Chunky Avocado Salad Food

CHUNKY AVOCADO SALAD

Steps:

• Using a soupspoon, scoop out avocado flesh in one piece; reserve shell. Cut flesh into 1/2-inch dice; set aside. Repeat. Separate orange sections; discard membranes.
• Place oranges, cucumbers, three-fourths of tomatoes, cilantro, onions, and vinaigrette in a bowl; toss. Add avocado; gently toss. Divide among shells. Garnish with cilantro, remaining tomatoes, and any extra salad.

GREEK-ISH TOMATO AVOCADO SALAD

Steps:

• Whisk together dressing ingredients in a small mixing bowl. Set aside.
• Add salad ingredients to a large bowl. Add dressing, stir gently to combine, and serve.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

CRUNCHY AVOCADO SALAD

Steps:

• Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

CHUNKY AVOCADO SWEET POTATO SALAD

Steps:

• In a saucepan, simmer sweet potato in salted water until tender, 10 minutes. Remove from heat, strain, and set aside.
• In a large bowl, combine avocado, apricots, salsa, lime juice, oil, and cumin. Gently fold in sweet potato, cilantro, and salt. Serve immediately or cover and chill for up to 4 hours.

CHUNKY GUACAMOLE SALAD

Steps:

• toss ingredients in a bowl and enjoy!

CHUNKY AVOCADO SALAD

Steps:

• Mix all the ingredients together, except for the pine nuts. Leave to stand for 15 minutes.
• Put into serving dishes and sprinkle with pine nuts. Serve immediately with crackers.

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

CHUNKY AVOCADO SALSA

Steps:

• Add avocados, tomatoes, red onion, cilantro and Jalapeños to a medium-large bowl.
• Combine olive oil, lime juice, salt and pepper in a small jar or measuring jug. Pour over salad ingredients in the bowl, then carefully stir to toss and combine.
• Serve immediately.

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

AVOCADO EGG SALAD (NO MAYO)

Steps:

• To make hard boiled eggs on the stove: Add eggs to a pot and cover with cold water. Bring to a boil, cover, turn off heat and let stand for 10-12 minutes. Transfer into an ice bath for 10 minutes and peel. Or make Instant Pot eggs or air fryer eggs.
• Into a medium bowl, scoop avocado from a shell with a tablespoon in portions. Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky.
• Chop eggs to your preference, coarsely or finely, and add them along with red onion and dill to the bowl with mashed avocado. Gently stir with a spoon until combined.
• Serve immediately on whole grain toast, with whole foods crackers, in a lettuce wrap or on bed of arugula.

CHUNKY AVOCADO SALSA

Steps:

• In a large bowl, gently combine the diced avocado, cherry tomatoes, diced red onion and minced jalapenos.
• Add the lime juice, cilantro and salt, gently stir to combine.
• Serve immediately or cover tightly and place in the refrigerator until ready to serve.

CHUNKY AVOCADO SALAD

Steps:

• In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not overprocess); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers.

KETO COBB SALAD WITH RANCH DRESSING

Steps:

• Whisk all dressing ingredients (except heavy cream) in a small mixing bowl. Add heavy cream, starting with 2 Tbsp and increasing 1 Tbsp at a time, whisking until dressing has reached desired consistency. Set dressing aside.
• To a large skillet, add bacon slices and cook over MED LOW heat until crisp. Remove to a plate to cool. Season chicken breasts with salt, pepper and paprika.
• Increase skillet heat to MED/MED-HIGH and add chicken breasts, cooking 5-6 minutes per side until cooked through and golden brown. Remove to plate to cool.
• Crumble bacon, and slice chicken once cooled.
• Assemble salad by adding romaine lettuce to large bowl. Top with hard-boiled eggs, avocado, tomatoes, green onions, blue cheese, bacon crumbles and sliced chicken.
• Serve drizzled with ranch dressing.

CHUNKY AVOCADO SALAD

Steps:

• In a food processor, combine the first six ingredients. Cover and pulse until coarsely chopped (do not overprocess); drain liquid. Transfer to a bowl; stir in avocado. Serve with chips. Refrigerate leftovers.

AVOCADO AND CUCUMBER SALAD

Steps:

• Combine the avocado, cucumber, and scallion in a large bowl.
• In a small bowl, whisk together the crema, yogurt, lime juice and zest, garlic, jalapeño, cilantro, and salt.
• Pour the crema dressing over the avocado and cucumber salad and toss to combine. Adjust seasoning, sprinkle with cotija, and serve immediately.

AVOCADO EGG SALAD

Steps:

• In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don't freeze.