Avocado Salad
Looking for a light and healthy dish? This avocado salad is not only vibrant and colorful but also bursting with flavor. With creamy avocados, crisp vegetables, and a zesty dressing, it’s the perfect accompaniment to any meal or a standalone dish. Easy to prepare and delightful to eat, this salad will soon become your go-to recipe for gatherings or a quick lunch. Let’s dive into the ingredients and preparation to make this delightful salad.
Ingredients
– 2 ripe avocados
– 1 cup cherry tomatoes, halved
– 1/2 red onion, diced
– 1 cup fresh spinach
– 1/4 cup feta cheese, crumbled
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– A pinch of red pepper flakes (optional)
Servings and Cooking Time
This recipe serves 2. Preparation time is approximately 15 minutes, with no cooking time required.
Nutritional Value
Each serving contains approximately:
– Calories: 250
– Protein: 5g
– Carbohydrates: 14g
– Fat: 22g
– Fiber: 10g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by washing all the vegetables thoroughly.
2. Slice the avocados in half, remove the pit, and scoop the flesh into a bowl.
3. Dice the avocado into bite-sized pieces.
4. Halve the cherry tomatoes and add them to the bowl.
5. Finely dice the red onion and add it to the mixture.
6. Add the fresh spinach to the bowl.
7. Crumble the feta cheese over the salad.
8. In a small bowl, whisk together the olive oil and lemon juice.
9. Pour the dressing over the salad and gently toss to combine.
10. Season with salt, pepper, and red pepper flakes to taste.
Alternative Ingredients
You can substitute feta cheese with goat cheese or omit it entirely for a dairy-free version. Additionally, consider adding nuts for extra crunch or using lime juice instead of lemon for a different flavor.
Serving and Pairings
This avocado salad pairs wonderfully with grilled chicken, fish, or as a side to a hearty sandwich. It also works great as a topping for tacos or served alongside a light soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Avocado may brown, so it’s best to consume it fresh. This salad is not suitable for freezing due to the texture changes in the avocado.
Cooking Mistakes
- Using overripe avocados can make the salad mushy.
- Not seasoning adequately can lead to bland flavors.
- Cutting the vegetables too small may result in a soggy texture.
- Forgetting to add acid (like lemon juice) can dull the flavors.
- Not tossing the salad gently can mash the avocado.
Helpful Tips
- Choose firm avocados that yield slightly to pressure for the best texture.
- Make the salad right before serving for optimal freshness.
- Experiment with different herbs like cilantro or parsley for added flavor.
- Consider adding cooked quinoa for extra protein and texture.
FAQs
Can I make this salad ahead of time?
While you can prepare the ingredients ahead, it’s best to assemble the salad just before serving to prevent the avocado from browning and the vegetables from wilting.
What can I add for extra protein?
You can add grilled chicken, chickpeas, or hard-boiled eggs to boost the protein content of your salad.
How can I make this salad vegan?
Simply omit the feta cheese and make sure to use a vegan-friendly dressing. You can enhance flavors with additional herbs and spices.
What is the best way to cut an avocado?
Cut the avocado in half, twist to separate, remove the pit, and slice the flesh while still in the skin. Then scoop it out with a spoon.
Can I use frozen avocado?
Frozen avocado can be used, but it may alter the texture. It’s better for smoothies than salads.
Conclusion
This avocado salad is a delightful, nutritious option that’s simple to make. With fresh ingredients and vibrant flavors, it’s perfect for any occasion. Enjoy the creamy texture of avocados alongside the crispness of fresh vegetables, and don’t hesitate to experiment with your favorite ingredients for a personalized touch.
Avocado Salad
Ingredients
- 2 ripe avocados
- 1 cup cherry tomatoes halved
- 1/2 red onion diced
- 1 cup fresh spinach
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- A pinch of red pepper flakes optional
Instructions
- Wash all the vegetables thoroughly.
- Slice the avocados in half, remove the pit, and scoop the flesh into a bowl.
- Dice the avocado into bite-sized pieces.
- Halve the cherry tomatoes and add them to the bowl.
- Finely dice the red onion and add it to the mixture.
- Add the fresh spinach to the bowl.
- Crumble the feta cheese over the salad.
- In a small bowl, whisk together the olive oil and lemon juice.
- Pour the dressing over the salad and gently toss to combine.
- Season with salt, pepper, and red pepper flakes to taste.
