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Eleven salads with avocado that will go straight to your top

22 mayo, 2021

The avocado came into our lives a few years ago, but it quickly made its way and established itself among our favorite foods. Its buttery texture and mild flavor make it a versatile ingredient that combines with almost everything, whether sweet or savory.

Although guacamole is the most popular recipe made with this fruit, there is life beyond the popular Mexican dip. With avocado we can prepare cakes, truffles, smoothies, sauces, creams, soups, hamburgers and much more. It is magnificent to give a touch of flavor and texture to our salads and the recipes that we propose today are a good example of this. So irresistible that they will go straight to your top.

Avocado, strawberry and mozzarella salad

Avocado, strawberry and mozzarella salad

We wash the lettuce leaves to remove any possible remains of earth. We drain and dry well. We remove the hard part of the face sheet, staying only with the green. We have on the basis of two plates and, on them, we place some arugula leaves (quantity to taste). We prepare a vinaigrette with the oil, vinegar, honey, salt and pepper and season the lettuces, reserving a couple of teaspoons for the end.

We wash the strawberries, remove the leaves and the peduncle and cut into quarters. We drain the mozzarella balls on absorbent paper and cut them in half. Toast the pine nuts in a pan, over medium heat, stirring occasionally and taking care that they do not burn.

Cut the avocado lengthwise, remove the bone and skin. We laminate each half and place them in the center of the plates, on the arugula. On both sides we place the strawberries, mozzarella and some blueberries, which provide a super sweet touch. Garnish with the toasted pine nuts and sesame seeds. We water with a teaspoon of vinaigrette and serve immediately.

More information about the recipe, here.

Asian-style quinoa, avocado and shrimp salad

Asian-style quinoa and shrimp salad
  • Ingredients for 2 people: 60 g of quinoa, 150 g of prawns, 1 avocado, 100 g of lamb’s lettuce, 100 g of cherry tomatoes, 20 ml of lime juice, 1/4 teaspoon (optional) of chili flakes, 2 chives, 15 ml of sauce soy, fresh coriander, 15 ml of corn oil and 1/2 teaspoon of maple syrup.

  • Elaboration: We will start by boiling the quinoa following the manufacturer’s instructions, but for approximately 15 minutes. Drain and reserve in a bowl. Cook the prawns, reserve them. Meanwhile we make the dressing, mixing the lime juice and chili flakes, the oil and the maple syrup. Add half of the dressing to the quinoa and add the chopped chives, lamb’s lettuce, cooked prawns, sliced ​​avocado and halved cherry tomatoes. We salt to taste and add the rest of the dressing on top. Sprinkle with the chopped fresh coriander. We serve quickly.

More information about the recipe, here.

Chicken and avocado salad

Chicken and avocado salad
  • Ingredients for 2 people: 2 chicken breasts, 2 ripe avocados, 30 g of mayonnaise, 15 ml of lemon juice, 1 jalapeño or serrano pepper, fine herbs, salt and ground black pepper.

  • Elaboration: Heat the olive oil in a frying pan and grill the chicken breasts over medium heat. We season them with the fine herbs, salt and pepper, we lower the heat slightly and leave them for about 25 minutes, turning from time to time. When they are ready, we remove them from the pan, let them cool for about 10 minutes and cut them into pieces. Peel the avocados, remove the bone and cut into pieces similar in size to chicken. We place the chicken and the avocado in a bowl to which we add the mayonnaise and the lemon juice. Adjust the seasoning if necessary, chop the chili and stir. Let cool for about 20 minutes before serving.

More information about the recipe, here.

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Avocado and grapefruit tartar salad

Avocado and grapefruit tartar salad
  • Ingredients for 4 people: 2 red or pink grapefruits, 1 large avocado, 1/2 pomegranate, 30 ml of extra virgin olive oil, 1 lime, ground pink (or black) pepper, coarse or flaked salt and roe or caviar substitute.

  • Elaboration: The first step is to peel the grapefruits live, the technique of which requires a bit of patience, a good knife and follow the steps that we have already indicated with the oranges. Chop the peeled segments into small cubes and reserve in a bowl with their juices. If we find this citrus excessively bitter, we can let it marinate with a tablespoon of brown sugar. Next, extract the grains from the pomegranate; It is worth taking advantage of to take out more by shelling two or three pieces, and thus have leftovers in the fridge. It is necessary to try not to break the grains and to leave them very clean of skins or membranes. Finally, open and cut the avocado into pieces slightly larger than the grapefruit, or more or less the same. Combine both fruits in another container, draining the grapefruit from its juices, but reserving them. Add the pomegranate and mix gently, adding more grains to taste. Emulsify the olive oil with the lime juice, a little of the grapefruit juices, salt and pepper. Add to the salad, mix gently and distribute into small glasses or bowls. Top with a teaspoon of roe or caviar substitute and keep refrigerated until serving.

More information about the recipe, here.

Avocado and mango salad

Avocado and mango salad
  • Ingredients for 2 people: 1 avocado, 1 medium mango, 100 g of Burgos cheese, 100 g of lamb’s lettuce, poppy seeds, peeled sunflower seeds, toasted sesame seeds, salt, extra virgin olive oil and lemon.

  • Elaboration: We wash and drain the lamb’s lettuce and place them at the bottom of the plate. On top we put the chopped avocado and mango. We add the Burgos cheese harmoniously distributed on top of the salad and some seeds assorted to taste. We make a vinaigrette with salt, extra virgin olive oil and lemon, which will help us to prevent the fruits from oxidizing and keep them looking good until we bring them to the table. We dress the salad just before taking it to the table, or we can bring the dressing directly in a sauce boat, and serve.

More information about the recipe, here.

Caprese salad with avocado and honey dressing

Caprese salad with avocado
  • Ingredients for 4 people: 125 g of mixed lettuces, 24 cherry tomatoes, 2 fresh mozzarellas, 2 avocados, 24 black olives, basil to taste, 1 teaspoon of honey, 50 ml of extra virgin olive oil, 25 ml of Modena vinegar and salt.

  • Elaboration: We will start by cutting the tomatoes into large wedges with a very sharp knife, we put them in a salad bowl on a base of a variety of already washed and centrifuged lettuces. We drain the mozzarella cheese and chop it, then we cut the avocados in half and cut them into large wedges and add it with the tomatoes. For the dressing we mix the honey, the salt, the oil and the vinegar and stir with a few rods, we pour it over the salad. We distribute the basil and black olives, and serve right away accompanied by some crusty bread toasts.

More information about the recipe, here.

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Beet, avocado and nectarine salad

Beet, avocado and nectarine salad
  • Ingredients for 2 people: 2 cooked or roasted beets, 1 avocado, 1 firm and aromatic nectarine, 30 g of goat cheese roll, 1 lemon or lime, black or white sesame seeds, fresh tarragon or basil, extra virgin olive oil, ground black pepper and salt.

  • Elaboration: Slice cooked or roasted beets into thin slices, no more than a half centimeter thick. Arrange them as a base for two plates or a large platter. Open the avocado, remove the pit and remove the pulp with the help of a spoon. Cut lengthwise into thin pieces. Arrange the avocado on the beet and brush with lemon juice so that it does not oxidize too much. Cut the washed nectarine into pieces of a similar size and place on plates as well. Spread out the crumbled goat cheese. Salt very lightly and add freshly ground pepper. Dress with lemon or lime juice, extra virgin olive oil and spread a little tarragon or chopped fresh basil and sesame seeds to taste.

More information about the recipe, here.

Avocado, cheese and honey salad

avocado, cheese and honey salad
  • Ingredients for 2 people: 1 large avocado, 6 slices of goat cheese, extra virgin olive oil, molasses or cane syrup and salt flakes.

  • Elaboration: We start by brushing a pan with olive oil and toast the cheese slices on both sides. Be careful when turning them, so as not to melt the cheese too much. They have to be well browned on both sides. We peel the avocado, remove the core and slice it. Arrange the avocado slices on a tray, spread the cheese on top, pour a good drizzle of honey, salt and serve immediately.

More information about the recipe, here.

Cobb salad

Cobb salad
  • Ingredients for 5 people: 200 g of diced chicken breast, 8 slices of bacon, 1 avocado, 1/2 romaine lettuce, 12 quail eggs, 75 g of Roquefort cheese or other blue cheese, 150 g of cherry tomatoes, 30 ml of olive oil extra virgin, 10 ml of sherry vinegar, 5 g of Dijon mustard, salt, ground black pepper and 4 sprigs of chives.

  • Elaboration: Cook the eggs in a saucepan with plenty of boiling water and a splash of vinegar for five minutes. Remove and cool to cut cooking. Peel, cut in half and reserve. We mark the bacon on a grill or pan for two minutes on each side. It is important that the grill is very hot and that the slices are thin so that they are then very crispy. We drain and let cool. On the same grill we mark the chicken breast on both sides, letting it finish cooking for about 12-14 minutes over medium heat. When it is ready, we cut into cubes. Cut the cherry tomatoes in half and reserve. We wash the lettuce, drain and chop. We fill with it the bowl on which we will mount the salad. Add the avocado cut into thin slices. We place the rest of the ingredients in rows on the salad (to taste you want, although I opted for the vegetable on one side and the animal on the other). We crumble the fried bacon with our hands and add it, just like the tomatoes, chicken, egg and avocado. The penultimate step is to add the blue cheese, which must be in the fridge until the last moment so that it does not become too soft. We prepare a vinaigrette mixing in a …