🥑🌼 Creamy Avocado Salad with Crushed Almonds & Fresh Dill

Fresh, creamy, crunchy, and bursting with flavor, this Creamy Avocado Salad with Crushed Almonds & Fresh Dill is an easy recipe you’ll want to make again and again! 🥑

Ripe avocados create a naturally creamy base, crisp cucumbers add refreshing crunch, and crushed almonds bring a delicious nutty texture. Fresh dill, lemon juice, and a simple dressing tie everything together beautifully.

Serve this salad as a light lunch, a refreshing side dish, or a healthy addition to your favorite Mediterranean-inspired meal.

Prep time

15 minutes

Cook time

5 minutes

Servings

4

Difficulty

Easy

Ingredients

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For the salad

• 2 large ripe avocados, diced
• 1 large cucumber, diced
• ¼ small red onion, thinly sliced
• ⅓ cup (35 g) almonds, roughly crushed
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, chopped (optional)
• ½ cup cherry tomatoes, halved (optional)

For the creamy dressing

• ¼ cup (60 g) plain Greek yogurt or unsweetened dairy-free yogurt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon honey or maple syrup, optional
• Salt, to taste
• ¼ teaspoon freshly ground black pepper
• 1–2 tablespoons water, as needed to thin the dressing

For a fully vegan salad, use unsweetened dairy-free yogurt and maple syrup instead of honey.

Instructions

Step 1: Prepare the almonds

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1. Roughly crush the almonds using a knife or rolling pin.
2. Place them in a dry skillet over medium-low heat.
3. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
4. Remove from the heat and let them cool.

Tip: Keep an eye on the almonds because they can burn quickly. Toasting enhances their nutty flavor and gives the salad extra crunch.

Step 2: Make the creamy dressing

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1. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, and Dijon mustard.
2. Add the optional honey or maple syrup.
3. Season with salt and black pepper.
4. Whisk until smooth and creamy.
5. Add 1–2 tablespoons of water if you prefer a thinner consistency.

Taste the dressing and adjust the lemon juice, salt, or pepper to suit your preference.

Step 3: Chop the fresh vegetables

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1. Cut the avocados in half, remove the pits, and dice the flesh.
2. Wash the cucumber and cut it into bite-sized pieces.
3. Thinly slice the red onion.
4. Halve the cherry tomatoes if using.
5. Chop the fresh dill and parsley.

Handle the avocado gently to keep the pieces intact.

Step 4: Combine the salad ingredients

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1. Add the diced avocado and cucumber to a large salad bowl.
2. Add the red onion and optional cherry tomatoes.
3. Sprinkle in the chopped dill and parsley.
4. Gently toss the ingredients together using a large spoon.

Avoid vigorous mixing, which can mash the ripe avocado.

Step 5: Add the creamy dressing

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1. Pour the creamy dressing over the vegetables.
2. Gently fold everything together until lightly coated.
3. Taste and add more lemon juice, salt, or black pepper if needed.
4. Let the salad rest for 5 minutes so the flavors can come together.

Step 6: Add crushed almonds and serve

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1. Sprinkle the toasted crushed almonds over the salad just before serving.
2. Add a little extra fresh dill for color and aroma.
3. Finish with a light drizzle of extra-virgin olive oil if desired.
4. Serve immediately while the almonds are crunchy and the avocado is fresh.

Serving suggestions

8

This versatile salad pairs beautifully with:

• Grilled salmon or roasted chicken.
• Warm pita bread or toasted sourdough.
• Chickpea patties or baked falafel.
• Quinoa or Mediterranean grain bowls.
• Grilled vegetables and hummus.

For a more filling meal, add chickpeas, white beans, or cooked quinoa.

Tips for the best avocado salad

• Choose ripe avocados: They should yield slightly to gentle pressure without feeling mushy.
• Use fresh dill: Fresh herbs give this salad its signature bright flavor.
• Add almonds at the end: This helps preserve their crunchy texture.
• Balance the dressing: Lemon juice brightens the creamy avocado and yogurt.
• Cut everything evenly: Bite-sized pieces make the salad easier to serve and eat.
• Make it dairy-free: Unsweetened plant-based yogurt works well in the dressing.

Storage instructions

• Best served fresh: Avocado can brown and soften after cutting.
• Refrigeration: If necessary, store leftovers in an airtight container in the refrigerator for up to 1 day.
• Keep almonds separate: Store extra toasted almonds separately and add them just before serving.
• Meal prep: Prepare the dressing, chop the cucumber and onion, and toast the almonds in advance. Cut the avocado and assemble the salad just before eating.

Recipe card