Jamie Oliver Avocado Salad

I have this memory — midsummer, sweat on my forehead, sunburn on my nose — when I made this salad barefoot with the back door open and music too loud. I’d just come back from the market with tomatoes that still smelled like the vine, and the avocados were those rare perfect ones — not too soft, not too firm. I chopped, stirred, and somewhere between lime juice and cumin, I forgot I was making “just a salad.” It felt like a little victory bowl.

This avocado salad isn’t complicated. But oh, it’s alive. It’s got crunch, creaminess, sweetness, heat — a proper mouthful of everything, really. You eat it and think, “Why don’t I make this every day?” And the truth is, you could. It’s quick, honest, and sort of joyful. Also: that dressing? I’d happily pour it on my pillow if I could.

Why You’ll Love It

• The creamy avocado makes every bite feel luxurious.
• Lime + honey + cumin = bright, zingy, addictive dressing.
• Goes with everything — tacos, grilled fish, or just tortilla chips.
• Takes 15 minutes, tops. Even if you’re a slow chopper.
• You can tweak it endlessly based on what’s in the fridge.
• Perfect side or light lunch when it’s too hot to cook.

Ingredients

• ½ to 1 jalapeño pepper, diced (your call on the heat)
• ⅓ cup diced red onion
• ¼ cup chopped fresh cilantro
• 2 ripe-but-firm avocados, cut into ½-inch pieces
• ½ English cucumber, cut into ½-inch chunks
• ¾ cup cherry tomatoes, halved
• Flaky sea salt (optional, but lush)

For the dressing:

• 3 tbsp fresh lime juice
• 2 tbsp avocado oil (or olive oil works fine)
• 2½ tsp honey
• 1 garlic clove, grated
• 1 tsp sea salt
• ¼ tsp ground cumin
• Black pepper, to taste

How to Make It

Whisk up the magic:

In a small bowl, whisk together the lime juice, avocado oil, honey, garlic, salt, cumin, and a good few twists of pepper. Taste it. It should make your tongue do a little happy dance.

Prep the crunchy bits:

Dice the onion, jalapeño, and cucumber. Slice the cherry tomatoes in half. Set aside a pinch of the onion, cilantro, and jalapeño for garnish — it’s not fussy, but it does look pretty.

Handle the avo with care:

Cut your avocados into chunks — not too small, you want them to hold their shape. Add to a big mixing bowl (but don’t stir yet!).

Build the bowl:

Layer the cucumber, tomatoes, chopped jalapeño, onion, and cilantro over the avocado. Drizzle most of the dressing over everything, and then gently — gently — fold to combine. Overmix and you’ve got guac.

Finish with flair:

Top with the reserved jalapeño, onion, and cilantro. Drizzle a bit more dressing and sprinkle flaky sea salt over the top if you like. Serve immediately — it’s not a salad that waits around.

Common Mistakes and How to Dodge Them

Why is my avocado mushy?
You went too ripe. Pick avocados that give slightly to pressure but aren’t squishy. And don’t overmix!

Too spicy?
Use half a jalapeño or skip it entirely. You’ll still get loads of flavour from the lime and cumin.

Watery dressing?
Cucumbers can release water — cut them chunkier, or seed them if you want less moisture.

Why does it taste flat?
Needs more acid or salt. Add a bit more lime juice or a pinch of sea salt and stir again.

Storage and Reheating

Fridge: Not ideal — avocados brown quickly. If you must, press cling film directly onto the surface and eat within a day.

Freezer: Big no. Avocado turns to mush.

Reheating: Nope. This one’s meant to be fresh and chilled.

Frequently Asked Questions

Can I make this ahead?
Not really. The avocado will brown. You can prep the dressing and chop the other veg in advance though.

Can I add protein?
Yes! Grilled shrimp, chicken, or even crispy tofu would all be brilliant.

What oil can I use if I don’t have avocado oil?
Extra virgin olive oil works just fine — use what you’ve got.

Can I leave out the cumin?
Sure. But it gives a lovely, earthy warmth that makes the dressing sing.

Nutrition Facts (Per Serving)

• Calories: 215
• Fat: 17g
• Carbs: 12g
• Protein: 3g
• Sodium: 370mg
• Sugar: 4g