Avocado: brief description
Translated from English, avocado means “crocodile pear.” Not surprising: the green fruit, shaped like a pear, can weigh up to two kilograms. Today, more than 400 varieties of this exotic plant with a creamy, nutty taste are known. Its homeland is Mexico, locals call it the oil of the forest.The green Mexican has been awarded an entry in the Guinness Book of Records: avocado is the best in the world in terms of nutritional value. One hundred grams of the product contains 160 kcal. It is rich in fat, as much as 14.7 g for the same volume, 2 g of protein, 1.8 carbohydrates and 72.2 g of water. It should be noted that of all fruits, only coconut surpasses the crocodile pear in terms of fat levels.
The fruit contains vitamins A, E, F, D and B vitamins. It contains easily digestible magnesium, iron, iodine, manganese, potassium and phosphorus. Polyunsaturated acids allow the product to be desirable among those who seek to lose weight or are forced to give preference to dietary foods. The low sugar content justifies the consumption of avocados by people with diabetes.
Forest oil keeps the body youthful and reduces cholesterol levels in the blood. The fruits of an evergreen tree from Mexico are recommended for pregnant women: vitamin B6 and folic acid, which are usually prescribed in tablets, are present here in their natural form.
Advice! Stores usually sell unripe avocados: they are hard to the touch and have no smell. A few days on the kitchen windowsill will help the fruit ripen. The main thing is to make sure that dark spots do not begin to appear on the peel: this is how the fruit begins to deteriorate.
What does avocado go with?
It is not for nothing that the fruit is included in the Book of Records: its compatibility with other products is universal. Avocado enhances the taste of pork and beef and adds depth to poultry. Paired with seafood, a guest from Mexico will fade into the background and serve as an excellent background to Mediterranean cuisine.
But in fruit and vegetable salads, this product, on the contrary, will add an additional emphasis and focus the gourmet’s attention. Eggs, traditional for salads, will make the avocado even more tender, and smoked, boiled sausages or ham will acquire new fresh notes when paired with this foreigner.
The Mexican product is most often used in snacks. In the hands of experienced chefs, it can become an ingredient in soups and cocktails, ice cream and sauces. In its simplest form, its pulp is used for sandwiches: it is spread on toast and served for breakfast.
Avocado salads
Meat and fish cold dishes, fruit and vegetables, various snacks with the addition of seafood - the range of use of avocado in them is unusually wide. The main thing here is to remember a few rules for working with a crocodile pear.We clean the fruit as follows. We cut it lengthwise and turn the two parts outward, in different directions. When opened, the bone is easily removed from the middle. Only after this we remove the skin from the pulp with a vegetable knife.
After opening the fruit, it is recommended to use it immediately. The fact is that when it comes into contact with oxygen, it loses its beneficial properties and darkens.
To prevent, or rather slow down, the discoloration of the pulp, you can sprinkle it with lemon juice.
What avocado salads are easy to prepare and not embarrassing to put on the table? Our selection of the most interesting recipes will help you decide.
With seafood and cheese
This dietary salad is easy to prepare and looks no worse than its rich, structurally complex counterparts. It will take half an hour to create.
- half an avocado,
- Gouda cheese – 80 g,
- quail egg – 6 pcs.,
- set of seafood – 150 g,
- olive oil – 1 tbsp.,
- light mayonnaise – 80 g.
Preparation:
If seafood is defrosted, you can immediately put it in boiling water on the stove. If they just came out of the freezer, be sure to defrost them before working. So, boil the seafood in salted water for a quarter of an hour. Then, to make them softer, fry for 2 minutes in a heated frying pan in olive oil. Transfer to a clean container and leave to cool.
Boil quail eggs. Let us remind you that these small products will be ready in 5 minutes. They will not crack or leak into boiling water if they are initially placed in cold water and only then put on fire. Cool and remove the shell.
We cut the cheese into cubes 2x2 cm, place it on the bottom of a plastic container, where we will mix the ingredients. The second layer is avocado pieces of the same size. Add seafood and gently mix with mayonnaise.
On a plate, decorate the appetizer with halves of eggs cut along the diameter. Sprinkle with lemon juice and serve immediately.
Ladies whim with pear
Blue cheese is a gourmet treat, everyone knows it. And it's never too late to become a gourmet. The best place to start exploring blue cheeses is with a salad. The snack must contain a soft and neutral fruit, such as a pear. The easiest to perceive among mold cheeses is Italian Gorgonzola, the most prominent representative is French Roquefort.
- avocado – 1 piece,
- pear – 1 piece,
- Gorgonzola or Roquefort cheese – 100 g,
- lemon – 1 piece,
- balsamic vinegar.
Preparation:
This quick salad is ready in just 10 minutes. To prevent it from leaking, the pear must be firm, but at the same time sweet. Cut the pulp, without peel and seeds, into 1.5 x 1.5 cm cubes. Sprinkle the squares with lemon juice so that they have a fresh look.
We cut the Mexican crocodile fruit as described above, and cut the pulp into the same parts as the first ingredient. Lemon juice, which we sprinkle on the product, will also help maintain the original color.
Crush the Roquefort or Gorgonzola with your hands into pieces similar in size to the rest of the salad.
The appetizer is served in portions and laid out in layers. The bottom one is a pear, the middle one is cheese, the top one is green fruit. It is better to use thick balsamic vinegar as a dressing. Pour the sauce over the contents of each bowl and serve immediately.
Salad with avocado and crab sticks
This recipe is a godsend for those who respect crab salad, but are already starting to think about the calorie content of their favorite dish. How to reduce the food burden of a snack without harming the taste? Very simple! You just need to replace eggs, rice and mayonnaise with tomatoes, avocado and olive oil.
- crab sticks – 5 pcs.,
- half an avocado,
- tomato – 1 pc.,
- garlic – 0.5 cloves,
- lemon juice – 5 ml,
- olive oil – 15 ml.
Preparation:
Place the crocodile pear pulp and garlic into a blender or finely chop with a knife. To prevent iodine from beginning to manifest itself prematurely by darkening the cut, squeeze lemon onto it.
Peel the tomato and remove all seeds. The outer film will easily come away from the pulp if the tomato is scalded with boiling water. Cut it into equal pieces.
We separate the crab sticks into fibers, and only after that we divide them into two or three parts with a knife.
Serve to the table in portions in bowls, placing the ingredients in layers. Down we send fruit from Mexico, then tomatoes. Place crab sticks in a heap on top. Drizzle with dressing – olive oil mixed with lemon juice.
Avocado and chicken salad
Meat salads can be light. Supplemented with fruits and vegetables, they can be not only a snack, but also a main dish - for those who watch their figure and eat healthy.
- chicken breast fillet – 150 g,
- Chinese cabbage – 70 g,
- sour apple – 1 pc.,
- avocado – 1 pc.,
- lemon juice – 50 g,
- olive oil – 15 g,
- salt - to taste.
Preparation:
Boil the breast with salt for half an hour. It can be prepared in advance, but be sure to store it in broth: this way the meat will not become tough and dry. Separate the cooled bird into fibers and tear it into smaller pieces with your hands. We manually divide the washed and towel-dried cabbage into small pieces.
Next comes the turn of working with a knife. Cut the avocado pulp into 1.5 x 1.5 cm cubes, don’t forget to sprinkle with lemon juice. For the recipe you will need an apple without core and without peel. To prevent it from weathering, we use lemon juice again.
Mix the products in a plastic container, season with olive oil. Place on plates and invite guests to the table.
Avocado and pork salad
Grilled, rich meat goes great with avocado. Such salads are usually the first to disappear from the holiday table. To prevent the snack from becoming too heavy on your stomach, add vegetables to it.
- pork loin – 200 g,
- avocado – 1 piece,
- bell pepper (medium) – 1 piece,
- tomato (medium) – 1 piece,
- onion (small) – 1 piece,
- salt and sugar - a pinch each,
- spices: ginger, chopped coriander, ground black pepper,
- grainy mustard - a pinch,
- vegetable oil – 20 g,
- lemon juice – 15 g,
- greens: young parsley, cilantro – 30 g each.
Preparation:
Cut the loin into long thin strips, season with spices and salt. Marinate for 15 minutes. Fry for two minutes in a hot frying pan with the addition of sunflower oil.
Chop the onion into half rings and marinate in a mixture of salt and sugar for 10 minutes. After this, you can add chopped vegetables to it: pepper in slices, tomatoes in slices.
For dressing, beat vegetable oil with lemon juice and mustard seeds with a fork. Add it to the vegetables, mix everything and put it on plates.
Cut the avocado pulp into large pieces. Place these pieces on top of the snack and sprinkle with freshly squeezed lemon juice.
Salad with ham and avocado
This gourmet treat option is especially suitable for teenagers: it includes products that will provide long-lasting satiety and energy for an active life. You can pamper schoolchildren with this salad. Light fruit and vegetable notes are successfully combined with the richness of smoked meat.
- pork – 250 g,
- avocado – 1 medium,
- banana – 1 piece,
- tomato – 2 medium ones,
- salad – 1 bunch,
- lemon juice – 15 g,
- light mayonnaise – 70 ml,
- salt - to taste.
Preparation:
Smoked ham was chosen for the recipe. Depending on preference, you can replace it with veal or turkey and bake or fry the meat yourself. We cut the pork into cubes, like for an Olivier salad. The same size should be squares of banana, tomatoes and Mexican fruit, onto which we traditionally squeeze a few drops of lemon. When choosing a banana, choose a dense specimen that will hold its shape.
Place washed and dried green lettuce leaves on each serving. We lay out the ingredients on them in layers: meat, banana, crocodile pear, tomato. Add some salt on top and decorate with mayonnaise dots.
If the appetizer is served in a common plate, mix and season the ingredients in a separate container, then form a mound in a salad bowl and immediately serve to the guests.
Salad with avocado, orange and prunes
The combination of citrus and hard cheese, complemented by the nutty hue of the southern fruit and the sweetness of prunes, is a real reason to have a little celebration for dinner. Add the peppery notes of arugula and the mild spiciness of green olives to the food masquerade, season with aromatic olive oil, honey and soy sauce - and the guest of a romantic dinner will forever become a fan of your culinary abilities.
- half an avocado
- orange – 1 pc.,
- Parmesan cheese – 50 g,
- green olives – 50 g,
- pitted prunes – 60 g,
- arugula – 50 g,
- sesame seeds – 1 tsp.
For the sauce:
Olive oil – 35 g,
- flower honey – 10 g,
- soy sauce – 15 g.
Preparation:
This snack will take half an hour to create. Everything about it is amazing: both the products and the stages of preparation. We start with the finale, with the sauce, so that by the time of mixing all the ingredients have dissolved in it until smooth and reveal their aroma. To do this, combine Extra Virgin Olive Oil - an unrefined cold-pressed product, flower honey, soy sauce and leave to infuse.
We wash the pitted prunes under running water and place them in warm water for a quarter of an hour until they become juicy. Immerse the arugula in cold water until it becomes clean and releases some of the bitterness, and dry it on a paper or kitchen towel.
We extract the pulp from the Mexican fruit and cut it widthwise into thin layers, squeeze lemon juice on them. Cut Parmesan into cubes, prunes into strips.
For the recipe you will need an orange without seeds, without peel and even without a protective film on its slices. Completely peeled orange links will go into the general mixture. Dry the sesame seeds in a hot frying pan. Pitted olives go into the mixture without preservative brine.
Mix all the products and spices in a separate container that does not oxidize, season with sauce, serve and place on the tablecloth.
Avocado and shrimp salad
The menu can be diversified with products or new table settings. In our case, both the first and second are combined. A delicate appetizer of shrimp and quail eggs served on half an overseas green fruit.
- shrimp – 300 g,
- quail egg – 4 pieces,
- medium avocado,
- light mayonnaise for dressing.
Preparation:
Boil the quail eggs for no longer than 5 minutes, cool, remove the shells and cut as for Olivier. Defrost the shrimp, clean and cook for the same time. The only difference is that eggs are placed in cold water, and seafood in boiling water with the addition of salt and bay leaf. If the shrimp are large, chop them with a knife.
Divide the avocado in half and remove the pit. Peel the skin of one half and cut into cubes. We leave the second one untouched: it will be the boat in which the appetizer will appear on the table.
Mix the ingredients in a glass container, season with mayonnaise and place on the boat. You can decorate the dish with herbs: leaves of parsley, dill, cilantro or arugula.
Salad with cod liver, egg and avocado
The delicacy from the north is unique in its canning. Any fish for preservation is traditionally boiled or marinated. But the cod liver goes under a tin lid in its raw form, retaining all the beneficial qualities given to it by nature. Supplemented with quail eggs and crocodile pear originally from Mexico, it turns our salad into a real vitamin bomb.
- medium avocado,
- cod liver – 200 g,
- chicken egg – 2 pcs.
Preparation:
We take the seafood out of the can, the filling will be our dressing sauce. Carefully cut the contents into pieces. We cut the southern fruit into pieces of the same shape and size.
If possible, we take pullet eggs that are small in diameter. We divide it into two parts. Place the halves on the bottom of the plate. The second layer is seafood, the top is green fruit cubes. We'll fill our structure with canned food. The appetizer is ready.
Salad with mango, chicken and avocado
An exotic treat from the coasts of Southeast Asia goes well with chicken. The spicy-sweet taste of the snack refers to oriental cuisine, although all ingredients are available in stores in central Russia.
- chicken breast – 200 g,
- medium avocado,
- medium mangoes - a couple of pieces,
- ground pepper, red and black – 1/4 tsp each.
- vegetable oil – 35 g,
- lemon juice – 20 g,
- ground chili pepper - on the tip of a knife,
- fresh honey – 5 g,
- salt to taste,
- leaf lettuce - a bunch.
Preparation:
We cut the chicken meat into cubes, rub it with salt and spices and marinate for a quarter of an hour. Fry in a hot frying pan in vegetable oil (1 tbsp) on all sides. It is easy to overheat the breast; it can become tough and dry. On average, the cooking time for the pieces is 10 minutes.
We wash the green lettuce leaves under running water and dry them on a towel. Place on a plate; this will be the base of the salad. Cut the fruit pulp into slices and carefully place them on the green leaves one at a time, sprinkle lemon juice on top. Place slightly cooled poultry meat in the center.
To prepare the dressing, add the chili pepper to the remaining sunflower oil and squeeze the juice from the lemon. Pour a spoonful of liquid honey here. Stir with a fork. Leave for 5-10 minutes, season the salad.
Salad with avocado and capers
The crocodile pear is very tolerant of cheeses: the fruit of an evergreen tree from Mexico goes well with hard and soft, very fresh and blue cheeses. Processed cheese is no exception; the recipe for such a snack with capers and cherry tomatoes will fit into both the holiday menu and the daily diet. The time it takes to create a salad is 10 minutes.
- Boston lettuce - half a head,
- medium avocado,
- processed cheese – 1 piece,
- cherry tomatoes – 6 pieces,
- capers – 15 pcs.,
- leek stalk,
- dill – 30 g,
- cedar nut – 10 g,
- olive oil – 35 g,
- lemon – 1 piece,
- salt and pepper - to taste.
Preparation:
Chop the salad into pieces with your hands. We cut the tomatoes into four slices, the avocado pulp into medium-sized cubes, the leeks into thin rings, and you can experiment with cheese curds. The smaller the cubes of processed cheese, the less pronounced the taste of the product will be; the creamy notes will simply dissolve among other ingredients. Finely chop the greens and add marinated nuts and capers to the mixture.
The dressing is made from olive oil mixed with salt and pepper and seasoned with freshly squeezed lemon juice. The salad dressed with sauce is infused for 10 minutes.
Avocado and pasta salad
Green forest oil, native to Mexico, is not just for cold appetizers. Warm salads are an excellent basis for using this unusual fruit. One of these dishes is a warm salad with pasta and poultry.
- pasta – 300 g,
- chicken fillet – 200 g,
- onions – 2 pcs.,
- garlic – 3 cloves,
- sweet pepper – 2 pcs.,
- avocado – 1 pc.,
- light mayonnaise – 30 g,
- parsley – 30 g,
- vegetable oil – 35 g,
- salt and pepper by eye.
Preparation:
Cut the chicken breast fillet into medium cubes and fry in sunflower oil over medium heat. It is better to take peppers in two colors, yellow and red, so that the salad looks beautiful. Cut into squares. Chop the onion and garlic and add the vegetables to the pan where the breast is fried. Frying time – no more than 10 minutes.
At the same time, cook the pasta. Products can be of different shapes, but exclusively from durum wheat. The finished pasta is sent to the frying pan with the chicken, where it is infused with the heat turned off for 5-7 minutes.
For dressing, mix mayonnaise, salt and pepper and chopped parsley. Place the avocado pulp in a blender and then add it to the sauce.
To serve, place pasta, vegetables and chicken on a plate and pour dressing in the center. You can use the remaining chopped herbs as decoration.
Avocado fruits appeared on the shelves of our stores and supermarkets relatively recently, with the arrival of foreign retail chains on the domestic market. The explanation for this is simple - the culture is heat-loving, overseas, we only had experimental plantings in Georgia, and even then in Soviet times. The world leader in the production and export of avocados is Mexico; on its territory, according to scientists, the plant was cultivated by the Aztecs several thousand years ago.
So here it is. Avocado “came, saw and conquered.” All of us. Not right away, but it was softly persistent, and we didn’t even notice how much we fell in love with this fruit. And they fell in love not only with their taste buds, but also “scientifically”. It is now known for certain that avocado is very healthy, and in Western countries with its cult of healthy eating it is one of the top 10 foods. Therefore, you will find dozens of recipes there for avocado salads alone.
What do we know about avocados?
But what is good about this strange fruit? The ancient Aztecs called it “forest oil” because of its high fat content (up to 30%), and it was one of the good fats important for the prevention of cardiovascular diseases. In addition, the potassium contained in avocados has a beneficial effect on the skin, circulatory system and heart. Another important point: avocado fruits contain a lot of natural antioxidant - glutathione, which prevents the aging of the body. Avocado has 200 kcal calories.
Avocado affects life expectancy (research!), and overall well-being, mood, and healthy weight (research!). Avocado is a 100% excellent product.
To be honest, I didn’t taste the taste of avocado the first time, but all because the fruits often arrive in stores green and unripe, in this state they cannot boast of outstanding taste. But when I tried it and learned how to cook... avocado became my friend, which is always present in my must-have grocery basket. I wish the same for you.
What to do if you bought a hard, unripe fruit?
What if it is sold too soft?If you bought a hard, unripe avocado, place it in a basket with other fruits and leave it there; after a week the avocado will reach the desired condition and become much softer. Conditioning, by the way, may be needed differently. If you want to cook, or minced meat for, you can use a very soft fruit (and you can also buy one, as long as it is not rotten!), but if you are planning a salad with avocado, medium hardness is desirable, since the avocado is cut into pieces for the salad.
In this article I have collected recipes for salads with avocado, both those that I have been making for a long time, and those that I would like to try. There are many ideas, including in photographs that are clear without words. Let them be in one place. As do salad dressings for avocado and his company on the plate. I hope you find it useful too.
In general, I note that this is an inexhaustible topic, since avocado, having a mild neutral taste, goes well with many foods. It is especially good with seafood, chicken, cheese and olives.
Salad with avocado and crab sticks
Mayonnaise is used as a dressing, but despite this, the salad turns out to be very light.Ingredients for the recipe:
- avocado 1pc
- chilled crab sticks 200g
- 2 medium sized cucumbers
- mayonnaise
- greenery
- optional celery root 50-100g
Cut the crab sticks and cucumbers into cubes, and finely chop the washed greens.
Cut the avocado to the pit and divide into halves. After removing the pit and skin, cut the avocado into small cubes. When exposed to air, avocado pulp quickly oxidizes and darkens, so lightly sprinkle it with lemon juice.
We will combine the components prepared in this way in a salad bowl of a suitable size. If desired, you can diversify the taste by adding celery root, grated on a fine grater.
Season with mayonnaise and salt to taste just before serving.
Salad ready!
Avocado salad with squid
Avocado salad with salmon (trout)
Very tasty, presentable, extremely easy to prepare salad. Perfect for both everyday and special occasion menus.
Ingredients for the recipe:
- avocado 1pc
- lightly salted salmon (trout) 150g
- cherry tomatoes 6-8pcs
- salad mix (arugula, iceberg, watercress)
- sweet paprika 1/4pcs
- olive oil 2-3 tbsp
- French mustard 1 tsp
- salt, pepper, Provençal herbs
- garlic 1 clove
Tear the lettuce leaves with your hands. The salad mix can be replaced with any salad you can find in the store.
Cut a ripe avocado and divide it into halves, remove the pit and remove the skin from the fruit. Cut the avocado into small slices so as not to darken, sprinkle with lemon juice.
Cut salmon and paprika into small cubes, cherry tomatoes into quarters.
In a separate plate, make a salad dressing - squeeze out a clove of garlic and mix it with French mustard in olive oil with a fork.
In a transparent salad bowl, mix all the ingredients and fill with dressing.
Season with Provençal herbs.
Add salt and pepper to taste. You can serve it to the table!
Salad with avocado and trout
Salad with avocado and tomatoes
An ideal recipe for the cold season. Remember summer!Ingredients for the recipe:
- avocado 1pc
- half a lemon
- cherry tomatoes 5-6pcs
- salad onion 1/2pcs
- olive oil 2-3 tbsp
- dry provencal herbs
- ground black pepper
- coarse sea salt
Divide the avocado into halves, first cutting to the pit. Let's take out the seed and peel the fruit. Cut the pulp into slices. Avocado quickly darkens, oxidizing in air, to avoid this, pour lemon juice on it.
Cut half of the salad onion into half rings.
Cut the tomatoes in half. If there is no cherry variety, you can take, for example, cream, but it will have to be cut into smaller pieces.
Put all the ingredients into a salad dish, season with a mixture of Provençal herbs and ground pepper, season with olive oil and salt to taste.
Ready!
Avocado, lettuce, purple onion, salmon
Simple avocado salad
It has a very light and original taste. Definitely worth a try!
Ingredients for the recipe:
- avocado 1pc
- chives (you can also use regular green ones)
- red paprika 1pc
- cherry tomatoes 5pcs
- fresh parsley
- garlic 2 cloves
- lemon juice 2 tbsp
- balsamic vinegar 1 tsp
- pepper, Mediterranean herbs
Cut the avocado and remove the pit. Remove the skin, cut the pulp into small cubes and immediately sprinkle lightly with lemon juice to avoid darkening.
Finely chop the paprika, parsley and onion, cherry tomatoes into quarters, crush the garlic using a garlic press. Mix everything in a suitable container.
Separately, prepare a filling from lemon juice, salt, spices and balsamic vinegar (add it to taste).
Season the salad with the dressing and mix well.
If necessary, add more salt.
Serve garnished with a sprig of fresh herbs.
Avocado, tomatoes, feta, lettuce
Salad with avocado and Chinese cabbage
Easy to prepare, tastes good - a great recipe for every day.Ingredients:
- ripe avocado 1pc
- Chinese cabbage 0.5kg
- medium cucumber 1 piece
- olive oil 2-3 tbsp
- juice from half a lemon
- Provençal herbs (optional)
- 4 cherry tomatoes (for decoration)
Cut the cucumber and Chinese cabbage into strips.
Halve the avocado, remove the pit and remove the peel. Cut the pulp into strips.
Mix Chinese cabbage, cucumber and avocado in a salad bowl.
We pour our salad with a dressing of lemon juice and olive oil.
Add salt to taste and season with Provençal herbs if desired.
Mix everything well.
Serve garnished with cherry tomato halves.
Avocado, cucumber and Chinese cabbage salad
Avocado and cucumber salad
Despite its simplicity, such a salad can also decorate a holiday table.
Ingredients:
- avocado 1pc
- cucumber 1pc
- red onion 1pc
- salad 150g (any will do)
- for refueling:
- mayonnaise 80g
- lemon juice 2 tbsp
- sour cream 2 tbsp
- parsley
- water 2 tbsp
Let's prepare a dressing for the future salad with avocado. Mix low-fat mayonnaise with sour cream, lemon juice and water. Add parsley, which we will finely chop beforehand. Stir vigorously and place in the refrigerator for 10 minutes.
Cut the washed cucumber into slices and red salad onion into half rings.
Tear pre-washed and dried lettuce leaves with your hands or cut them into smaller pieces with a knife.
Remove the pit and skin from the avocado and cut the flesh into cubes.
Mix the prepared products in a salad bowl.
Add the sauce, which has just brewed by this point, to the salad and mix well.
Avocado salad with cucumber tastes great with fried shrimp with garlic. Help yourself!
Avocado, cucumber, tomato, sweet pepper, onion
Avocado salad with tuna
A recipe for real gourmets, it will decorate any celebration and holiday.
Ingredients:
- avocado 1pc
- canned tuna 200g
- oregano 5 sprigs
- bow 1pc
- white pepper
- lemon 1pc
Remove the tuna from the can and use a fork to separate it into smaller pieces.
Peel the avocado, remove the peel and pit, and cut it into approximately centimeter-sized cubes.
Mix tuna and avocado, add finely chopped onion and chopped oregano.
Pour in the juice squeezed from the lemon and sprinkle with white pepper.
Add salt to taste and finally mix well.
Leave the finished salad in the refrigerator for a quarter of an hour before serving.
Serve in a white or transparent salad bowl.
Enjoy the excellent bright taste!
Avocado and tuna salad
Avocado salad with arugula
Ingredients for the recipe:
- avocado 1pc
- cherry tomatoes 200g
- small bunch of arugula salad
- hard cheese 80-100g
- lemon 1pc
- olive oil 2 tbsp
- French mustard 1 tsp
- salt pepper
Prepare salad dressing: mix olive oil with lemon juice and mustard. Based on your own taste, add salt and pepper.
Wash the arugula in running water and lay it out to dry.
Cut the avocado into cubes, first removing the pit and peel.
Cut the cherry tomatoes in half and mix with avocado cubes in a salad bowl of a suitable size.
Tear the arugula with your hands into 2-3cm pieces and also add to the salad.
Pour in the dressing and stir; if necessary, add salt again.
Top the finished salad with grated hard cheese.
When serving, you can garnish with cherry tomato halves or a sprig of fresh basil.
Avocado salad with egg
A simple recipe without any frills, but nevertheless very tasty.
Salad ingredients:
- avocado 2pcs
- eggs 4pcs
- 1 purple lettuce onion
- mayonnaise
- salt pepper
Boil hard-boiled eggs. When they have cooled completely, remove the shells from them and cut them into small cubes.
Remove the ripe avocado fruit from the pit and peel. Cut the pulp into cubes, just like boiled eggs.
Cut the salad onions into thin rings or half rings, as you prefer.
Put all the ingredients into a beautiful salad bowl, add mayonnaise and mix carefully. Add salt and pepper to taste.
Garnish with a sprig of fresh herbs or cherry tomatoes cut in half.
Avocado, eggs, cherry tomatoes, purple and green onions, arugula.
Avocado salad with chicken
Hearty, but at the same time light salad with fried chicken breast. Men will definitely like it.
Salad ingredients:
- avocado 1pc
- chicken breast 200g
- tomatoes 200g
- vegetable oil for frying
- lemon
- salt pepper
- mayonnaise
- dill
Salt the chicken breast and fry in vegetable oil on both sides until fully cooked. When it cools down, cut it into strips.
Cut the tomatoes (it is better to take strong and dense ones so as not to drip) into cubes.
Cut the peeled avocado into cubes, like the tomatoes, and pour in lemon juice.
Combine everything in a dish of a suitable size, add salt and pepper, add finely chopped dill and season with low-fat mayonnaise.
That's all, our salad is ready!
Avocado and pineapple salad
An exquisite, very beautiful salad with excellent taste, and, just as importantly, very easy to prepare.
Ingredients:
- avocado 1pc
- 1 can canned pineapple
- purple onion 1/2pcs
- butter
- olive oil 2 tbsp
- pepper, salt
Remove the pineapple pieces from the syrup and cut into small cubes. Fry them in butter until a light golden crust forms.
Peel the avocado, remove the pit and cut the flesh into cubes of the same size.
Cut half of the purple onion into thin half rings.
Mix the ingredients in a suitable elegant bowl, add salt and pepper to taste and season with olive oil.
Mix again - that’s it, the salad with avocado and pineapple is ready!
As you can see, you can prepare many salads with a variety of products, the taste of which avocado can highlight favorably. It is quite difficult to spoil any dish by adding this exotic fruit, so you can safely experiment. The same with serving the salad: a cup of avocado and a “plate” in itself, in which the salad just begs to be served!
Compose and cook! Perhaps someday your recipe will be published in culinary magazines!
Caprese salad with avocado, tomatoes, mozzarella
As you know, Mexico has long been recognized as the birthplace of avocados. Therefore, salads with avocado belong to Mexican cuisine. Cooking recipes can be very diverse with the addition of a huge number of ingredients.
First of all, vegetable and fruit salads with avocado are popular. This fruit also goes well with seafood. Let's look at some of the most interesting and affordable cooking options.
Any salad with the addition of avocado can be considered healthy, since the vegetable contains a considerable amount of antioxidants and other substances that fight the aging of the body. Consider the option of a very tasty vegetable salad with avocado, which includes many nutritional components. To do this you need:
- avocado – 1 piece;
- onion (preferably red) – 1 piece;
- lettuce leaves (fresh) – 1 small bunch;
- small fresh tomatoes – 2 pieces;
- cucumber (fresh) – 1 piece;
- bell pepper (preferably red) – 1 piece;
- olives, preferably pitted – 20 pieces;
- Feta cheese - 100 grams;
- fresh parsley - several branches;
- olive oil – 50 ml;
- seasonings - as needed.
Cooking time – 30 minutes.
Calorie content – 350 kcal.
Steps for preparing the most delicious salad:
Tuna and Avocado Salad
The dish prepared according to the proposed recipe is very tasty and unusual. In addition, it contains many components that are beneficial to health. It can be served as a separate dish or as an addition to various side dishes. To prepare you will need:
- avocado – 1 piece;
- tomato (fresh) - 1 piece;
- tuna, canned in its juice – 1 can (185 grams);
- arugula – 80 grams;
- freshly squeezed lemon juice – 1 teaspoon;
- refined vegetable oil – 1 tablespoon;
- garlic – 1 clove;
- table salt - a quarter of a teaspoon.
Calorie content – 138.2 kcal.
Recipe step by step:
Avocado and chicken salad recipe
To prepare this version of avocado salad, you will need the following list of ingredients:
- boiled chicken fillet – 350 grams;
- avocado – 2 pieces;
- fresh green onions – 10 grams;
- fresh cilantro – 5 grams;
- freshly squeezed lime juice – 2 tablespoons;
- sour cream 15% fat - 2 tablespoons;
- table salt – 2 grams;
- ground black pepper - ½ gram.
Cooking time – 20 minutes.
Calorie content – 165.8 kcal.
Cooking the dish in stages:
The simplest recipe
This recipe is very simple, making it perfect for everyday cooking. To do this you will need:
- avocado – 1 piece;
- arugula – 200 grams;
- small cherry tomatoes – 100 grams;
- olive oil – 2 tablespoons;
- balsamic vinegar – 1 teaspoon;
- table salt and a mixture of peppers - at personal discretion.
Cooking time – 20 minutes.
Calorie content – 238 kcal.
Making a simple and easy salad with avocado and arugula:
- The arugula must, first of all, be thoroughly rinsed under running water, then dried and placed in a salad bowl;
- Peel the avocado and chop into small pieces with a sharp knife;
- Wash the tomatoes thoroughly and then divide them into halves or quarters;
- Place the avocado and tomatoes in the salad bowl and mix the whole mixture very carefully;
- To prepare the dressing, you need to mix balsamic vinegar and olive oil in a separate container, and also add salt and spices according to personal preferences. Stir and pour the resulting mixture over the salad.
Crab and Avocado Salad Recipe
This option for preparing a salad can be called exotic. In order to prepare it, you need to select the necessary ingredients in advance:
- avocado – 1 piece;
- fresh lettuce leaves - 1 small bunch;
- Parmesan cheese - 50 grams;
- garlic – 1 clove;
- crab – 1 piece;
- freshly squeezed lemon juice - 2 tablespoons;
- salt - at the discretion of the cook.
Cooking time – 25 minutes.
Calorie content – 137.4 kcal.
Steps to prepare an exotic salad:
- The crab must be boiled until tender and then separated into fibers;
- Peel the avocado and then cut it into oblong bars;
- The salad bowl must be rubbed with garlic, which will give the salad a unique aroma;
- Arrange fresh leaves in a salad bowl, and then add prepared crab meat and avocado;
- To prepare the sauce, mix freshly squeezed lemon juice, olive oil, ground pepper and salt. Stir and season the salad;
- Top the dish with pre-grated cheese.
- When purchasing an avocado, you should pay attention to its ripeness. The best option is the one in which the fruit returns its shape to its original state after pressing it.
- Ripe avocados are very easy to peel. But under no circumstances should it be overripe.
- If you purchase a fruit that is too hard, you should place it in the refrigerator for a couple of days. This way it will acquire the condition necessary for cooking.
Thanks to avocado, any salad can acquire a new unforgettable taste. Don’t be afraid to experiment and combine this fruit with other berries, fruits or vegetables.
It will also go very harmoniously in a salad with citrus fruits, meat or seafood.
You should definitely try different cooking options that will add something new and exotic to your holiday table.
Another recipe for avocado salad is in the next video.
Have you decided to treat yourself to a delicious fruit salad, but at the same time want something new and non-trivial? Try making an exotic avocado salad. In the countries of Southeast Asia, avocado or “alligator pear” is one of the most popular ingredients for salads, and all thanks to the oily structure of the fruit, as well as the unusual taste and aroma, which becomes a decoration for any dish. In this article we will talk about how to properly prepare avocado salad and provide several simple and incredibly tasty recipes.
How to make avocado salad
Not everyone in our country is closely familiar with avocados, and therefore before preparing the salad you should pay attention to several important points. First of all, evaluate the quality of the fruit. It should be ripe, which means heavy, but firm to the touch. Moreover, if you press on the fruit, a dent should remain on its surface.
If you cut a ripe avocado, under the skin you can find aromatic pulp with a delicate, creamy consistency. Avocado has a creamy taste, with a subtle nutty note. Don't buy overripe avocados. The fruit is too soft and has a loose consistency and is completely unsuitable for making salads. In addition, when purchasing a soft fruit, you risk buying a spoiled avocado.
You can buy unripe fruit with hard, whitish flesh, the bite of which resembles a pear or pumpkin. Like bananas, avocados ripen at home in literally 1-2 days. But you cannot store ripe fruits for more than 4 days, as they quickly darken and spoil.
If we talk directly about preparing salads, the Florida or California variety of avocado is ideal for this purpose - a dark green pear-shaped fruit. To use it, the “alligator pear” is peeled and pitted, and the flesh is cut into cubes. Another cutting option is also possible, in which the fruit is cut into two halves, the pit is removed, and then the pulp is scraped out with a spoon.
Remember that avocado used for salad should not be heat treated. Otherwise, the pulp will begin to taste bitter. In addition, such a salad should be prepared immediately before consumption, before the fruit oxidizes. In this regard, for such salads it is worth choosing chemically inert dishes. And to preserve the color of the fruit, immediately after cutting it is worth sprinkling the pulp with lemon or lime juice.
Let's also talk about combining avocados with other products. Considering the taste is not the most pronounced, “alligator pear” goes harmoniously with cucumbers, tomatoes, fish and seafood. In this regard, you can prepare an everyday salad from avocado and crab sticks, or you can create a holiday dish based on tuna and avocado.
In addition, avocado perfectly complements the taste of caviar, cheese, chicken or other fruits, which means it can be used both for preparing desserts and for creating complex culinary masterpieces.
10 Easy Avocado Salad Recipes
1. Avocado salad with shrimp
If you want to prepare a light diet salad with seafood, be sure to take note of this recipe. Shrimps for the dish should be chosen small, arctic, which are easy to prepare and process. But pay special attention to the dressing, which is designed to highlight the taste of this dish and make it more refined.
Ingredients:
- shrimp – 300 g;
- avocado – 1 piece;
- mayonnaise – 1 tbsp;
- lemon – ½ piece;
- green onions – 2 tbsp;
- fresh dill – 2 tbsp;
- garlic – 1 clove;
- chili sauce – 2 tbsp;
- white wine vinegar – 2 tbsp;
- Dijon mustard – 1 tsp;
- olive oil – 2 tbsp.
We start preparing the salad with shrimp, which should be boiled (3 minutes) in salted water and peeled. Finely chop the garlic with a knife, chop the herbs, and squeeze the juice from the lemon.
Combine mustard, wine vinegar and oil and marinate shrimp in this sauce. Meanwhile, whisk the chili sauce with mayonnaise and garlic, add salt and pepper and mix everything well. Peel the avocado, remove the pit and cut the flesh into cubes. To prevent it from oxidizing, sprinkle the cubes with lemon juice.
Let's start forming the salad. After throwing the shrimp into a colander, combine them with the avocado and mix. Pour our mixture with a dressing of mayonnaise, garlic and chili sauce, then put the dish in the cold for 1-2 hours. Before serving, the salad can be decorated with lemon slices and dill sprigs.
2. Avocado salad with tuna
This is another avocado and seafood salad that will decorate the table of any holiday event. It consists of simple ingredients and is prepared very quickly, but at the same time it has an original design and amazing taste, making it a real holiday decoration.
Ingredients:
- avocado – 2 pcs;
- tuna in oil – 1 can;
- cucumber – 2 pcs;
- mayonnaise – 1 tbsp;
- garlic – 1 clove;
- salt - to taste.
To prepare this little culinary masterpiece, simply cut each avocado in half, peel it and remove the pit. Using a small spoon, scrape out the pulp, which we place in a separate bowl, where we mix it with crushed garlic, chopped tuna and finely chopped cucumber. Season all ingredients with mayonnaise, salt and mix. We will get a salad mixture that needs to be placed in avocado “boats”. The dish is ready! You can serve it to guests, not forgetting to sprinkle with lemon juice and garnish with sprigs of dill or parsley.
3. Avocado salad with tomatoes
Here is another simple but extremely tasty salad made from avocado and tomatoes. This is a real storehouse of vitamins, which boasts of its dietary properties, which means that all fans of tasty and healthy food should diversify their diet with such an original dish.
Ingredients:
- avocado – ½ piece;
- large tomatoes – 3 pcs;
- onion – ½ piece;
- olive oil – 2 tbsp;
- lemon juice – 2 tbsp.
- salt and pepper - to taste;
- greens - for decoration.
After removing the peel and pit from the avocado, cut the pulp into cubes and sprinkle with lemon juice. We peel the onion, cut it into rings and place it in a deep bowl, pour boiling water for 3 minutes, then drain the water. We tear off the stems of the tomatoes and cut the vegetables into slices.
Having prepared the ingredients, we begin to form our salad. To do this, simply mix avocado, onions and tomatoes, pepper, salt, add oil and mix thoroughly. Place the salad on plates, decorate it with herbs and serve.
4. Avocado salad with crab sticks
The composition of this salad is very similar to “Greek”, however, the addition of “alligator pear” gives the dish tenderness, juiciness and pleasant softness. Having prepared it for your guests, you will hear many enthusiastic compliments about the new notes of the famous and extremely tasty dish.
Ingredients:
- crab sticks – 100 g;
- avocado – 1 piece;
- sweet red pepper – 2 pcs;
- red onion – 2 pcs;
- cucumber – 2 pcs;
- feta cheese or feta cheese – 100 g;
- olives – ½ can;
- lemon juice – 2 tbsp;
- lettuce leaves – 2 pcs;
- olive oil – 2 tbsp;
- salt and pepper - to taste;
- pine nuts - for decoration.
Cut the cheese, avocado and cucumbers into cubes, tomatoes into slices, peppers into strips, and chop the onion into half rings. Chop the crab sticks with a knife, cut the olives in half, and simply tear the lettuce leaves.
After mixing all the ingredients of our dish in a deep bowl, sprinkle them with cheese and pour a sauce of salt, pepper, lemon juice and olive oil. Mix the salad thoroughly, place it on plates and garnish with pine nuts. The dish is ready!
5. Avocado and arugula salad
This wonderful dish belongs to the popular Mediterranean diet, called one of the best diets for health and maintaining a slim figure. There is nothing superfluous in the dish, only fresh tomatoes, herbs and avocados, which means that you are guaranteed constant health benefits with a minimum of calories! This salad is especially good on summer days, when you really want lightness and freshness.
Ingredients:
- avocado – 1 piece;
- arugula – 200 g;
- olive oil – 50 ml;
- cherry tomatoes – 100 g;
- balsamic vinegar – 20 ml;
- pepper mixture – 1 pinch;
- salt - to taste.
The salad is very easy to prepare. The arugula should be washed, cut with a knife and placed in a salad bowl. We also send the avocado pulp, cut into cubes, there. Cut the cherry tomatoes in half and add them to the chopped ingredients. Mix all the ingredients, pour them with a sauce made from balsamic vinegar, a mixture of peppers, salt and oil. All that remains is to mix the salad again and you can start tasting.
6. Avocado salad with chicken
Now let’s look at a hearty salad with avocado, which, thanks to the presence of chicken, will fill the body with the protein necessary for muscle growth. In this regard, this dish will bring particular benefits to people who are passionate about sports. However, everyone else will benefit from a chicken and avocado salad, since the variety of fruits and vegetables in this culinary composition will help support the body and fill it with useful substances.
Ingredients:
- chicken breast – 1 piece;
- avocado – 1 piece;
- lettuce leaves - 2 bunches;
- celery stalk – 1 piece;
- red onion – 1 piece;
- grapefruit – 1 piece;
- lemon – ½ piece;
- mustard seeds – 1 tsp;
- liquid honey – 1 tsp;
- grapefruit juice – 4 tbsp;
- pepper mixture – 1 tsp;
- salt - to taste.
Cut the chicken into pieces and steam it for 20 minutes. Salt the finished pieces of meat and sprinkle with a mixture of peppers. We clean the avocado and, cutting it into slices, sprinkle with lemon juice. Cut the celery into slices and the onion into half rings.
We wash the lettuce leaves, dip them in a towel and tear them into pieces with our hands, then place them on the bottom of the plate. Top with alligator pear slices, chicken pieces, grapefruit slices, chopped celery and onion. Sprinkle the ingredients with a mixture of peppers and add a dressing of grapefruit juice, mustard, honey and salt. The dish is ready, you can serve it to the table!
7. Avocado salad with salmon
If a salad of avocado and salmon appears on the festive table, this dish will become the center of attention. And the point here is not so much in the exotic combination, but in the sourish-spicy taste of this dish. And the arugula present in the composition will allow you to feel a pleasant nutty aftertaste. Once you try this salad, you will definitely add it to your list of favorites.
Ingredients:
- avocado – 1 piece;
- lightly salted salmon – 50 g;
- tomatoes – 4 pcs;
- green onions – 1 bunch;
- lettuce leaves – 2 pcs;
- arugula – 1 bunch;
- mustard – 1 tsp;
- lemon juice – 2 tbsp;
- olive oil – 2 tbsp;
- salt and ground red pepper - to taste;
- mozzarella cheese and sesame seeds - for decoration.
To prepare the salad, cut the salmon into pieces, the onion into half rings, and the tomatoes into slices. To prepare the dressing, mix lemon juice, mustard, oil, salt and ground red pepper.
Let's start creating the dish. To do this, put lettuce leaves and arugula on the bottom of the plate, put a mixture of salmon with onions and tomatoes on top, and then pour the sauce over our composition. You can use mozzarella and sesame seeds to garnish this wonderful dish.
8. Avocado salad with cheese
This wonderful dish is often prepared for special occasions, and all because lightly salted salmon is added to the exquisite taste of avocado. And to finally win the hearts of gourmets, cherry tomatoes and lettuce are used as decoration for this salad.
Ingredients:
- lightly salted salmon – 200 g;
- avocado – 1 piece;
- eggs – 3 pcs;
- feta cheese – 100 g;
- homemade mayonnaise – 2 tbsp;
- cherry tomatoes and lettuce leaves for decoration.
Boil the eggs. Cut the whites into small cubes and chop the yolks on a fine grater. Slice the avocado, crumble the cheese, and cut the salmon into small pieces. Place lettuce leaves on the bottom of the plate, layer on top: first avocado slices, then cheese, pieces of fish, whites and yolks. At the same time, season each layer with pepper, salt and a piece of mayonnaise. Top the dish with a few cherry tomatoes, cut in half, and you can serve the dish to your guests.
9. Avocado and cucumber salad
And this dish can be fully classified as a vegetarian dish, and if you remove the eggs, it can even be classified as a vegan dish. At the same time, an avocado and cucumber salad is a fairly satisfying meal that can replace one of your meals. By the way, if desired, the apple in the salad can be replaced with corn or tomatoes.
Ingredients:
- avocado – 2 pcs;
- egg – 2 pcs;
- green apple – 1 piece;
- cucumber – 2 pcs;
- garlic – 2 cloves;
- olive oil – 2 tbsp;
- lemon juice – 1 tsp.
- salt - to taste.
After peeling the avocado, the fruit pulp should be cut into cubes. Peeled cucumbers are cut into strips, and apples are cut into slices. After boiling the eggs, finely chop them with a knife and mix with chopped garlic. All that remains is to combine all the ingredients in a bowl, pour a dressing of lemon juice, olive oil and salt on top, and then mix thoroughly.
10. Avocado and crab meat salad
This is one of the most delicious avocado-based salads, which also contains seafood, in particular crab meat. This dish is ideal for special occasions, because it is distinguished from most others by its exquisite flavor composition! Don't believe me? Then you should definitely try this unusual salad.
Ingredients:
- avocado – 2 pcs;
- eggs – 2 pcs;
- crab meat – 200 g;
- cucumber – 1 piece;
- unsweetened yogurt – 50 ml;
- green onions - 2 feathers;
- lemon juice – 2 tbsp.
The crab meat can be torn into pieces or cut into pieces with a knife. Chop the eggs into cubes and cut the cucumbers into strips. Peel the avocado and cut into cubes, sprinkle with lemon juice. Combine all ingredients and mix. Sprinkle chopped green onions on top. Season the dish with salt and pepper and season with unsweetened yogurt, then mix well. The salad is ready! You can serve it on the table, garnished with lemon slices or cherry tomatoes.
Enjoy your taste discoveries!
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