Fresh Herbed Avocado Salad

This salad features ripe avocado slices covered in a fresh lime dressing, topped generously with a contrasting crisp-and-crunchy blend of chopped radish, green onion, jalapeño, and herbs.

First, you’ll want to wait to slice the avocados until you’re about ready to serve the salad so they don’t brown too much. You could, however, mix the dressing and herb topping together in advance so those are ready. Second, this salad is best consumed in one sitting, since avocados don’t always store well. If you’re only serving a couple of people, the recipe is easily halved. All that said, this fun salad is totally worth the effort!

Avocado Tips:
Pick ripe avocados – Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing.


  • 1/2 cup raw pepitas (green pumpkin seeds)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon extra-virgin olive oil
  • Pinch of salt
  • 1/2 cup chopped radish (about 3 medium)
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro, parsley, basil, dill or any combination thereof
  • 1 medium jalapeño, seeds and membranes removed, chopped (omit if sensitive to spice)
  • 4 large just-ripe avocados
  • 1/4 cup lime juice (about 1 to 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey or maple syrup
  • 1/2 teaspoon fine sea salt, plus flaky sea salt for finishing (optional)
  • Lime zest for garnish, optional


Since avocados start browning once they’re cut, we’re going to prepare everything else first.

  1. Toast the pepitas in a large skillet over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes.
  2. Remove the skillet from the heat and stir in the chili powder, olive oil, and pinch of salt. Set aside to cool.
  3. Meanwhile, combine the chopped radish, green onion, herbs and jalapeño in a bowl, and set aside.
  4. To prepare the dressing, whisk together the lime juice, olive oil, honey, and salt in a small bowl. Set aside.
  5. You can slice or dice the avocados however you’d like, but for the prettiest slices (like mine), first cut the avocados in half and remove the pits. Then cut the halves in half again to make long quarters. Peel the avocado skin off each quarter and carefully slice it into long strips.
  6. To assemble, place the avocado in a medium serving bowl or platter. Drizzle the dressing all over them. Stir the toasted pepitas into the herb mix, then spoon it over the avocados. Finish the salad with optional flaky salt and/or lime zest.



  • Make it vegan: Use maple syrup instead of honey.
  • Storage suggestions: This salad is best consumed within an hour or two. However, if you have leftovers, you can press plastic wrap against the top and store it in the fridge for a day or so (the avocado will likely brown a bit but it won’t affect the flavor much).
  • Change it up: You might really enjoy crumbled feta or Cotija cheese on this salad.

Recipe by Kathryn Taylor of

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