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Rich in healthy fats, fiber, vitamins and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Avocado salad (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 11.3 g of carbs, 2.7 g of protein, 14.3 g of fat and 6.3 g of fiber. Its 1.4 mg of B5 covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Avocado salad combines ripe avocado with ingredients such as tomato, thinly sliced red onion and fresh herbs. It has no single origin; versions are made wherever avocados are enjoyed, often with a light dressing of citrus juice and olive oil.
The avocado is creamy and mild, while tomato brings juiciness and onion adds a little bite. Serve it as a fresh side or light lunch, alongside grilled fish, eggs or crusty bread. Its unsaturated fats and fibre make it more satisfying than a simple leafy salad. For a lighter version, use just enough dressing to coat the ingredients and let lemon or lime provide most of the brightness.
Selected: 100 g
120
KCAL / 100G
Carbs
7.5g
· 3% DV
Protein
1.8g
· 4% DV
Fat
9.5g
· 12% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 24% · Protein 6% · Fat 70%
Vitamins
B5
0.9mg · 18% DV
Folate
55µg · 14% DV
Vitamin K
15µg · 13% DV
B6
0.18mg · 11% DV
Minerals
Potassium ⭐
320mg · 9% DV
Iron
1mg · 6% DV
Magnesium
25mg · 6% DV
Phosphorus
35mg · 5% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.6g
MONOUNSATURATED
6.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
To make avocado salad, gently toss ripe avocado cubes with tomato, thinly sliced red onion, fresh herbs, lemon juice, olive oil, salt, and pepper. Mix just before serving so the avocado stays chunky rather than turning into a mash.
Coat the cut avocado in lemon or lime juice as soon as you prepare avocado salad. Press food wrap against the surface or store it in an airtight container in the refrigerator; it will still look and taste best when freshly made.
A simple lemon or lime juice and olive oil dressing suits avocado salad best, with salt and pepper for seasoning. For a sharper variation, add a little vinegar or Dijon mustard; use a light hand so the dressing does not overwhelm the avocado.
You can prepare the chopped vegetables and dressing for avocado salad ahead, but wait to cut and add the avocado until shortly before serving. This keeps the avocado from browning and prevents it from becoming soft while the other ingredients sit.
Avocado salad is best eaten the day it is made. Refrigerate leftovers promptly in an airtight container and aim to finish them by the next day; the avocado may darken and soften even when stored properly.
Avocado salad pairs well with grilled fish, chicken, tacos, or beans. You can also spoon it over toast or serve it as a fresh side with a grain bowl; its creamy texture works especially well alongside crisp or grilled foods.
A ripe but still firm Hass avocado is a good choice for avocado salad because its creamy flesh holds its shape when cubed. Choose fruit that yields slightly to gentle pressure; avoid very soft avocados, which are more likely to mash.
Yes, avocado salad works without tomatoes. Replace them with diced cucumber, bell pepper, or sweet corn for freshness and crunch, and keep the lemon or lime dressing to balance the avocado’s rich texture.
Avocado salad can be a nutritious way to add vegetables, fiber, and unsaturated fats to a meal. Its overall balance depends on what you add and serve alongside it, so include a protein source if you want it to make a more complete meal.
Yes, cilantro is a common herb for avocado salad and pairs particularly well with lime, tomato, and onion. If you dislike its distinctive flavor, use parsley or chives instead; add herbs shortly before serving for a fresher taste.
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Nutrition data compiled from USDA FoodData Central and scientific sources.