My Grandma’s 2-Ingredient Summer Salad Is a Retro Classic That Still Holds Up

Some of my most vivid childhood memories revolve around cooking and eating at my grandma Rachel’s house. A consummate entertainer and gourmet cook, she always knew just the right thing to serve, and even her most simple ideas were the best examples of breezy, sophisticated California cuisine.

We ate this avocado salad as a first course one night, just me, Grandma Rachel, and Grandpa Philip, when I was spending a weekend at their house. Since then, I’ve served it as part of family dinners a few times, but more often, I’ll pop open an avocado and dig into it as an afternoon or mid-morning snack. 

Key Ingredients 

The combination of silky-smooth avocado and tangy vinaigrette tastes positively luxurious. You just have to make sure that both components are at their best—after all, there are just two ingredients here! Your avocados should be perfectly ripe and your vinaigrette should be the best one you can find. Ken’s, Newman’s Own, and Trader Joe’s are my favorite in the store-bought balsamic vinaigrette category, and if I want something less sweet, I’ll pick up a bottle of La Martinique True French Vinaigrette.

More often than not, though, I make my own balsamic vinaigrette—it’s so easy. To make about 1 cup, I use an immersion blender to combine 1/4 cup each of olive oil and vegetable oil, 2 tablespoons each of balsamic vinegar and red wine vinegar, 1 teaspoon each of Dijon mustard and brown sugar, 1 garlic clove, and 1/4 teaspoon each of kosher salt and freshly ground black pepper. It takes about 5 minutes to make and is more delicious than any dressing you can buy.

Choosing the Perfect Avocado

As for the avocados, I buy mine underripe a few days before I’m planning to enjoy them. I grab the ones that still have a little nub of stem attached—it protects the avocado flesh from browning. I’ve seen advice for removing the stem caps from avocados at the store to check for ripeness (you should see a little dot of bright green avocado, not brown), but I’d rather leave them on and preserve the avocados’ freshness for everyone.

It’s easier to just buy them a little bit hard, then leave them on the counter to ripen until they yield slightly to a firm press with a thumb. At this point, eat them right away or transfer them to the fridge, where they’ll keep for a few days. 

How To Make Grandma Rachel’s 2-Ingredient Avocado Salad

For six servings as a snack or first course, you’ll need:

• 3 large, ripe avocados
• 1/2 cup balsamic or French vinaigrette
• Freshly ground black pepper

Halve and pit the avocados, then place them on a platter or on salad plates. Pour or spoon some vinaigrette into the cavity of each avocado half until they’re full to the brim. Top each one with a couple grinds of black pepper and serve right away. 

Storage Notes

These avocado salads are best prepped right before serving so they stay nice and green. If you need to prep them in advance, do so just a few hours before serving, covering the platter or plates tightly with plastic wrap, then uncovering just before serving. Since they’re so quick to assemble, I prefer not to make them ahead.

More Retro Favorites

• Mom’s Retro Ham Ball
• Strawberry Pistachio Frozen Fruit Salad
• Spiced Cottage Cheese Dip
• Easy Pineapple Upside Down Cake