I remember the day I bought a big bag of avocados on sale, only to realize I had no idea what to do with them all. They sat on my kitchen counter, turning from firm to perfect to slightly too ripe in what felt like minutes. That's when I started experimenting with simple sides that make avocado the star.
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These six recipes are the ones that stuck. They're the sides I now make on repeat when avocados are in season or on sale. Each one is quick, uses pantry staples, and pairs beautifully with the creamy richness of avocado. Whether you're serving them as a light lunch, a side dish, or a party platter, these will save you from avocado overwhelm.
And if you're a parent like me, you know the struggle of getting dinner on the table while juggling a hundred other things. These sides are forgiving, flexible, and come together without fuss. I hope they bring a little ease to your kitchen.
Why You'll Love This Recipe
About the Ingredients
2 cups (480g) cooked quinoa
Use any leftover quinoa or cook fresh. Substitute with couscous or rice for a different base.
1 cup (150g) cherry tomatoes, halved
Grape tomatoes work too; if they're not in season, use diced regular tomatoes.
1/2 cup (80g) diced red onion
Soak in cold water for 10 minutes to mellow the bite if you prefer. Substitute with shallots.
1/2 cup (20g) fresh cilantro, chopped
If cilantro isn't your thing, use flat-leaf parsley or mint for a different flavor.
3 tablespoons (45ml) olive oil
Extra virgin olive oil adds the best flavor. Use avocado oil for a neutral taste.
2 tablespoons (30ml) lime juice
Fresh lime juice is best; substitute with lemon juice in a pinch.
1/2 teaspoon salt
Adjust to taste; use sea salt or kosher salt for better flavor.
1/4 teaspoon black pepper
Freshly ground is preferable, but pre-ground works too.
2 ripe avocados, sliced
Use Hass avocados for creaminess; if they're not ripe, they won't slice well.
Tips & Tricks
Don't overcook the quinoa
it should be fluffy, not mushy. Follow package instructions and let it rest for 5 minutes after cooking.
Use ripe but firm avocados
they should yield to gentle pressure but not be mushy. Store them with a banana to speed up ripening if needed.
Adjust the lime and salt to your taste
the acidity and salt balance the creamy avocado. Start with less and add more as you go.
Pro Tips
Step-by-Step Instructions
1. Cook the Quinoa
If you don't have leftover quinoa, cook 1 cup (180g) of quinoa with 2 cups (480ml) of water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it rest for 5 minutes, then fluff with a fork. The quinoa should be tender and the liquid absorbed.
2. Prevent Onion Burn
If you want a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain and pat dry. This step is optional but helps if you're sensitive to raw onion's bite.
3. Combine Salad Base
In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, and cilantro. Toss gently with your hands or a fork to distribute the ingredients evenly.
4. Whisk the Dressing
In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined. Taste and adjust the seasoning if needed.
5. Dress the Salad
Pour the dressing over the quinoa mixture and toss to coat every grain. Let it sit for 5 minutes to allow the flavors to meld.
6. Add Avocado Slices
Just before serving, gently fold in the avocado slices. Be careful not to mash them; you want nice chunks that hold their shape.
7. Serve and Enjoy
Serve the salad at room temperature or slightly chilled. It's perfect as a side dish or a light lunch. Enjoy!
Delicious Variations
Add protein
stir in 1 cup (150g) of black beans or grilled chicken for a heartier meal.
Make it spicy
add 1/2 teaspoon of chili flakes or a diced jalapeño to the dressing.
Switch the grain
use couscous, farro, or brown rice instead of quinoa.
How to Store What To Serve With Avocado
Refrigerator
Store leftovers in an airtight container for up to 2 days. The avocado may brown, but it's still safe to eat.
Freezer
This salad is not freezer-friendly because of the avocado and fresh vegetables.
Reheating
Enjoy cold or at room temperature. If you must reheat, do so gently in the microwave for 30 seconds.
Frequently Asked Questions
Q: What goes well with avocado?
Avocado pairs well with citrus, tomatoes, onions, cilantro, and grains like quinoa. These sides are designed to complement its creamy texture.
Q: How do you keep avocado from browning?
Toss avocado slices in lime or lemon juice to slow browning. Store the salad with plastic wrap directly on the surface to minimize air exposure.
Q: Can I make this ahead of time?
Yes, you can prepare the quinoa and dressing up to a day ahead. Add the avocado just before serving to keep it fresh.
Q: Is this salad healthy?
Absolutely. It's packed with healthy fats from avocado, protein from quinoa, and vitamins from fresh vegetables. It's a balanced, nutritious side.
Q: Can I use a different grain?
Yes, feel free to substitute quinoa with couscous, brown rice, or farro. Adjust the cooking time according to the grain you choose.
I hope these sides become your go-to for using up avocados. If you try one, let me know how it turns out! Share your favorite pairing in the comments below.
What To Serve With Avocado
What To Serve With Avocado offers 6 quick, creamy sides that turn your avocado into a satisfying meal.
🧂 Ingredients
- 2 cups (480g) cooked quinoa
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (80g) diced red onion
- 1/2 cup (20g) fresh cilantro, chopped
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe avocados, sliced
📋 Instructions
- 1Cook the Quinoa — If you don't have leftover quinoa, cook 1 cup (180g) of quinoa with 2 cups (480ml) of water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it rest for 5 minutes, then fluff with a fork. The quinoa should be tender and the liquid absorbed.
- 2Prevent Onion Burn — If you want a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain and pat dry. This step is optional but helps if you're sensitive to raw onion's bite.
- 3Combine Salad Base — In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, and cilantro. Toss gently with your hands or a fork to distribute the ingredients evenly.
- 4Whisk the Dressing — In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined. Taste and adjust the seasoning if needed.
- 5Dress the Salad — Pour the dressing over the quinoa mixture and toss to coat every grain. Let it sit for 5 minutes to allow the flavors to meld.
- 6Add Avocado Slices — Just before serving, gently fold in the avocado slices. Be careful not to mash them; you want nice chunks that hold their shape.
- 7Serve and Enjoy — Serve the salad at room temperature or slightly chilled. It's perfect as a side dish or a light lunch. Enjoy!
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.
