Easy Avocado Salad Recipes

Steps:

• Cut avocado in half. Scoop out the flesh of one half into a bowl or onto a plate.
• Mash the avocado up with a fork until it takes on a creamy, spreadable texture.
• Peel cucumber and then chop as finely or coarsely as you wish(the bigger the chunks, the harder it will be to mix).
• Dump tuna, cucumber, avocado, flax seeds, and spices into medium-sized mixing bowl, and mix until well combined.
• Then you can either eat the salad right away, or chill for later! I usually pack it in a lunchbox with a few ice packs and have it for a snack when I'm out running errands.
• Feel free to experiment with the types of veggies, spices, or cold meat you use. It's the avocado that makes the dish!
• If you are planning on making the dish ahead of time, adding in the optional olive oil and lemon juice will help preserve the avocado and also add some nice flavors.

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.

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

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').

Steps:

• In a bowl, combine the lemon juice, lime juice, garlic powder, salt and pepper. Add remaining ingredients; toss gently to coat. Refrigerate for 30 minutes before serving.

Steps:

• In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

Steps:

• Combine all ingredients in small bowl and toss together.
• Let stand 5 minutes before serving.