Avocado verde salad is a fresh, satisfying mix of crisp greens, creamy avocado, and a tangy green dressing brightened with cilantro and lime. This version balances cool, crunchy vegetables with beans and toasted pepitas, making it substantial enough for lunch while still easy to serve alongside a main dish.
Ingredients
- 1 ripe but firm avocado, divided
- 1/2 cup packed fresh cilantro leaves and tender stems, plus extra for garnish
- 1 small jalapeño, stemmed and seeded for mild heat, or left partly seeded for more heat
- 3 tablespoons fresh lime juice, from about 2 limes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt or sour cream
- 1 small garlic clove, peeled
- 1/2 teaspoon fine salt, plus more to taste
- 2 to 4 tablespoons cold water, as needed
- 1 large romaine heart, chopped (about 5 cups)
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 English cucumber, quartered lengthwise and sliced (about 1 cup)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1 cup canned black beans, rinsed and well drained
- 1/3 cup crumbled feta
- 1/4 cup toasted pepitas
- Freshly ground black pepper, to taste
Instructions
- Make the dressing. Cut half the avocado into chunks and put it in a blender with the cilantro, jalapeño, lime juice, olive oil, yogurt, garlic, and salt. Blend until smooth, stopping to scrape down the sides if needed. Add cold water a tablespoon at a time until the dressing is creamy but pourable. Taste and adjust with more lime juice, salt, or jalapeño as you like.
- Prepare the vegetables. Wash and thoroughly dry the romaine and spinach; excess water can dilute the dressing and make the leaves limp. Chop the romaine into bite-size pieces. Halve the tomatoes, slice the cucumber and onion, and drain the rinsed beans well.
- Cut the remaining avocado. Halve and pit the other half, then scoop it out and cut it into bite-size pieces. For a neater salad, wait to cut the avocado until just before serving.
- Combine the salad. Put the romaine, spinach, tomatoes, cucumber, onion, and black beans in a large serving bowl. Add about half the dressing and toss gently, adding more a little at a time until the leaves are lightly coated. You may not need all of it.
- Finish and serve. Scatter the avocado, feta, and pepitas over the salad. Season with black pepper and, if needed, a pinch more salt. Garnish with cilantro and serve promptly, with any remaining dressing on the side.
Tips
- Choose the right avocado. For the dressing, a ripe, soft avocado blends smoothly. For the topping, a firmer ripe avocado holds its shape better. If both halves are very soft, fold the diced pieces in gently at the end.
- Control the heat. Removing the jalapeño seeds and pale inner ribs makes the dressing milder. Start with half a pepper if you are unsure; blend, taste, and add more gradually.
- Keep the greens dry. A salad spinner is useful, but clean kitchen towels also work. Wet leaves make dressing slide off and can water down the flavor.
- Toast pepitas carefully. If yours are raw, toast them in a dry skillet over medium-low heat for 2 to 4 minutes, stirring often, until fragrant and beginning to pop. Transfer them to a plate promptly so they do not burn in the hot pan.
Serving Suggestions
Serve the salad as a light lunch or as a side for grilled chicken, fish, shrimp, or roasted vegetables. Warm corn tortillas, tortilla chips, or crusty bread make easy additions. For a more filling meal, add cooked quinoa or extra black beans, or top each portion with a freshly cooked egg. If serving a group, keep the dressing separate and let everyone dress their own portion so the greens stay crisp.
Variations
For a dairy-free version, replace the Greek yogurt with an equal amount of unsweetened plant-based yogurt, or omit it and add another tablespoon of olive oil; adjust the water to reach a pourable texture. Skip the feta or use a dairy-free alternative if needed. Pinto beans, chickpeas, or cooked corn can replace or supplement the black beans. For extra crunch, add thinly sliced radishes or shredded red cabbage. If you prefer a simpler dressing, leave out the yogurt and blend in a little more olive oil and lime juice. You can also swap the romaine and spinach for chopped butter lettuce or mixed tender greens, though delicate leaves should be dressed right before serving.
Storage and Reheating
This salad is best freshly assembled and is not meant to be reheated. Store undressed greens and chopped vegetables separately in airtight containers in the refrigerator for up to 2 days; keep the beans, feta, and pepitas separate if possible. The avocado dressing can be refrigerated in a sealed container for up to 1 day. Press plastic wrap directly against its surface or use a container with little empty space to slow browning. Stir before using and add a teaspoon or two of water or lime juice if it has thickened. Discard the dressing if it has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C). Once dressed, the salad is best eaten immediately; leftovers may soften and brown and are generally not worth keeping overnight.
Frequently Asked Questions
Can I make avocado verde salad ahead of time?
Yes, prep the components separately up to a day ahead. Wash and dry the greens, chop sturdy vegetables, rinse and drain the beans, and blend the dressing. Keep everything covered and chilled, then cut the avocado, toss, and add the pepitas and feta just before serving.
How do I keep the avocado from turning brown?
Lime juice in the dressing helps slow browning, but it cannot prevent it indefinitely. Keep the dressing covered with minimal air exposure and refrigerate it promptly. For the salad, add the diced avocado at the last moment rather than leaving it cut on the counter.
What if I don’t have a blender?
Mash the dressing avocado very thoroughly with a fork, mince the cilantro, jalapeño, and garlic as finely as possible, then whisk everything with the lime juice, oil, yogurt, salt, and water. The result will be more textured than a blended dressing but will still coat the salad well.
Can I make the dressing without yogurt?
Yes. Leave it out and blend the avocado with the remaining dressing ingredients, adding water gradually until smooth and pourable. The dressing will taste a little less tangy and creamy; extra lime juice can brighten it, while a small additional drizzle of olive oil makes it richer.
Is this salad spicy?
It has mild heat if you use one seeded jalapeño, but pepper strength varies. For a very mild dressing, use half a jalapeño with its seeds and ribs removed, or omit it. For more heat, blend in a little at a time and taste before adding more.
Can I use bottled lime juice?
Fresh lime juice gives the dressing its brightest flavor, but bottled juice works in a pinch. Start with 2 tablespoons, taste, and add more as needed; bottled brands vary in acidity and flavor.