Each Mediterranean country, and even each region within a country, has its own preferred variety of local olives. Two examples include the Kalamata, a huge black olive that is exclusive to Greece, and the Nocellara, Italy’s most beloved bright green nibble. 5 The love of olives that originated in the Mediterranean region has spread to its neighbors as well. In France, for instance, the black and aromatic Niçoise olive, which is primarily grown close to the city of Nice, has become a staple in dishes like tapenade and salad nicoise.
Each Mediterranean country, and even each region within a country, has its own preferred variety of local olives. Two examples include the Kalamata, a huge black olive that is exclusive to Greece, and the Nocellara, Italy’s most beloved bright green nibble. 5 The love of olives that originated in the Mediterranean region has spread to its neighbors as well. In France, for instance, the black and aromatic Niçoise olive, which is primarily grown close to the city of Nice, has become a staple in dishes like tapenade and salad nicoise.
- English cucumber: Persian or pole cucumbers work too, just keep in mind you’ll want to peel those with a thicker, waxy skin first.
- Grape tomatoes: I like to use a multi-color blend but if you can’t find them just red are fine. Cherry tomatoes may be substituted.
- Red onion: If you want a milder flavor then rinse the red onion in sieve, drain well and add to salad.
- Avocados: The best quality avocados are really what will make this recipe shine. A nice ripe avocado, not a mushy or firm texture and a well rounded flavor.
- Lemon juice: Lime juice works great too.
- Red wine vinegar: White wine vinegar or apple cider vinegar will work here as well.
- Extra virgin olive oil: Standard refined olive oil will work too, it’s just not quite as flavorful.
- Honey: Only a very small amount is needed, this balances out the tartness of the lemon and also helps emulsify the avocado salad dressing.
- Garlic: As always stick with fresh garlic for best flavor.
- Fresh cilantro and parsley: I love this herb blend here, it gives it a chimichurri-like flavor.
- Dried oregano: A little will go a long way since it’s dried with concentrated flavors. We don’t want to overpower that rich avocado flavor.
- Salt and pepper: Add this to taste.
How to Make Avocado Salad
Make the avocado salad dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
Toss veggies (and technically fruits) with dressing: In a large bowl gently toss together cucumbers, tomatoes, red onion, avocado with dressing.