Salami & Avo Salad

Salty, creamy, sharp, fresh. This salad lives or dies on contrast, and there’s no cooking involved, just smart assembly. Cured salami brings the salt and chew, ripe avocado the buttery richness, and a dab of sour cream ties them together with a cool tang.

The lemon earns its place beyond seasoning. Squeezing lemon juice over the cut avocado keeps it from browning, so prep everything separately and dress it only just before serving if it’s going to sit. Browned avo is the one thing that drags this plate down.

Lay butter lettuce as the base, fan the avocado slices on top, scatter the salami, spoon over the sour cream, and finish with that bright squeeze of citrus. It’s a five-minute lunch or a light starter that looks fancier than the effort it takes.

Kitchen Tips

• Choose avocados that yield to gentle pressure but aren’t mushy; rock-hard ones won’t slice cleanly and overripe ones turn to paste.
• Assemble at the last minute. Avocado browns fast once cut, and lemon only buys you so much time.
• Pat the salami strips dry so they sit crisp on top instead of slick with oil.

Variations

• Swap the sour cream for creme fraiche, Greek yogurt, or a drizzle of good olive oil.
• Add cherry tomatoes, cucumber, or a handful of toasted seeds for crunch.
• Crisp the salami in a dry pan first for a warm, frizzled topping.