Avocado salad

Name: Avocado salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: ½ red onion, in small pieces; 2 avocados, in small pieces; 1 large tomato, in small pieces; ½ red chili, in small pieces; 2 spring onions, thinly sliced; 1 dl kalamata olives; 1 tbsp capers, with brine; 3 tbsp olive oil, extra virgin; 1 lemon, juiced

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Delicious fresh avocado salad that goes well with meat and chicken.
This salad has been a regular in our home for several years.

We usually have this at barbecues and it goes well with beer can chicken and grilled lamb chops.

Avocado is one of the most nutritious fruits we know and even has a world record as the fruit with the most calories.
The Nutrition Source, Harvard

Avocado salad is the fresh companion that lifts a barbecue from good to memorable. Creamy avocado, fresh lime and a little chili make it the perfect counterweight to the smoky flavours from the grill. And it literally takes five minutes to make.

This salad has been a regular at many of our barbecue evenings, especially with beer can chicken. It is one of those dishes that is so simple you tend to underestimate it, right until you taste it next to warm, juicy meat.

Tips and variations

Use avocados that are ripe but firm: they should give slightly when pressed gently but not be completely soft.
Mix in lime or lemon juice immediately after cutting to prevent the avocado from browning.
Add red onion, cherry tomatoes, or mango for sweetness and colour.
Fresh coriander is the classic herb here, but parsley or mint work well for those who don’t like coriander.
A small dash of fish sauce adds depth and umami without tasting fishy.

🍷 Wine tips

Sauvignon Blanc: Avocado salad with its fresh flavours and acidity pairs beautifully with a herbaceous Sauvignon Blanc from New Zealand (Marlborough) or the Loire. Verdejo from Rueda in Spain is an interesting and equally refreshing alternative.

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Prep 10 min

Total 10 min

Servings 4 servings

Ingredients

½ red onion in small pieces
2 avocados in small pieces
1 large tomato in small pieces
½ red chili in small pieces
2 spring onions thinly sliced
1 dl kalamata olives
1 tbsp capers with brine
3 tbsp olive oil extra virgin
1 lemon juiced

Instructions

Mix everything in a bowl and season with salt, pepper and lemon.

Nutrition per serving

Calories: 262 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 25 g
Saturated fat: 3 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 17 g
Cholesterol: 0 mg
Sodium: 287 mg
Potassium: 500 mg
Fiber: 6 g
Sugar: 2 g

Nutrition values are estimates.

Frequently asked questions about avocado salad

How do I stop the avocado from turning brown?

Mix in lime or lemon juice straight after cutting. The acid slows down oxidation. Serve the salad as soon as it is made, avocado salad is always best fresh.

What does avocado salad pair well with?

Excellent alongside grilled meat or chicken, or as a fresh starter. Also works great as a topping for tacos or nachos. It is a versatile side for beer can chicken, kebabs, burgers or a light lunch with good bread. Its freshness balances bold, smoky flavours really well.

Can I prepare the salad ahead of time?

Avocado salad is best made just before serving, as avocado oxidises quickly and browns even with lime. Mix everything except the avocado in advance. Add avocado and lime juice just before serving to prevent browning.

How ripe should the avocado be?

The avocado should be soft but not mushy. Press gently with a finger and it should give slightly. Too firm? Place it in a bag with an apple at room temperature for 1-2 days.