Easy and Delicious Cilantro Salad
Anyone who likes bold and zesty flavors (like me!) will love this cilantro salad. If you’re craving something light and refreshing yet satisfying, this recipe hits all the marks!
I’ve always used cilantro as a garnish, but I thought it was time for it to take center stage! With just a few pantry staples, this dish lets cilantro shine in the best way. Simple, plant-based, and easy to throw together, it’s perfect for a quick lunch or a flavorful side. Happy eating!
~Kristen
Why You’ll Love This Refreshing Salad
- It is a perfect combination of vibrant, flavorful vegetables for an appetizing meal.
- This salad requires minimal preparation and comes together in no time — perfect for busy days.
- Its bright and zesty flavor makes it easy to pair with other dishes.
- You can definitely customize it to your liking and add your favorite vegetables and toppings for extra color and flavor.
- Naturally vegan, gluten-free, dairy-free, vegetarian, nut-free, and low in sodium.
How to Make Cilantro Salad
- In a large bowl, mix the cilantro leaves, onion, avocado, and cucumber.
- Drizzle with olive oil and vinegar, then season with salt and pepper. Toss to coat.
- Top with toasted sunflower seeds and serve!
Storage
To keep the salad fresh, store the dressing separately from the chopped veggies and cilantro in an airtight container in the refrigerator for up to two days. Keep the dressing in a sealed jar and shake well before using. If prepping for a potluck or doing meal prep, add the avocado just before serving to prevent browning.
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Look below the recipe card for ingredient substitutions, expert preparation tips, ideal pairings and more!
Cilantro Salad
Ingredients
- 2 cups fresh cilantro leaves loosely packed
- ¼ cup red onion thinly sliced
- ½ avocado diced
- ¼ cup cucumber thinly sliced, I like to use Persian cucumbers but English or any variety you prefer works
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sunflower seeds see notes
Instructions
- In a large bowl, combine the cilantro leaves, onion, avocado, and cucumber.
- Drizzle with the olive oil and vinegar, then sprinkle with salt and pepper. Toss to coat.
- Sprinkle the salad with toasted sunflower seeds.
- Serve and enjoy!
Notes
Nutrition
Ingredient Notes
Keep in mind that this is just a quick overview — head to the recipe card for detailed instructions and exact measurements!
Cilantro Leaves: The salad’s main ingredient gives this dish a fresh, citrusy flavor. Being that it’s the main ingredient, aim for super fresh, large, vibrant green leaves.
Cucumber: Adds a refreshing crunch and mild, hydrating sweetness that pairs well with the bold flavors of cilantro. Any variety you prefer can be used, though I am partial to Persian cucumbers.
Red Onion: Brings a sharp, slightly sweet bite. You can tone down its kick by soaking sliced red onion in water for a few minutes if you prefer. Yellow or white onion can be used in a pinch.
Avocado: Gives the salad a creamy texture and a rich, buttery flavor — a nice complement to the crisp veggies and tangy dressing.
Apple Cider Vinegar: Introduces a bright, tangy kick that balances the avocado’s richness and enhances the cilantro’s freshness. If you do not have ACV, white or red wine vinegar can be used.
Extra Virgin Olive Oil: Another source of healthy fats (along with avocado) that enhances the smooth, velvety texture of the salad. Use high-quality extra virgin olive oil for the best taste.
Toasted Sunflower Seeds: A nice crunchy surprise with a lot of nutty taste that adds depth to the salad.
Expert Tips
- Use fresh, large cilantro bunches with firm stems and vibrant leaves for maximum flavor.
- Add some Romaine lettuce, crushed tortilla chips, or toasted nuts for an extra crunch.
- To develop the flavor, prepare the olive oil and apple cider vinegar dressing 30 minutes before serving.
- Add red pepper flakes or pickled peppers for a little heat.
- Add fresh sliced mango or cherry tomato confit for a touch of sweetness. A dollop of honey also works well.
- For a creamy, tangy contrast, add a dollop of Greek yogurt to the dressing.
- Use a salad spinner to remove extra moisture and make the dressing cling better.
Ideal Pairings
- For a fresh, colorful plate, serve alongside grilled vegetables like zucchini, bell peppers, asparagus, or foil-packet potatoes.
- It’s a delicious side for hearty bean soups, lentil stews, or veggie chili.
- It pairs perfectly with smoky, grilled plant-based proteins like my Cajun tofu or air fryer tempeh.
- Enjoy with warm, toasted bread or tortilla for a simple yet delicious meal.
- It’s a fresh, zesty topping or side for a satisfying veggie burger.
- Fresh corn kernels or canned corn can be added for extra sweetness and crunch.
- If you are not vegan, this salad is delicious with a little crumbled feta or shredded mozzarella cheese.