Delicious fresh avocado salad that goes well with meat and chicken.
This salad has been a recurring dish for several years at our home.
We use to have this for barbecue and it goes well with beer can chicken
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
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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Ingredients
Method
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Mix everything in a bowl
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Season with salt, pepper and lemon.
Nutrition
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Frequently asked questions about avocado salad
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.
Mix everything except the avocado in advance. Add avocado and lime juice just before serving to prevent browning.
Excellent alongside grilled meat or chicken, or as a fresh starter. Also works great as a topping for tacos or nachos.
Excellent and fresh!