumin, and salt and pepper.
2. Mix everything together well, taste it, and add extra salt, pepper, cumin, or lime juice if desired. Serve the salad as a side dish or as 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’re really easy to make and I enjoy their taste. You can buy pickled onions if you don’t want to make your own.
• Where can pickled red onions be purchased? I’ve found a jar of pickled red onions at our small neighborhood grocery store, next to the jarred olives. I did not care for their flavor, but there may be more than one option at a larger store.
• Can this avocado salad be made ahead of time? Yes, you can make it a couple of hours ahead of time if needed. I suggest leaving out the avocado until you’re ready to eat it to keep it as fresh as possible.
• How long will this salad stay good in the refrigerator? The good amount of lemon juice in this salad 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!

Looking For More Fresh Summer Salad Recipes

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Pickled Onion and Avocado Salad with Cucumber

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• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

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!

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Ingredients

Scale 1x2x3x

• 2 cups small diced cucumber, I like to use English cucumber
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup corn kernels, fresh, frozen or canned
• 1 large avocado, peeled pitted and diced
• 1 cup chopped pickled red onions, homemade or store-bought
• 1/2 cup chopped cilantro
• 2–3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice, about two large limes
• Salt and black pepper, to taste

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Instructions

1. Wash and dry all veggies well and then give a small dice to the cucumber, avocado, tomato and pickled red onion.
2. Add diced vegetables to a large bowl and then add in the chickpeas, corn, cilantro, oil, lime juice, cumin and salt and pepper.
3. 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.

Notes

The pickled onion recipe that I link to above is a refrigerator pickled onion recipe, so it does need to be prepared about 24 hours in advance.

Salad should stay good in the refrigerator for 2-3 days, as long as it is stored in an airtight container.

If making this avocado salad ahead of time, I suggest waiting until ready to serve before adding in the avocado.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Side, Vegan
• Method: No Cook
• Cuisine: Mexican Inspired