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25 mins
Avocado Salad Recipe

Avocado Salad

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

Avocado Salad is ideal for all occasions especially on a bright summer's day when the world feels good! It's very easy to prepare and it has the benefit of both looking good and tasting good!

      Preparation Time: 15 Minutes

      Cooking Time: 10 Minutes

Ingredients for Avocado Salad

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
FOR THE CROUTONS:
2-3 cloves
garlic
  pinch
salt
3 tablespoons
extra virgin olive oil
4 thick slices
white bread
FOR THE SALAD:
2
ripe avocados
1
red onion
2 teaspoons
garlic powder
1 tablespoon
olive oil
2 teaspoons
lemon juice
 
salt and pepper
2 handfuls
rocket

 

How to Cook Avocado Salad

  1. For the croutons (yes you can buy them if you want - but your own taste much better!!), peel and crush (mince) the garlic and cut the bread into ½" (1cm) cubes. Combine the garlic, oil and salt in a bowl and mix well. Add the bread cubes and turn until they are coated evenly in oil. Spread the coated cubes onto a baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes until the croutons are golden.
  2. Peel the avocados, halve them lengthways, remove the stone and thinly slice them. Peel and slice the onion.
  3. In a large salad bowl, combine the avocado, onion, garlic powder, olive oil, lemon juice and salt and freshly ground black pepper to taste. Mix these well then turn the salad over a few times with your finger tips to coat everything well in the oil and lemon juice. Add the croutons and serve as a starter, a snack or as a main course with cold meat.


Graham GRAHAM'S HOT TIP:
Do you struggle to get the stone out of a halved avocado? Don't!! Take a sharp knife and hit the stone with the knife blade (watch your fingers) just enough for the blade to stick. Then gently turn the knife and the stone will twist and come loose.
 
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Reviews of Avocado Salad

Rating 4 out of 5 - Many cooks will make this recipe again May 04 2014
This is a simple dish that showcases avocados. I used 3 avocados since I was serving 6, and I used more lemon juice than was called for to make the dish brighter tasting. I thought the red onion was a great call; it contributed to the flavor of the salad, but didn't overshadow the mild avacado flavor. Thanks for the recipe!
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again January 17 2014
This was a really good combination! I chopped the avocado into larger chunks than it said in the recipe, and the result was almost like a chunky guacamole. If the avocados are ripe enough next time I make this, I may serve it with baked tortilla chips as a sort of dippable - spreadable salad. Lovely dish.
(6 reviews)
 

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