Fresh and Creamy Avocado Salad Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
3 as a side dish
-
Calories
267 kcal
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Course
Side Dish
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Cuisine
American, International
Fresh and Creamy Avocado Salad Recipe
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Creamy avocado, piquant onions, juicy tomatoes, and a tangy lemon dressing join forces in this simple recipe for Avocado Salad. This tasty side takes just 15 minutes to prepare, so it makes a regular appearance on our table during warmer months. Plus, it's both naturally gluten-free and vegan.
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Ingredients
For lemon dressing
- 1 tablespoon extra virgin olive oil
- 1 dash lemon zest or zest from 1 small lemon
- 1 to 2 teaspoons lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 garlic clove - small to medium-sized, minced or finely chopped
Other ingredients
- ¼ cup onions - finely chopped or 1 small onion
- ⅓ to ½ cup tomatoes - chopped or 1 medium-sized tomato
- 1 tablespoon parsley - finely chopped or cilantro (coriander leaves)
- 2 avocados - medium-sized, chopped, preferable to use Hass avocado
- 1 dash black salt - optional
- white salt or kosher salt or himalayan pink salt, as per taste
Instructions
Making the salad dressing
- In a small bowl take the extra virgin olive oil, lemon zest, lemon juice.
- Add the smoked paprika, black pepper and minced or finely chopped garlic.
- In place of smoked paprika you can use ¼ teaspoon cayenne pepper or sweet paprika or red chilli powder.
- Mix very well and keep the dressing aside.
Making avocado salad
- Take chopped onions, tomatoes and parsley in a mixing bowl.
- Add chopped avocado.
- Stir the dressing again and then pour it on the avocado.
- Season with a dash of black salt. Also, add white salt or kosher salt or himalayan pink salt or rock salt.
- Toss and mix well.
- Serve avocado salad as a side or a main.
Notes
- You can add 1 small to medium-sized cucumber in the salad. If you like bell peppers, add about ¼ cup of red or yellow bell pepper.
- Your choice of soft herbs can be added.
- Some ground cumin can also be sprinkled on the salad.
- Instead of parsley you can use cilantro (coriander leaves).
- For a tangy taste, add 2 to 3 teaspoons of lemon juice.
- The salad serves 3 if served as a side and 1 to 2 servings when served as a main.
- Skip black salt if you do not have it and just add regular white salt or table salt.
- This salad can be made ahead and then refrigerated for a couple of hours. In this case just add the salts before you serve. However, best served fresh as avocado tends to oxidize and turn brown when exposed to air.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Sodium
25mg
(1%)
Potassium
709mg
(20%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
528IU
(11%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
20mg
(22%)
Vitamin E
4mg
Vitamin K
54µg
Calcium
16mg
(2%)
Vitamin B9 (Folate)
116µg
Iron
1mg
(6%)
Magnesium
41mg
Phosphorus
78mg
Zinc
1mg
Nutrition Facts
Serving: 3as a side dish
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Sodium | 25mg | 1% |
| Potassium | 709mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 528IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 4mg | |
| Vitamin K | 54µg | |
| Calcium | 16mg | 2% |
| Vitamin B9 (Folate) | 116µg | |
| Iron | 1mg | 6% |
| Magnesium | 41mg | 10% |
| Phosphorus | 78mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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