Smoked Paprika Avocado Salad Recipe – Lemon & Olive Oil Dressing

Last Updated on 2 months by Neha Deshmukh

Smoked Paprika Avocado Salad Recipe – Lemon & Olive Oil Dressing

Hey everyone! I’m so excited to share this vibrant Smoked Paprika Avocado Salad with you. It’s become a real go-to in my kitchen, especially when I want something fresh, flavorful, and quick to put together. Honestly, it’s the kind of salad that just feels good to eat – bright, zesty, and packed with healthy fats. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average avocado salad. The smoked paprika adds a beautiful depth of flavor that takes it to another level. Plus, the lemon dressing is seriously addictive! It’s perfect as a light lunch, a side dish for grilled meats or fish, or even a healthy snack. It’s also surprisingly easy to make, taking just about 15 minutes from start to finish.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 tablespoon extra virgin olive oil (about 15ml)
• A dash of lemon zest (from about ½ lemon)
• 1-2 teaspoons lemon juice (about 5-10ml)
• ½ – 1 teaspoon smoked paprika (adjust to your spice preference)
• ½ – 1 teaspoon black pepper
• 1 small garlic clove, minced
• 1 cup chopped onions
• 1 ½ – 2 cups chopped tomatoes
• 1 tablespoon chopped parsley
• 2 medium avocados, diced
• A dash of black salt (Kala Namak), optional
• White salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties

Extra virgin olive oil is best here – it has the most flavor. But feel free to experiment! A lighter olive oil works well too, if you prefer a more subtle taste.

Smoked Paprika: Types & Flavor Profiles

Smoked paprika is the star of the show, so choose wisely! There are sweet, bittersweet, and hot smoked paprikas. I usually go for bittersweet – it has a lovely smoky flavor without being overpowering. Start with ½ teaspoon and add more to taste.

The Role of Black Salt (Kala Namak)

Black salt, or kala namak, is a fantastic addition if you have it. It has a unique, slightly sulfurous flavor that really elevates the salad. It’s often used in Indian cuisine to add an “eggy” flavor to vegan dishes, but here it just adds a wonderful complexity. Don’t worry if you don’t have it though – regular salt works perfectly fine!

Avocado Selection: Ripeness & Types

You want avocados that are ripe but still firm enough to hold their shape when chopped. Gently squeeze the avocado – it should yield slightly to pressure. Hass avocados are my favorite for salads because of their creamy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dressing. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, smoked paprika, black pepper, and minced garlic. Give it a good whisk until everything is nicely combined.
2. Now, chop your veggies! Dice the onions, tomatoes, and parsley into bite-sized pieces.
3. Gently dice the avocados and add them to the bowl with the chopped onions, tomatoes, and parsley.
4. Pour that gorgeous lemon dressing over the salad and toss everything gently. You want to coat all the ingredients without mashing the avocado.
5. Season with black salt (if using) and regular salt to taste. Give it another gentle mix.
6. Finally, garnish with a little extra parsley or cilantro before serving. It just makes it look extra pretty!

Expert Tips

• Don’t overmix the salad, or the avocado will become mushy.
• Taste as you go! Adjust the lemon juice, smoked paprika, and salt to your liking.
• For a brighter flavor, chill the salad for about 10-15 minutes before serving.

Variations

This salad is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your smoked paprika doesn’t contain any hidden animal products.

Spice Level Adjustment

If you like a little heat, add a pinch of cayenne pepper or a finely chopped green chili to the dressing.

Summer Salad Variation – Add Cucumber & Mint

During the summer months, I love adding diced cucumber and a handful of chopped fresh mint to this salad. It’s incredibly refreshing!

Festival Adaptation – Navratri/Fasting Friendly (omit onion & garlic)

For those observing Navratri or other fasting periods, simply omit the onion and garlic. The salad is still delicious and flavorful without them!

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with so many things! Try it with:

• Grilled chicken or fish
• Roasted vegetables
• Whole wheat pita bread
• As a topping for tacos or wraps

Storage Instructions

This salad is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to a day. Keep in mind that the avocado may brown slightly, even with lemon juice.

FAQs

Let’s answer some common questions!

Is this salad best served immediately?

Yes, it really is! The avocado is at its best when freshly diced. However, leftovers are still tasty, just a little less vibrant.

Can I use lime juice instead of lemon juice?

Absolutely! Lime juice will give the salad a slightly different flavor profile, but it’s a great substitute if you don’t have lemons on hand.

What other spices can I add to the dressing?

Get creative! Cumin, coriander, or a pinch of chili powder would all be delicious additions.

Can I make the dressing ahead of time?

Yes, you can! Store the dressing in an airtight container in the refrigerator for up to 3 days.

How can I prevent the avocado from browning?

Lemon juice helps, but you can also lightly coat the diced avocado with olive oil or water before adding it to the salad.