16 Avocado Salad Recipes: Options for Beginners and Advanced Cookers

Overseas fruit with a thick green peel is very useful. Doctors say that avocados contain about 30% vegetable fats, which help the body resist cardiovascular ailments. A high potassium content positively affects the work of the heart, circulatory system, improves skin condition. And the natural antioxidant glutathione prevents early aging.

Acquaintance with the fruit and 5 tips for its preparation

Acquaintance with an exotic fruit, experts recommend starting with salads. It is in these dishes, if they are cooked correctly, that the unique taste of the "alligator pear" is best revealed. So that your culinary creations always turn out delicious, listen to the five tips of the chefs.

1. Fetal choice. Overripe avocados are completely unsuitable for salad. During mixing, it will quickly turn into a puree mass. From this dish will completely lose its taste. Culinary experts recommend taking a fruit that is firm to the touch, but always ripe.
2. Formulation Compliance. Avocado is not an easy product. He is able to emphasize the taste of vegetables, meat, fruits, fish or seafood. But in case of the wrong combination, it can be completely lost. Therefore, it is recommended to adhere to the recipe. But if you decide to experiment, then carefully analyze the components. For example, most leafy salads have a neutral taste. Their combination with avocado will provide the dish with freshness, and you will not feel the “highlight”.
3. The right components. Apples, mangoes, oranges that add a sour-sweet taste can be a worthy accent. A wonderful addition will be crispy cucumbers, tomatoes, fennel. “Chic” ingredients, such as olives, spicy cheese, will give the salad a special chic.
4. Choice of gas station. Avocado has a greasy consistency. Therefore, do not combine it with heavy creamy dressings. Salad will benefit significantly if you season it with light olive oil or make low-fat sauce. And at the same time, it is not recommended to use too aromatic dressing, because it completely drowns the nutty sophistication of avocados.
5. Refueling method. Remember one more trick to improve not only the taste, but also the appearance of the salad. Sliced ​​avocados can quickly darken. To avoid this, divide the finished refueling into two parts. Pour slices of exotic fruit into one of them. Pour the second to the rest of the ingredients. Mix both parts of the salad and only then combine them in one container.

Recipe Selection

Due to its neutral taste, the overseas fruit is in harmony with most products. Therefore, there are many salads in which the main role is given to avocados. Below are the most delicious, according to professionals, recipes. You can choose any one you like.

With chicken breast and feta cheese

Composition:

• avocado - one;
• leaf salad - one head of cabbage;
• chicken breast - 150 g;
• feta cheese - 150 g;
• lemon juice - 10 g;
• olives - 120 g;
• olive oil - 50 ml.

How to cook

1. Rinse the salad, leave the leaves to dry.
2. Cut the chicken fillet into two halves, sauté in hot oil. (Ready breast must be sure to cool).
3. Cut the fried fillet into small cubes.
4. Peel the avocado, cut into pieces.
5. To prevent tender flesh from darkening, immediately sprinkle it with juice squeezed from fresh lemon.
6. Cheese can be cut into cubes or crumbled by hand.
7. Tear the salad into pieces, lower to the bottom of the salad bowl.
8. Add all cooked ingredients, add olives.
9. Salt, if necessary, pour olive.
10. Stir the dish.

Fish and tomato

Composition:

• avocado - one fruit;
• lettuce (preferably mix) - 30 g;
• bell pepper - half the fruit;
• salted red fish (take trout or salmon) - 150 g;
• tomatoes (cherry grade) - eight pieces;
• French mustard - one tablespoon;
• olive oil - 75 ml;
• garlic - one or two cloves;
• Provencal herbs, pepper, salt.

How to cook

1. Start with dressing so that by slicing an avocado you can pour the flesh on it.
2. Combine the mustard with chopped garlic, add the olive.
3. Tear lettuce leaves.
4. Cut the avocado into two halves, remove the stone.
5. Peel the fruit from the green peel, cut the pulp into slices.
6. To protect against darkening, pour a small amount of ready-made mustard-garlic dressing.
7. Cut the cherry into quarters.
8. Peel the salmon from bones, skins, cut into cubes.
9. Cut the pepper into small pieces.
10. Combine all components except avocado.
11. Pour the salad with the rest of the sauce, mix.
12. Now add the avocado.
13. Sprinkle the dish with Provencal herbs, mix again.

With tuna

Composition:

• tuna - 240 g;
• canned beans - one can;
• avocado - one fruit;
• olive - 75 ml;
• lemon - half a citrus;
• greens - a bunch.

How to cook

1. Cut the avocado into small pieces, sprinkle it with lemon juice.
2. Take out all the bones from the tuna, and then mash it with a fork.
3. Squeeze the juice from citrus, mix it with olive, salt.
4. Add the beans, avocado to the fish.
5. Season the dish.
6. Sprinkle chopped greens on top.

With crab sticks

Composition:

• crab sticks - 240 g;
• avocado - two fruits;
• cucumber - 200 g;
• garlic - one or two cloves;
• celery - 180 g;
• lemon - medium-sized fruit;
• mayonnaise - 75 ml.

How to cook:

1. Cut the exotic fruit into two halves, remove the bone, and scoop up the pulp with a spoon.
2. Mash it with a fork, sprinkle with lemon.
3. Cut cucumbers, celery, crabs into strips, combine with avocado.
4. Squeeze the garlic into the salad, add the mayonnaise.

With shrimps

Composition:

• cucumbers - four to five gherkins;
• avocado - one;
• boiled shrimp - ten pieces;
• mayonnaise - 75 ml;
• ready tartlets (sand) - ten pieces.

How to cook:

1. Grate cucumbers and peeled avocados on a coarse grater.
2. Mix the workpiece with mayonnaise, add a little salt.
3. Put the resulting mass into tartlets.
4. Put one shrimp on each of them.

With squid

Composition:

• carcass squid - three pieces;
• avocado - two small fruits;
• greens - a bunch;
• canned corn - 480 g;
• green onions - a bunch;
• mayonnaise - 130 ml.

How to cook

1. Lower the squid carcasses into boiling salted water for two minutes. Do not digest them, otherwise they will become stiff, and the salad will irrevocably lose its tenderness.
2. Chilled squids cut into strips.
3. Chop the onion.
4. Cut the avocado in half, take out the stone.
5. Carefully separate the pulp without breaking the peel, which will later become a bowl for the salad.
6. Dice the pulp.
7. Combine all the prepared ingredients, pour in the corn, mix with mayonnaise.
8. Put the salad in improvised "bowls", decorate with greens.

Egg

Composition:

• boiled egg - four pieces;
• avocado - two fruits;
• salad onions (purple) - one head;
• mayonnaise - 50 ml;
• salt, greens.

How to cook

1. Cut the onion into thin half rings.
2. Cut eggs and exotic pulp without a peel into cubes.
3. Combine the components, add salt, mix with mayonnaise.
4. Garnish with greens if desired.

With quinoa

Composition:

• tomatoes (use cherry) - five fruits;
• quinoa - 160 g;
• honey - 30 g;
• arugula - five to six leaves;
• avocado - one;
• mustard - 20 g;
• carrots - one;
• soy sauce - 45 g;
• sesame seeds - 25 g.

How to cook

1. Cook quinoa in salted water, then cool the cereal.
2. Mix soy sauce with honey, mustard. Beat the dressing until it acquires a uniform consistency.
3. Tear the arugula with your hands.
4. Cherry, carrots cut into small pieces.
5. Cut the avocado.
6. Combine all the ingredients, season them with cooked sauce.
7. Garnish the salad with sesame seeds.

Greek

Composition:

• sweet pepper - two fruits;
• tomatoes - four tomatoes;
• cucumbers - two to three vegetables;
• avocado - one;
• olives - 120 g;
• cheese (feta or feta cheese) - 120 g;
• salad - a bunch;
• lemon juice - 40 ml;
• olive - 50 ml;
• salt pepper;
• lettuce (red) - one.

How to cook

1. Cucumbers, cut avocados into cubes. Sprinkle the last immediately with lemon juice.
2. Cut the onion into half rings.
3. Cut the tomatoes into slices, tear the greens.
4. Chop the pepper into strips.
5. Connect the components.
6. Crush feta, add to the salad with olives.
7. Pour olive oil, sprinkle with spices, mix.

With eel

Composition:

• smoked eel - 270 g;
• avocados - two;
• fresh cherry tomatoes - eight fruits;
• cream (better than 10%) - 36 ml;
• honey - 15 g;
• arugula - 65 g;
• salt pepper;
• balsamic vinegar - a tablespoon;
• olive - four tablespoons.

How to cook

1. Tear the salad.
2. Cut the tomatoes into quarters.
3. Cut the eel into small pieces.
4. Prepare the dressing by mixing vinegar with honey, olive and cream.
5. Slice the avocado.
6. Combine all ingredients, season with sauce.
7. Salt the dish to taste.

With chinese cabbage

Composition:

• Chinese cabbage - 500 g;
• olive - 60 ml;
• avocado - one;
• cucumber - one medium vegetable;
• lemon - half a citrus;
• Provencal herbs, salt.

How to cook:

1. Cut the cucumber into strips, chop the cabbage.
2. Squeeze the juice from the lemon, mix it with olive oil, add a pinch of Provence herbs, salt.
3. Cut the flesh of an exotic fruit into strips.
4. Combine all the ingredients, season them with olive-lemon sauce.

Warm

Composition:

• bell pepper - one;
• avocado - two small fruits;
• red onion - one;
• tomato - one average fruit;
• balsamic vinegar - 30 ml;
• sugar - two tablespoons;
• soy sauce - two tablespoons;
• hard cheese - 60 g;
• greens - a bunch.

How to cook

1. Cut all the vegetables into small cubes.
2. Combine soy sauce with vinegar, sugar.
3. Divide the avocado in half, remove the stone, carefully cut all the flesh, preparing “bowls” for the future salad.
4. Cut the exotic flesh into pieces.
5. Combine all components, mix with ready-made dressing.
6. Put the salad in the "bowl" of avocado peel.
7. Sprinkle grated cheese on top, bake such “boats” in the oven at 180 ° C for ten minutes.

With grapefruit and nuts

Composition:

• grapefruit - one;
• lemon - half a citrus;
• avocado - one;
• honey - half a teaspoon;
• greens of arugula, parsley, spinach - a bunch;
• red sweet onion - half the head;
• olive oil - 15 ml;
• pine nuts - a tablespoon;
• pepper, salt.

How to cook:

1. Squeeze the juice out of the lemon. Combine it with honey, pepper and salt.
2. Cut the onions into thin half rings, marinate in the cooked dressing for ten minutes.
3. Fry nuts lightly.
4. Peel grapefruit from peel and thin films that give citrus bitterness. Cut it into pieces.
5. Grind greens.
6. Dice the avocado, sprinkle with lemon juice.
7. Combine all components, pour olive oil, mix.

Apple cheese

Composition:

• a red apple is one;
• avocado - one;
• hard cheese or mozzarella - 120 g;
• bell pepper (for contrast, take yellow) - one;
• wine vinegar - a tablespoon;
• olive oil - five tablespoons;
• herbs, spices;
• garlic is one small clove.

How to cook

1. Cut the apple into thin slices.
2. Cut the pepper into strips.
3. Dice the cheese.
4. Combine vinegar with olive oil, add chopped garlic, spices.
5. Cut the avocado into small cubes.
6. Combine all components, season with olive-garlic dressing.
7. Garnish with greens.

Fruit mix

Composition:

• kiwi - six pieces;
• lime juice - a third of a glass;
• bananas - two fruits;
• avocado - one;
• mint - ten sheets;
• sugar (take brown) - 50 g.

How to cook

1. Cut bananas and kiwi into slices.
2. Prepare a dressing by whipping lime juice with mint in a blender.
3. Slice the avocado.
4. Combine all the fruits, pour with dressing, let it brew for 15 minutes.
5. Before use, sprinkle the dish with sugar.

Pear

Composition:

• avocado - three fruits;
• pear - three pieces;
• parsley - ten branches;
• sweet pepper (it is better to take red) - one;
• green onions - a small bunch;
• mustard - 10 g;
• olive oil - seven tablespoons;
• lemon juice - two tablespoons;
• garlic - a small clove;
• salt, pepper, sugar

How to cook

1. Prepare the sauce by mixing olive oil, mustard, spices, garlic and lemon juice.
2. Cut avocados, pears and peppers into small pieces.
3. Season salad with cooked sauce.

You can create recipes by combining an exotic fruit with different products. Just do not forget about the color and taste contrast. For example, a salad with avocado and tomatoes looks beautiful on white plates. The contrast can be emphasized with olive dressing with lemon and fresh herbs.

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