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Vegan Avocado Salad in a salad bowl

Creamy Vegan Avocado Salad

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 10 cups salad 1x
  • Diet: Vegan


Creamy, satisfying, and refreshing, this vegan avocado salad is divine but incredibly easy to make. Comes together in under 15 minutes!




  • 4 avocados, chopped
  • 2 cups cucumbers, chopped
  • 2 cups tomatoes, chopped (I used grape / cherry tomatoes)
  • ½ small red onion, diced finely
  • ¼ cup fresh herbs, chopped, optional (I used dill but cilantro or basil would be good)
  • 1 cup vegan goat cheese crumbles, optional


  • ½ cup lime juice (about 4-5 limes)
  • 2 tbsp maple syrup or to taste
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • ½ tsp chili flakes or black pepper, optional


  1. Prep vegan goat cheese if using: If you're using my vegan goat cheese recipe, you can throw that together beforehand. Or I like to press the tofu while I chop all my veggies.

  2.  Slice veggies: Since I used grape / cherry tomatoes, I just sliced them in rounds. If you’re using regular sized tomatoes, I would squeeze out a little of the liquid, because it can make the salad a little soggy.

  3. I like to quarter each avocado, peel off the skin, and slice it in half inch sections. That way, every bite of salad gets some delicious avocado.

  4. Mix the dressing in a jar by shaking it up, or in a bowl / measuring cup with a whisk (this tiny whisk is just so cute (and useful!)). Toss everything together well and serve.
  5. Salad will last well for a few hours, but will need to be refrigerated after about 2 hours. The avocado should stay fresh for several hours, but may start to brown the next day. I recommend you halve the recipe if there is concern about not being able to eat the whole recipe the first day.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Chopping
  • Cuisine: American

Keywords: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Salad, Avocado Salad