Avocado and Boiled Vegetable Vinegar Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant salad featuring tender boiled vegetables tossed in a tangy vinegar dressing, crowned with creamy avocado slices for a refreshing, no-cook meal. This african-inspired salads (vegetarian, vegan) ready in about 35 minutes pairs medium, pitted and diced avocado, peeled and diced carrots, peeled and diced potatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, pitted and diced avocado
• 1 cup, peeled and diced carrots
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 cup, peeled and diced potatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp white vinegar
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a medium pot of salted water to a rolling boil; add 1 cup diced carrots, 1 cup cut green beans, and 1 cup diced potatoes. Cook uncovered for 12-15 minutes until vegetables are tender but still firm, then drain and cool completely.
2. Step 2: In a large bowl, combine the cooled vegetables, 1/4 cup diced red onion, and 1/4 cup chopped cilantro.
3. Step 3: Whisk together 2 tbsp white vinegar, 1 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified; pour over vegetables and toss gently until evenly coated.