Avocado salad with carrot and ponzu

‘Restaurant quality!’ is what Ben said the first time I served him this avocado salad.

The combination of avocado, cilantro, carrot and ponzu is beyond refreshing. A sprinkle and a drizzle of sesame seeds and oil add nuttiness, rounding up the combination of sweet and citrus so nicely together.

It’s surely one of the easiest recipes on my blog that stands out for its strong Japanese flavors.

However, what makes this salad un-Japanese is the use of cilantro, my own addition of course since I enjoy crossing cultural culinary boundaries in the kitchen. Plus, the fact that I am half French and Japanese might have something to do with it as well 🙂


Only seven ingredients are needed to make this avocado salad and yet there is so much depth of flavor found in every bite!

It reminds me a little of a side salad (iceberg lettuce with carrots in a wafu, onion dressing) served at Japanese restaurants as part of a set lunch. I can easily picture serving this avocado salad with other quick Japanese sides like cucumber maki rolls, a spicy tuna salad (over rice) and tofu dengaku with a cold glass of barley tea.

Healthy, colorful, fun and tasty!

A meal like this is sure to impress anyone coming to your house for dinner.

tossing salad

Because avocados turn brown very quickly (due to oxidation), it’s best to make this salad right before you eat it.

Have all the other ingredients prepped and ready, this way you will only have the avocado slicing left to do. I also recommend keeping the ingredients refrigerated as this avocado salad tastes even better when it’s cold.

The addition of tomatoes and cucumber is also very complimentary and will give the salad more volume (and more to munch on!)

Avocado salad with ponzu

Did you like this Avocado Salad with Ponzu Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!


Avocado Carrot Salad With Ponzu

avocado carrot salad with ponzu

A light and bright avocado salad with ponzu sauce.

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 0 minute
  • Total Time: 10 minutes
  • Yield: 2 sides 1x
  • Category: Salads
  • Method: Chopping
  • Cuisine: Japanese


  • 1 avocado (peeled, pitted and chopped bite size)
  • 1/2 cup carrots (thinly sliced)
  • 1/3 cup onions (thinly sliced)
  • 1 cup cilantro (roughly chopped)
  • 2 tablespoons ponzu sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds


  1. In a mixing bowl, add avocado, carrots, onions and cilantro. Toss well.
  2. Add ponzu and sesame oil and mix well.
  3. Sprinkle sesame seeds, lightly toss and serve cold.


You can sprinkle a little ichimi on top to add some heat. It’s delicious!


  • Calories: 209
  • Saturated Fat: 3

Keywords: Appetizer, side, vegetarian, vegan

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