A variety of exotic fruits have long taken root on our table. Avocado was no exception. It has long been loved for its excellent rich taste and amount of vitamins and minerals. And the main thing is that the benefits of this fruit are reflected almost immediately on the human body.
Avocado is truly called one of the fruits of youth. By consuming it daily you can nourish your body from the inside. How to consume this exotic fruit It doesn't matter at all. It fits in any form. But most often it should be eaten raw. This way you can save more benefits.
Another advantage of avocado is that it is enough to consume salads only in small quantities, but the benefits will be undeniable. It is consumed with pleasure by people on all continents. Avocado is appropriate as in vegetarian cuisine, and in the usual one. Its taste can be played up or brought to the fore. The main thing is to have a desire to create something extraordinarily tasty. The fruit is good in combination with various types meat and fish, and with vegetables it is simply wonderful. You just need to learn a few recipes and an incredible result will not take long to arrive.
Below are 8 variety of recipes, choose any:
Delicious salad with tuna and avocado
Fish is an ideal product that can fully reveal the taste of this fruit. Avocado in the proposed salad is more appropriate than ever. At the same time, it turns out incredibly rich and tasty. Plus, it can be prepared in minutes and the results are amazing.
Ingredients:
- Canned tuna - can.
- Cucumber.
- Avocado.
- Lemon.
- Olive oil.
- Spices.
Serves the dish for 3 persons.
Cooking process:
1. Rinse the avocado, dry it, remove the pit.
2. Using a tablespoon, scoop out the pulp from each half.
3. Separate the cucumber from the peel. Cut into half rings.
4. Divide the avocado into thin slices. Open the tuna and let the oil or juice drain out.
5.Place all products in a deep bowl.
6. Sprinkle with lemon juice. Add olive oil and spices. Stir.
7.Place into a salad bowl and garnish with herbs.
In just ten minutes you get an incredibly tasty salad that can surprise even distinguished gourmets. At the same time, it is incredibly simple and elegant.
Salad with avocado and salmon
Since avocado goes perfectly with any type of fish, the proposed option will be ideal. It will be appropriate on any table. And the main thing is that you can create such a salad very quickly, since all the ingredients for it are already ready, all that remains is to serve it beautifully and an excellent result is already on the table.
Ingredients:
- Lightly salted salmon fillet – 150 grams.
- Avocado.
- Cherry - 12 units.
- Leaf lettuce.
- Dill.
- Mustard is grainy.
- Spices.
- Olive oil.
- Lemon.
Serves the dish for 3 persons.
Cooking process:
1. Prepare the required products on a cutting surface.
2. Rinse the avocado, dry it, and peel it. Divide into cubes. Add a little lemon juice.
3. Divide the cherry into equal halves.
4.Chop the dill thoroughly.
5.Divide the salmon into thin slices.
6. Wash the salad and divide it into leaves, spread it over the bottom of the bowl.
7.Place cherry halves and avocado slices on top.
8. Distribute the salmon plastics.
9.Mix olive oil thoroughly with mustard peas and lemon juice.
10.Pour dressing over all products. Sprinkle with herbs and carefully form lemon roses.
11.Let stand for about 10 minutes and serve.
The result is an incredibly tasty salad that can become like a complete meal as well as an excellent snack.
With shrimps
Connoisseurs of a healthy lifestyle will appreciate the proposed avocado salad. It will become both the highlight of the festive table and the most exquisite meal. The main thing is to be able to stop in time, since it is simply impossible to tear yourself away from it.
Ingredients:
- Avocado.
- Shrimp - packaging.
- Lemon.
- Salad.
- Dill.
- Salt.
- Spices.
Yield of dish for 4 persons.
Cooking process:
1. Boil and dry the shrimp. Remove the shell.
2. Prepare the avocado. Remove the pit and scoop out the pulp. Chop into thin strips.
3.Rinse the salad. Grind into small pieces.
4.Place the prepared products in a deep salad bowl.
5.Mix olive oil with lemon juice, spices and salt. Make a dressing.
6.Pour into the salad and mix thoroughly.
7.Send to a cool place for ten minutes.
This salad does not require additional decorations, as it looks very rich and is absorbed in a matter of minutes.
Below you can watch our video recipe:
Bon appetit!
With crab sticks
An unusually light and yet incredibly tasty salad. Every product has its place here. The result is an unsurpassed result that can please every connoisseur of gourmet food.
Ingredients:
- Crab meat - packaging.
- Cucumber.
- Avocado.
- Tomatoes - a couple of pieces.
- Quail eggs - packaging.
- Green onions.
- Grainy mustard.
- Lemon.
- Mayonnaise sauce.
- Salad.
- Salt.
Serving a dish for a couple of people.
Cooking process:
1.Prepare the avocado: separate the pulp and cut into strips.
2.Sprinkle with lemon juice.
3. Peel the cucumber and cut into strips.
4.Chop the tomatoes into cubes.
5. Boil quail eggs, cool, peel, and divide into halves.
6.Chop the onion feathers.
7. Divide the crab meat into fibers or medium pieces.
8. Combine the prepared products, pour mustard and mayonnaise sauce. Mix well.
9.The finished salad can be lightly sprinkled with lemon juice.
An excellent salad that can suit any table. It can be consumed both as a regular meal and as a special holiday dish.
With seafood
This option will be an excellent solution for any holiday table. We can say with confidence that avocado salad with seafood is not only a true storehouse of vitamins, but also a real aphrodisiac. It is worth a try for anyone looking for a new incredible taste.
Ingredients:
- Avocado.
- Squid.
- Tomato.
- Shrimp – 300 grams.
- Olive oil.
- Dried spices: parsley and garlic.
- Salt.
Serves the dish for 2 persons.
Cooking process:
1. Boil the squid, remove skin and chitin, cut into strips.
2. Boil the shrimp, cool, peel the shell, leaving the tails.
3. Divide the avocado into two halves, remove the pit and remove the pulp using a tablespoon. Cut into small cubes.
4.Cut the tomato into small slices. Mix all prepared products.
5.Mix olive oil with all the spices and season the salad.
6.Fill the avocado halves with the resulting dish and garnish with shrimp.
Original presentation and unusual taste This avocado salad will be a favorite at any celebration.
Avocado and chicken salad
It’s safe to say that this salad is a kind of palette. If you add at least a little more of another product to it, it will play in a completely new way. Its flavor range can be enhanced by an order of magnitude and something new can be created. And the avocado “plays” the main violin.
Ingredients:
- Avocado.
- Yellow pepper.
- Cucumber.
- Boiled chicken fillet.
- Boiled potatoes - 3 tubers.
- Yalta onion - head.
- Iceberg lettuce".
- Mayonnaise sauce.
- Spices.
Yield of dish for 5 persons.
Cooking process:
1.Prepare the required products on one cutting surface.
2. Peel all vegetables. Chop into small pieces. It is important to maintain the same size. Place in a salad bowl.
The proposed avocado salad does not require much time or money, but is a real culinary masterpiece.
Be sure to watch the video recipe:
Bon appetit!
With tomatoes
Great light salad able to please all connoisseurs of a healthy lifestyle. And the main thing is that it cooks incredibly quickly. All you have to do is take your favorite fruit and create something incredible.
Ingredients:
- Avocado.
- Tomato.
- Lime.
- Garlic – clove.
- Olive oil.
- Salt.
Cooking process:
1. Prepare the required products.
2. Divide the tomato into neat cubes.
3. Peel and cut the avocado into slices.
4.Pass a clove of garlic through a press.
5.Mix lime juice with olive oil, salt, pepper and garlic. Stir.
6.Combine all products in a small container. Fill with dressing.
7.Place in the refrigerator before serving.
This incredibly light salad has an unusual taste and allows you to enjoy the delicate pulp of vegetables and fruits.
With cucumber and egg
To prepare the proposed avocado salad you will not need a lot of skills. Just the desire to please your loved ones is enough and then the result will be truly worthy.
Ingredients:
- Avocado.
- Cucumber.
- Leaf lettuce.
- Select eggs - a couple of pieces.
- Mayonnaise dressing – 50 milliliters.
Serves the dish for 2 persons.
Cooking process:
1. Boil selected eggs, cool, peel and chop.
2. Cut the avocado pulp into small pieces of equal diameter.
3. Separate a large cucumber from the peel. Chop into small plates.
4. Divide the salad into leaves, rinse, dry, and tear into small pieces with your hands.
5.Mix the prepared products in a salad bowl and season with mayonnaise sauce.
An excellent dish that can please everyone who appreciates simple products and knows how to highlight their main advantages. And avocado comes in handy here.
The use of exclusively fresh product for food is predetermined by the presence of tinin in its composition. At heat treatment it begins to oxidize and gives a bitter taste. Therefore, it is customary to consume avocado exclusively in its raw form, and it also contains more vitamins.
If the fruit is ripe, you can keep it in the refrigerator for no more than a week. In the open air it deteriorates within a couple of days. If desired, you can turn an unripe fruit into a ripe one. It is recommended to keep it for a couple of days room temperature.
Avocado salads are extremely healthy for everyone, young and old. Despite all spicy taste, they will become a worthy treat at any holiday.
Greetings, friends!
Tired of New Year's feasts and abundant feasts, I want to eat light dishes. I arrange for myself fasting days from vegetables and fruits. I eat light salads, such as.
And one of my favorite fruits is avocado. Although this fruit is considered a fruit in biology, it is consumed mainly in salads and snacks.
It's both satisfying and nutritious product, which goes well in salads, especially with seafood. And for vegetarians and raw foodists, this tasty plant replaces meat and eggs.
It’s good that you can buy this fruit on store shelves all winter. It does not grow in Russia and is brought to us from South America and Israel.
This amazing plant is similar in color to a dark green, wrinkled pear. There is a relatively large bone inside it, which takes up a lot of space. But still there is more pulp. The fruit tastes like butter with nuts.
When choosing an avocado in the store, pay attention to its fruits - ripe or not. If the fruits are hard to the touch, then you can buy these and let them ripen at home at room temperature for several days. If the fruits are already soft, such fruits can be used directly in the dish. But always try to buy avocados with dark green skin, without dark spots. These fruits are spoiled or very overripe.
How to properly peel an avocado? There are many such methods. I liked one - I peel the fruits like carrots. That is, I remove the skin with a vegetable peeler and then cut it in a circle with a knife, so that I can then divide the fruit into two halves and remove the seed. Below, after the recipes, I suggest you watch a short video about how else you can peel this fruit.
Delicate salad “Boats” with shrimps
A tasty and easy-to-prepare dish made from avocado and boiled shrimp. The salad is served in the fruit peel itself.
We will need:
- Avocado - 2 large fruits;
- Shrimp - 300 gr.;
- Lemon or lime juice - 2 tbsp;
- Mayonnaise - 2 tbsp;
- Salt and pepper - to taste.
Preparation:
We make the dressing for the dish. To do this, mix citrus juice and mayonnaise in a separate container. Salt and pepper to your taste.
Cut the fruit vertically and remove the pit. Using a tablespoon, peel the pulp so as not to damage the halves. We need whole boats.
Chop the pulp into a bowl. Add shrimp.
Shrimps, if small, do not need to be cut. They will look organic anyway. But large ones will have to be cut.
Season everything with sauce and place on prepared boats. Serve to the table.
Salad with fried king prawns
In the second recipe I already fried shrimp. For this I took large ones king prawns. The dish turned out delicious and delicious.
We will need for 1-2 servings:
- Avocado - 1 medium fruit;
- King shrimps - 8-9 pcs.;
- Cherry tomatoes - 5-6 pcs.;
- Greens spinach, Chinese cabbage, arugula - a few leaves each;
- Balsamic vinegar - 1 tbsp;
- Olive oil - 2 tbsp;
- Parmesan cheese - 50 gr.;
Preparation:
Peel the shrimp and fry in a frying pan with 1 tablespoon of olive oil. The cooked shrimp will turn golden brown and curl into rings. Let them cool down.
Mix balsamic vinegar with olive oil.
On a large flat plate, place a layer of Chinese cabbage, spinach, and arugula leaves.
Peel the avocado and cut into cubes. Place on top of the leaves on a plate.
Cut the cherry tomatoes into halves and decorate the sides of the plate. Place fried shrimp in the center.
Sprinkle parmesan cheese cut into small pieces on top and pour sauce over it.
Avocado salad - a simple and delicious recipe
Watch the most in this short video simple snack from a delicious fruit. All the ingredients are always on hand at home and preparing the dish couldn’t be easier.
Delicious salad with avocado and chicken
Delicious recipe with chicken breast. The dish turned out juicy, fresh and decorated the festive table.
We will need:
- Avocado - 1 medium fruit;
- Boiled chicken fillet- 200 gr.;
- Tomatoes - 2 pcs.;
- Bell pepper - 1 pc.;
- Cucumber - 1 pc.;
- Grated cheese - 50 gr.;
- Garlic - 1 clove;
- Mayonnaise and salt to taste.
Preparation:
For this recipe, you need to boil the chicken fillet in advance and cool it well.
Peel the avocado and cut into cubes in a deep bowl. Separate the chicken fillet into fibers and add to the bowl.
Cut the tomatoes into small cubes. And the cucumber and bell pepper cut into strips. Place in a bowl.
Pass a clove of garlic into the salad through a garlic press. Season with mayonnaise and salt to taste. Mix the whole mass well with a spoon.
The dish is served in small salad bowls. Sprinkle grated cheese on top and decorate with a sprig of herbs. For example, curly parsley.
Bon appetit!
Red fish and avocado tartare
The word “tartar” came to us from France. It means a dish that is prepared from raw meat. At first, such recipes were mainly from jerky and then added raw fish and raw seafood.
Red fish tartare rightfully bears its name, because one of the main ingredients is raw lightly salted or salted fish.
We will need:
- Avocado - 1 medium fruit;
- Red onion - 1 head;
- Red fish - 400 gr.;
- Mango - 1 pc.;
- Arugula - 1 bunch;
- Olive oil and balsamic vinegar;
- Salt and pepper - to taste.
Preparation:
The purpose of tartare is to cut everything finely and into equal cubes.
For red fish you can use salmon, salmon or trout.
Peel the onion and mango and chop very finely into cubes. Pour everything into a bowl.
Peel the avocado using a vegetable peeler and remove the pit. We cut the fruit into thin slices and chop into small cubes, like mango and onion. We send it to them in the bowl.
We try to cut the fish too small cubes. Be careful not to turn the fish into mush. In my photo I have chopped lightly salted trout.
Add fish to fruits and onions.
Sprinkle the mixture with cold pressed olive oil and balsamic vinegar. Mix everything well.
Wash and dry the arugula. Take dry plates and place a layer of arugula leaves in the center of each.
Using a tartar salad ring, place on top of the arugula. You can crush it a little into a flat cake.
Tartar can be served with croutons or toasted bread.
Enjoy your meal!
Video: How to peel an avocado
In this video you will see how quickly and easily you can peel the skin from fruit using a simple knife and a tablespoon. Enjoy watching!
These are some of the most popular recipes With delicious fruit. Avocado is a tasty and healthy product. You should pay attention to it more often and add it to your diet.
Enjoy your meal!
Have you ever asked yourself whether avocado is a fruit or a vegetable? Looks like they're cooking with it meat salads, and it grows on a tree like an ordinary fruit. Inside the fruit there is a rather large seed, which you will not find in vegetables.
But it is not at all sweet, and does not taste at all like aromatic juicy fruit. Plus it's too oily and filling. This is an interesting plant that is difficult to classify into any specific category.
And yet it is classified as a fruit. Although this does not prevent it from being used in numerous dishes as a vegetable. And all because it goes well with meat, chicken, fish and seafood. It also makes excellent friends with all vegetables and fruits.
Recently, it is often used in the preparation of salads and snacks. Therefore, today I offer a selection of such dishes. They can be prepared both on weekdays and on holidays.
This option can be prepared in just a few minutes. And the result will be such that the resulting dish will not even be ashamed to be served in a restaurant.
We will need: (for 2 servings)
- avocado – 1 piece
- canned tuna – 1 can
- onion – 0.5 pcs.
- parsley, dill – 0.5 bunch
- lemon – 1/4 part
Preparation:
1. The first thing we will need to do is pickle the onions. To make the dish look most impressive, use red onion. In addition, it is not as bitter as usual, and one might even say it is slightly sweet. Therefore, for our dish today this will be what we need. Although, of course, regular onions can also be used.
The onion must be cut into short “feathers”. To do this, you need to cut half the onion into two more halves and cut not so that you get half rings, but like this (see photo). At the same time, the thinner you cut it, the less it will be felt in the salad. I managed to cut it 1 mm thick, but this required a very sharp knife.
2. Place the onion “feathers” into a deep cup and squeeze lemon juice onto them. Stir and leave to marinate. This won't take much time. 10 minutes will be enough. And during this time we will prepare all the other ingredients.
3. Cut the avocado into two halves and carefully remove the pit. If there are scales left in the place where it was located, remove them.
4. Peel the skin. If it is dry, then it can be cleaned simply by picking it up with a knife. If the skin is fresh, then it needs to be peeled simply by cutting it very thinly.
Cut off the skin in a very thin layer. Below it is located a large number of useful vitamins and microelements.
5. Now we need to extract the pulp, while we will need to leave a “boat” from the fruit. In it we will serve ready dish.
To do this and get the shape neat, you need sharp knife mark the edge. I leave it about 5mm thick. I make a small cut all over the fruit and then scoop out the pulp with a teaspoon.
These are the “boats” you should end up with.
6. Cut the pulp into cubes. Place them in a bowl. Add pickled onions there. If it has released a lot of juice, you can squeeze it out slightly. I didn't get a lot of juice, so I put the onions as they are.
Besides, it seemed to me completely unnecessary to pour out lemon juice. He will give extra taste and flavor to our dish.
7. Chop the greens. You can only use parsley, but I also used dill. I love its smell, combined with the aroma of our exotic fruit.
Add the greens to the bowl and stir.
8. Drain the oil and excess liquid from the tuna. It is good to use tuna for salads. It has already been crushed to the desired state, and is also well soaked in oil and its own juice. This means that the filling will not turn out dry.
Mix the resulting mass.
9. Fill the molds, laying out the contents as tightly and completely as possible. Let there be such a good hill. There is no need to compact the top; it will create additional volume.
That's all, it turned out very beautifully.
For decoration I decided to use persimmon. It will add bright color to our dish. In addition, the taste and taste go well with all the ingredients.
Needless to say, I still have some salad left. Approximately enough for one mold. It can be placed in tartlets (there will be two of them), and it will also be very beautiful.
By the way, we also made a video on how to prepare a salad using this recipe.
As you can see, there are no difficulties in preparation. Everything is very simple, fast, and at the same time beautiful and impressive!
The video was filmed specifically for our blog, and if you like our recipes, subscribe to our channel. We are always glad to see you!
How to make salad with avocado, shrimp and chicken
Very tasty and original dish can be prepared in such an interesting combination.
We will need:
- avocado – 1 piece
- chicken fillet – 70 g
- shrimp – 70 gr
- banana – 0.5 pcs
- lemon juice – 1 teaspoon
- greens - for serving
For refueling:
- yogurt – 2 tbsp. spoons
- lemon juice – 1 teaspoon
- Dijon or Bavarian mustard – 1 teaspoon
- salt, pepper - to taste
Preparation:
1. Boil chicken fillet in salted water. For taste and aroma, you can add peppercorns and Bay leaf. Then remove from the broth, cool and cut into small cubes.
2. Also boil the shrimp in salted water for 2 - 3 minutes. Then drain the water, let cool slightly and peel them from the shell.
3. Cut the avocado into two halves and remove the pit.
Carefully trim the edge with a knife to leave an edge approximately 0.4 cm thick. Then remove all the pulp using a spoon. You should get two neat “boats” that will become a form for the contents.
4. Cut the pulp into cubes and place in a bowl.
5. Also cut the banana.
Add to bowl. Sprinkle with lemon juice and stir. This will keep the fruit from browning.
6. Add chicken to the fruit.
7. Prepare the dressing. To do this, mix plain yogurt, lemon juice, olive oil and mustard in a separate bowl. It's better if it's grainy. Add a little salt.
8. Season the resulting mass with sauce. Then fill the “boats” with it. Fill it to form a mound.
9. Decorate the top with shrimp, herbs and can be decorated with bright bell peppers.
10. Place on a plate sprinkled with chopped herbs.
Let stand for 15 - 20 minutes so that all the ingredients are saturated with the dressing juice. Then serve.
A delicate combination of banana with buttery avocado and original sauce allowed us to get the same original taste.
Delicious salad with shrimp and cherry tomatoes
10. Place the tomato halves on it.
11. Then onions and shrimp.
12. And we still have avocado and cheese left. First, lay out our chopped fruit, and then sprinkle everything with cheese.
13. Mix the dressing again and pour it over the entire contents.
Now the dish can be served and treated to guests. As you can see, it turned out bright and beautiful. Therefore, it certainly will not go unnoticed. And when they try it, they will certainly reach for more.
Avocado vegetable salad with chicken and mayonnaise
We will need:
- avocado – 1 piece
- chicken breast– 200 gr
- cheese – 70 gr
- bell pepper – 1 piece
- tomato – 1 – 2 pcs.
- cucumber – 1 pc.
- garlic – 1 clove
- greens – parsley, dill
- mayonnaise - to taste
- salt - to taste
Preparation:
1. Boil chicken breast in salted water. Then take it out, let it cool and dry. Cut into not very large cubes.
2. Also cut into cubes fresh cucumber and bell pepper. Pre-clean the pepper from seeds and stalks.
Place everything in a bowl.
3. It is better to choose a strong tomato so that when cutting it does not break into small fragments. Cut it into cubes the same size as the rest of the ingredients. If the fruit is small, then you can take another one and cut it too.
Today I'm breaking this rule a little. I have leftover “centers” from the “Boat” salad (it will be a little lower), so I use them. Don't let the goodness go to waste.
Add everything to the total mass.
4. Cut the avocado into two halves and remove the pit. Peel the skin and cut the fruit first into slices and then into cubes. The size of which should be approximately the same as the other components.
5. Mix all chopped ingredients in one bowl. Add diced cheese to them.
Chop and add greens.
Taste to see if there is enough salt. If you feel that it is not enough, you can add a little. But keep in mind that we will season the resulting mass with mayonnaise. And it's already salty.
It is for this reason that salt is not added to many mayonnaise salads.
6. Chop the garlic. You can use a press for this. Or you can just finely chop it with a knife.
To ensure that it is distributed evenly throughout all the ingredients, you can mix it with a small amount of mayonnaise. Then add the resulting mass to the mixture of vegetables and chicken.
7. Add chicken meat.
8. Stir the contents, then add a little more mayonnaise if necessary.
9. You can serve the finished dish simply on a platter, or in a salad bowl. Or you can put it in a cooking ring. First, lay it out quite tightly, almost compacting it. And then lay it loosely, creating additional volume.
Decorate with herbs. Remove the ring. And this is how beautiful it turned out.
And if you decorate with shrimp on top, you get a new taste.
So, based on one recipe, you can prepare two salads that are completely different in taste.
A simple and tasty recipe for weight loss
I wrote that in the previous recipe we got two dishes. But I was a little mistaken. We ended up with three dishes. I prepared one of the options in vegetarian lung performance. And now I’ll tell you how I did it.
We will need:
- avocado – 0.5 pcs.
- tomato – 1 pc.
- cheese – 30 gr
- bell pepper – 0.5 pcs
- cucumber – 1 pc.
- greens – 2 – 3 sprigs
For refueling:
- plain yogurt – 2 teaspoons
- lemon juice – 1 teaspoon
- salt - a pinch
Preparation:
In fact, as you can see, this version of the salad is almost the same as the previous one. We don't see chicken in this recipe. Although, if you are not a vegetarian, then chicken boiled fillet can also be safely used.
And we significantly changed the gas station. In the previous recipe we used mayonnaise. And here is only light yogurt.
It can also be decorated quite beautifully. I arranged the salad in a culinary ring. And it turned out very nice.
Needless to say, 10 minutes after preparation the salad was already eaten. It’s good that everything cooked did not fit in the ring, and there was an additive left. So she quickly disappeared from the cup.
Delicate salad with avocado and mango with lemon sauce
We will need:
- avocado – 1 piece
- mango – 1 piece
- leek – 1 piece
- tomatoes – 1 pc.
- shrimp – 100 gr
- parsley – 3 sprigs
For the sauce:
- lemon – 0.5 pcs.
- olive oil – 2 tbsp. spoons
Preparation:
The salad is very simple and does not take much time to prepare.
1. Boil shrimp for 2 - 3 minutes in lightly salted water. Then let the water drain and clean.
2. Cut the peeled mango, tomato and half the white part of the leek into cubes (or the whole one, if desired). Also chop the parsley. Leave a little for decoration.
Instead of mango, you can use fresh persimmon, or canned pineapple. It will also be very tasty, and no less tender.
3. Mix all ingredients except shrimp in a bowl.
4. Cut the avocado into two halves and remove the pit. Then peel it. Cut each half into two more pieces. Or you can leave the whole boat. It all depends on the method of serving and decoration.
5. Place the mixture of ingredients in a flat dish. Place boats or slices of fruit on the sides. Top with cooled shrimp.
If necessary, add salt and black ground pepper.
6. Squeeze the juice from the lemon and mix it with olive oil. Pour over top. And immediately serve it to the table.
To make the salad look more attractive, you can place it on lettuce leaves.
A simple recipe with fried shrimp and tomatoes with pink sauce
Or see how you can beautifully serve a dish that is also made from greens, our exotic fruit, shrimp and tomatoes.
We will need (for two servings):
- tiger shrimps – 10 – 12 pcs.
- avocado – 1 piece
- cherry tomatoes – 6 – 7 pcs.
- lettuce leaves
- garlic – 1 clove
- olive oil – 2 tbsp. spoons
For the sauce:
- lemon – 0.5 pcs.
- yogurt without additives - 2 tbsp. spoons
- ketchup – 0.5 – 1 teaspoon
- salt - a pinch
Preparation:
1. Remove the shell from the shrimp and add salt. Heat a little oil in a frying pan and fry the sliced garlic for 30 seconds. Then add shrimp and fry on each side for 2 - 3 minutes.
Then remove and place on a layer of paper towels. When the oil has drained, thread them onto a skewer.
2. In the same oil, or you can use a different one, fry the cherry tomatoes cut into two halves. When you take them out, you need to salt them a little.
3. Cut the avocado into two halves, remove the pit and peel. Then cut into slices.
4. Place lettuce leaves on a flat plate. Then skewer with shrimp, slices of fruit and arrange the tomato halves.
5. Prepare pink sauce. To do this, squeeze the juice out of the lemon, add yogurt and ketchup. First add half a teaspoon of ketchup. The sauce should turn out pink. If you feel like you want to add a little more color, you can add more.
Also add salt and pepper. If desired, the sauce can be diluted with a small amount of cold boiled water so that it turns out thinner.
It is not advisable to liquefy it with oil, since we have already fried the components in oil. And the dish may turn out to be too fatty.
As you can see, everything is simple and easy. And incredibly elegant and beautiful.
Tomato boats with shrimp and avocado cream
You can make cream from any soft cheese.
We will need:
- avocado – 0.5 pcs.
- tomatoes – 2 pcs.
- shrimps – 16 pcs.
- curd or cream cheese– 80 – 100 g
- garlic – 1 clove
- lemon juice – 1 teaspoon
- salt - to taste
Preparation:
From this quantity we will get 8 “boats”. If you want to make more, you can increase the amount of ingredients.
1. Boil water in a saucepan, add salt and boil the shrimp. The cooking time should be no more than 3 minutes after boiling. Then drain them in a colander, let the water drain and cool slightly. Then clean them.
2. Cut the avocado into two halves and remove the pit.
Then peel the skin and cut the fruit into cubes. Transfer to a deep bowl in which it will be convenient to beat it.
3. Add chopped garlic cloves there.
4. Prepare cream-mousse. To do this, add cottage cheese or cream cheese to the prepared ingredients in a bowl.
Add lemon juice and grind into homogeneous mass using a blender.
This cream-mousse can also be prepared for breakfast. They are very tasty to spread on sandwiches with black bread.
5. Cut the tomatoes into 4 parts. Remove the core along with the seeds and partitions.
6. Fill the “boat” with cream and decorate with two shrimp. I had more of them, so I decorated with three.
Sprinkle with herbs and serve immediately.
A simple and delicious salad with bacon vinaigrette
As we have said more than once today, avocado goes well with a wide variety of foods. In my collection of recipes I have a very simple and tasty option How to cook this product with bacon. It would seem that what could be delicious here?!
And you look at the photo and most likely it will immediately become “delicious”.
We will need (for 2 servings):
- avocado – 1 piece
- bacon – 70 gr
- leek –0.5 pcs.
- chopped parsley – 1 tbsp. spoon
For the vinaigrette sauce:
- olive oil – 1 dessert spoon
- honey – 1 teaspoon
- lemon juice – 1 tbsp. spoon
- water – 1 teaspoon
- salt - a pinch
- ground black pepper - a pinch
Preparation:
1. Fry the bacon in a dry frying pan, or on small quantity butter until crispy. Place on a paper towel to absorb excess oil.
Avocado is fatty on its own, so excess oil will be completely useless.
2. After cooling, cut the bacon small pieces.
3. While it is cooling, peel our fruit. To do this, you need to cut it into two halves and remove the pit. Then carefully peel the skin.
4. Cut it into long slices. Cut each half into three parts. They can be either the same or different in size.
5. Prepare vinaigrette sauce. To do this, mix lemon juice with water, honey and oil. Add salt and pepper. Beat the resulting mixture with a whisk.
6. Grind half the white part of the leek. Or you can cut the whole thing if you like it.
7. Place avocado slices on a plate. If there are two servings, then distribute them equally among each of them. Pour over the sauce. Sprinkle bacon and chopped parsley on top.
So simply, quickly and tasty we prepared a dish with a beautiful presentation.
And in this style you can beautifully decorate such an everyday dish as pasta. And probably then ordinary dish It won't be so common anymore.
And it looks like this.
Video recipe for salad with avocado and salmon
Today we looked at different recipes and found out what products avocado goes with. But one everyone’s favorite product has not yet been noted.
We all love red fish. And everyone also respects dishes with them. Therefore, let us not ignore it. Moreover, it is always very tasty.
And today I suggest you look great recipe using lightly salted salmon.
Everything is prepared very simply, and if available necessary products, the dish can be prepared in a matter of minutes.
A simple recipe with champignons and quail eggs
And our last recipe today is with champignons.
We will need:
- avocado – 1 piece
- champignons – 200 gr
- quail eggs- 5 pieces
- green salad – 4 leaves
- salad onion – 0.5 pcs.
- lemon juice – 1 teaspoon
- olive oil – 1 teaspoon
- salt - a pinch
- ground black pepper - to taste
Preparation:
1. Rinse the champignons thoroughly in running water. Clean the stem and cap if they are dirty. Then boil the mushrooms in salted water until tender. Approximately 15 minutes.
After the champignons have cooled, cut them into slices.
2. Boil quail eggs. Cut the white into cubes and leave the yolk for decoration.
3. Tear lettuce leaves by hand.
4. Peel the avocado, remove the pit and cut into thin slices. Cut the onion into thin half rings.
5. Place all ingredients in a flat dish, alternating layers. Sprinkle crumbled egg yolk on top. Drizzle with a mixture of lemon juice and olive oil mixed with salt and pepper. If desired, add additional pepper on top.
And you can immediately serve the dish to the table.
This was the last recipe for today. And I think that if you were looking for some interesting recipe salad with avocado, then you could find it on the pages of my blog.
I tried to offer you exactly those options that always turn out very tasty. And preparing them is not at all difficult. You also found out what this fruit goes with, and this is a whole list.
- vegetables
- fruits
- chicken
- shrimps
- crab sticks (we didn’t pay attention to them today)
- mushrooms
And now you can create any recipes yourself and cook delicious healthy dishes using them.
Avocado is a very tasty and healthy product, and you should not ignore it. You need to include it in your diet more often and cook healthy and tasty dishes with it.
Bon appetit!
The sauces are also clear and versatile: mayonnaise, yogurt, vegetable oil(we love olive), lemon and orange juices. Having bought a wonder, you can prepare any salad today!
5 shrimp salads with avocado, .
And now - hurry up and cook: 10 more successful options with photo illustrations.
Look and latest comments. Awesome hits from our readers are waiting for you!
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With beans and tomatoes - 2 options
Curious vegetarian recipe, where avocado tomato and garlic salad becomes hearty and beautiful thanks to beans and corn. Make more: this option is especially popular with hungry men!
We need:
- Avocado - 1 pc. weighing about 200 g
- Canned beans (ours are white) - 400-450 g
- Corn (canned) - 5-6 tbsp. spoons
- Garlic - 2 cloves (chop or press through a press)
- Tomatoes - 200 g (cherry halves or regular quarters)
- Blue onion - ½ medium onion
- Parsley (finely chopped) - 2 tbsp. spoons
- Salt - ½ teaspoon
Lemon sauce:
- Lemon juice - 3-4 tbsp. spoons
- Olive oil - 1 tbsp. spoon
- Red pepper (paprika powder) - 1 whisper
Rinse canned beans and corn and drain in a colander.
Chop the vegetables. Cut the avocado into small pieces of arbitrary shape. Cherry tomatoes - halved. If we use regular tomatoes, depending on the size - into 4-8 parts, removing the place where the cuttings are attached.
It tastes best to finely chop the garlic with a knife. If we use a press, it is better to add it to the sauce.
We also chop the onion finely. When it is sweet enough, we add it to the salad. And if it’s bitter, or replace the blue onion with white, then scald the slices with boiling water to remove the bitterness, and let it cool before adding to other vegetables.
Shake the sauce from oil, lemon juice and red pepper. In a large bowl, combine all the chopped vegetables, beans, corn and parsley, add salt, pour in the sauce and mix.
The multi-colored, rich salad is ready: even in the photo it is extremely appetizing!
Consider the beauty of the recipe: it's easy to introduce new ideas!
- Cilantro or wild garlic - together with or instead of parsley;
- A little ground cumin - in addition to the paprika;
- A handful of raw sunflower seeds (soak for 1 hour in advance);
- Pickled mushrooms (up to 3 tablespoons, finely chopped);
- Red beans instead of white.
Vary the amount of tomatoes, onions, herbs and spices to create new flavorful options.
With red cabbage: juicy and colorful
We will show this avocado salad in a recipe with photos step by step: very delicious result and the simple preparation captivates you from the first try!
We need:
- Red cabbage - 1 small head (500 g)
- Ripe avocado - 1 pc. medium size (200 g)
Citrus sauce:
- Lemon juice - 2-3 tbsp. spoons
- Orange juice - 100 ml
- Olive oil - 3 tbsp. spoons
- Parsley (greens) - ½ large bunch
- Dill - 3-4 tbsp. spoons (finely chopped)
- Salt - ½ teaspoon or to taste
- Black pepper, other spices - to taste
Finely chop the cabbage. Cut the pulp of the peeled fruit into medium pieces. Combine the ingredients in a large bowl and pour in the sauce with chopped herbs.
For the sauce, mix all the above ingredients with a fork and add salt. To ensure that the ingredients are perfectly combined, you can let the salad sit for up to 20 minutes before serving.
With raw broccoli in mustard sauce
Put your doubts aside: raw broccoli tastes amazing! It's crunchy, pleasing to the eye and easily satiates. Our salad is zero heaviness in the stomach, a bold statement for any holiday and a healthy “vitamin bomb” for health and beauty.
We need:
- Raw broccoli - 400 g
- Avocado - 1 ripe fruit
Lemon mustard sauce:
- 2 tbsp. spoons of olive oil,
- lemon juice,
- mustard with grains
Peel the avocado and separate the broccoli into florets. We will use only the soft part of the cabbage - the curly tops and the side stems in front of them. Leave the stalk for casseroles and soup.
Sauce: butter + juice + mustard - and shake with a fork.
We cut the avocado into bite-sized pieces, and the broccoli into slightly smaller pieces. Combine in a large bowl, pour over the sauce and stir. Salt, pepper, herbs - to taste.
Delicious ideas!
You can add any greens, nuts or seeds - 2-3 zhmen. We like almonds, coarsely chopped walnuts or whole seeds (soak at least 20 minutes before cooking).
Broccoli can always be replaced with cauliflower - also raw. By cutting it smaller, we get the taste of pine nuts. And, of course, tomatoes will fit perfectly into this salad.
Avocado and tuna with tomatoes and herbs
A remarkable property of avocado is its compatibility with spicy fish products. Tuna, salted salmon, shrimp, mussels and any Seafood Cocktail from the frozen shelf in the supermarket.
Perhaps only with tomatoes and herbs does the exotic fruit make such friendly friends - in any recipe. And if we combine all our friends in one salad, we will get a real hit of the feast!
We need:
- Tuna (or salted salmon fillet) and avocado - 200 g each;
- Tomatoes (cherry or regular) - 100 g;
- Finely chopped greens (dill, parsley, cilantro, green onions) - taste.
- You can add some blue onion or walnuts.
The secret to a successful salad is the cutting. Cut the tuna and avocado into approximately equal small pieces. Tomatoes are 2 times larger. And chop the greens, nuts and onions as finely as possible.
Season with mayonnaise. Or we will lighten the mayonnaise taste with neutral viscous yogurt (for example, Activia from low rectangular jars and light mayonnaise - 2 tablespoons of each (1:1).
To make boats from the skin of the fruit, cut it in half, hit the pit with a knife, twist and remove, and carefully remove the pulp with a spoon. Voila! The ambience of the restaurant above the sea is in your kitchen.
Avocado with tuna: simple salad + spread
Tuna and avocado salad is obvious; the recipe does not require step-by-step photos. But its simplicity is pleasantly deceptive. There is also a place for this mixture on the holiday table: stuffed eggs, tartlets or sandwiches.
We need:
- Tuna (canned in own juice) - 200 g
- Ripe avocado - 200-250 g
- Ground red pepper (paprika) - 2-3 pinches
- Mayonnaise - 2 tbsp. spoons
- Salt, black pepper, other spices - to taste
Peel the avocado and mash the flesh with a fork, keeping the slightly uneven pieces. Drain the liquid from the canned tuna and mash with a fork until it becomes a homogeneous puree.
Combine the ingredients, add mayonnaise and mix. Taste, add salt and pepper to taste. Sprinkle generously with paprika on top.
Let's do it in a new way!
You can add 1 to the salad boiled egg, finely chopped celery stalk (2-3 tablespoons) or sunflower seeds (2 generous spoons).
Avocado and egg: another textural all-rounder
A temptingly simple salad that easily turns into a snack spread.
We need:
- Chicken eggs - 5 pcs. (large)
- Avocado - 1 pc. medium size (200+250 g)
- Green onions - ½ tbsp. spoons (finely chopped)
- Salt, black pepper - to taste
Milk soy sauce:
- Unsweetened yogurt (for example, Activia) or sour cream - 1 tbsp. spoon
- Mayonnaise - 1 tbsp. spoon
- Soy sauce - 2 teaspoons
Peel the avocado and cut into large cubes. We clean the eggs, separate the yolks from the whites.
Blend the yolks and avocados in a blender to a homogeneous puree.
Cut the egg whites into small pieces and add them to the avocado puree along with chopped green onions. Season with sauce (mix three ingredients), taste if necessary, add salt, pepper and mix.
The salad mass can be placed on toast, diet bread or wrapped in a thin omelette, pita bread, unleavened flatbread. The taste of the dish is universally pleasant, and appearance youthfully fresh.
Remember this profitable option for healthy sandwiches. Very little hassle for quick breakfast, saturated healing fats and easily digestible protein.
And if the onion smell bothers you, you can replace the phytoncidal ingredient with a celery stalk or parsley.
Avocado salad with tomatoes and cucumbers
IN culinary tradition In many countries, tomatoes are selflessly friends with cucumbers. It would be a shame not to include another classic idea in avocado salads. A very tasty recipe with photos will tell you how to select and cut vegetables with the perfect balance.
We need:
- Tomatoes and cucumbers - 200-250 g each
- Blue onion - 100 g. Or white onion (cut, scald, let cool and drain)
- Ripe avocado - 200-250 g (1-2 pcs.)
- Parsley or cilantro (greens) - 1-2 tbsp. spoons (finely chopped)
Lemon sauce:
- Olive oil and lemon juice in a 1:1 ratio - 2-3 tbsp each. spoons
- Salt - ½-1 teaspoon to taste
- Black pepper - 1 pinch
This is the case when a very tasty salad is best described by a recipe with a photo, because preparing this colorful mix is easy and simple!
We cut the vegetables and avocados approximately equally and combine them in a convenient bowl. Shake the ingredients of the sauce, add salt and pour into the slices. Two forks and a minute to stir gently - optimistic spring recipe ready to receive delight!
Avocado salad with chicken breast and cucumbers
The recipe will beat the chicken in combination with pickled cucumbers and honey sauce, and a healthy fatty fruit will add tenderness and festive charm to the dish.
Ordinary participants:
- Chicken breast - 2 medium fillets (total up to 500 g)
- Ripe avocado - 1 medium fruit (200-250 g)
- Pickled cucumbers - 2-3 pcs. (the average size)
- Parsley or cilantro 1-2 tbsp. spoons
- Salt - to taste (including cucumbers)
Honey mustard sauce:
- Mayonnaise - 1.5-2 tbsp. spoons
- Mustard with grains (Dijon) - 1 teaspoon
- Apple cider vinegar - 1 teaspoon
- Honey - 1 teaspoon
Boil chicken breast in salted water and leave to cool in the broth. This will keep the meat soft.
Peel the avocado and cut into medium pieces. When choosing a size, we focus on whether it will be convenient for us to chew meat in the same cut. Important condition salad: pieces of fruit and chicken should be approximately the same size.
Cut the cooled chicken fillet and combine with avocado, add chopped parsley. We cut the pickled cucumbers into smaller pieces, the main ingredients, squeeze them lightly so that the salad does not drip, and send them to the chicken meat.
Lightly beat the ingredients of the sauce with a fork and pour over the salad. Stir, taste, add salt and pepper.
Variations on a theme!
A nice mix is always to the taste of men and will give competition traditional snacks to alcohol.
He's great friends with sunflower seeds, large nut crumbs and any greens (chop finely). And if you want to add volume to the dish, feel free to add Chinese cabbage(cut into strips 1 finger thick).
Avocado with chicken breast, tangerines and grapes
A challenge to tradition, or an interesting experience? Do it just once... And you won’t have to be persuaded to repeat the experiment. These chicken salads with fruit surrounds are one of our family's favorites.
Wonderful taste will be provided by:
- Chicken breast - 500-600 g
- Black grapes (seedless variety) - 150 g
- Tangerines (sweet variety) - 2-3 pcs. (about 100 g)
- Garden salad, leaves - 4-5 pcs. (large)
- Walnuts - 2-3 tbsp. spoons (finely chopped)
Citrus sauce with wine:
- Sour cream (20% fat) - 2 tbsp. spoons
- Mayonnaise - 1 tbsp. spoon
- Orange juice - 2 tbsp. spoons
- Red wine - 1 tbsp. spoon
- Salt - ½ teaspoon
Boil the chicken fillet and leave to cool in water for 1 hour so that it is as soft as possible. Peel the avocado and cut into small thin pieces.
Peel the tangerines and cut the slices into 2-3 parts to form small cubes. If the variety is densely leathery inside, it makes sense to peel each slice from the transparent shell that surrounds the juicy pulp. Cut the grapes in half. If the variety has seeds, carefully remove them.
Combine chicken, avocado and fruit in a convenient bowl. Prepare the sauce: shake all the ingredients with a fork, but do not add to the salad.
Serve the dish in portions, placing a heap of the mixture on a lettuce leaf - on each plate. Pour the sauce on top close to serving and sprinkle with nut crumbs.
More . Only useful and available recipes- from the simplest to the most sophisticated!
Don't be afraid to explore the exotic! We once also avoided the incomprehensible overseas “pear”, but the delight of nutritionists and vegans inspired us to experiment. Which we have never regretted!
Any dish is creativity. And you can come up with countless very delicious recipes salads with avocado. You just need to do this correctly, taking into account the features of this product. Therefore, before showing examples the right snacks, we need to look at the basic rules for their preparation.
Main rules
What not to put
Avocado salads are not seasoned with mayonnaise. And even sour cream. If fat is added to them, then only a little olive oil.
This is due to the fact that this fruit is extremely fatty. 77% of its calories come from fat.
And fat is not greased. The oil should not be oily.
That’s why they don’t season the salad with sour cream. And even more so with mayonnaise - a product that is not only fatty, but also extremely harmful. If, by adding sour cream, we simply get an overly fatty food, then by adding mayonnaise, we also neutralize all the benefits of avocado. Which is, to say the least, a shame if you take into account the cost of this tropical fruit in our country.
In addition to olive oil, the correct dressing is natural yogurt. It is used in the preparation of sweet berry and fruit versions of the dish.
What ingredients must be present?
So, avocados are fat.
- To make it tasty and healthy, fat is combined in dishes with proteins and carbohydrates. As carbohydrates in in this case do not use easily digestible compounds, but foods rich in vegetable fiber, for example, cucumbers.
- Avocado increases the human body's ability to absorb carotenoids contained in foods eaten simultaneously with this fruit by 2.6-15 times. Therefore, they try to add bright ingredients to salads, filled with other carotenoid antioxidants. These are tomatoes, mangoes, carrots, etc.
So, examples.
Options with tomatoes
Tomatoes are one of the most common ingredients in avocado snacks.
With tomatoes and soft cheese
Ingredients:
- 1 avocado;
- two medium-sized tomatoes;
- 2 cloves of garlic;
- 100-150 grams of any soft cheese (mozzarella, fetax, feta cheese, Adyghe cheese);
- 2 tbsp. spoons of lemon juice;
- a small bunch of dill (or any other greenery);
Cut all ingredients into small cubes. Also chop the garlic rather than crush it. Chop the greens. Mix.
Add salt and pepper to taste. Season with citrus juice. Add a little oil if necessary.
Tomato and onion
The above recipe is often made lower in calories. To do this, cheese is replaced in it onions, usually red.
Ingredients:
- 1 avocado;
- ¼ heads onions;
- 2 cloves of garlic (optional);
- 2 tbsp. spoons of lemon juice;
- salt, black pepper and olive oil, to taste;
- greens, to taste (oregano and cilantro go well with this salad).
Prepared in two ways:
- usually by cutting and mixing all the ingredients;
- and without mixing.
In the second case, tomatoes are placed on the dish, then onions and garlic, then avocado. Top with greens. Salt, pepper, sprinkle with lemon juice and oil.
With tomatoes and cucumbers
This recipe is completely identical to the previous one. With one exception - it has an extra twist - fresh cucumber.
With corn
Ingredients:
- 1 avocado;
- one tomato;
- ¼ head of onion;
- several sprigs of cilantro;
- 1 lime;
- salt, black pepper and olive oil, to taste.
Chop the onion. Cut the avocado and tomatoes into cubes.
Mix the ingredients, add the herbs and season the salad with lime juice. Salt and pepper. Add oil if necessary.
With pasta
Ingredients:
- 100 (dry) any short pasta– horns, shells, bows, etc.;
- 1 large tomato;
- 1 large cucumber;
- 1 avocado;
- ¼ cup olives;
- ¼ cup shredded soft cheese, preferably feta;
- a small bunch of dill;
- 60-70 ml olive oil;
- 3 tbsp. spoons wine vinegar(can be replaced with apple cider vinegar or lemon juice);
- 1-2 large cloves of garlic;
- 1 tsp dry oregano (oregano);
- ¼ tsp salt.
First we make the gas station. To do this, mix olive oil, vinegar, chopped garlic, oregano and salt.
Then in a salad bowl we combine the cubes of tomato, cucumber, pasta and olives. The pasta must be cooled, without traces of water on it.
Season the salad with 2/3 of the prepared sauce and put it in the refrigerator for 4 hours.
Let's get it. Add avocado cubes and dill to the salad. Sprinkle with cheese. Pour in the remaining dressing. Add salt if necessary.
With quinoa and spinach
Ingredients:
- ½ cup dry quinoa;
- 1 avocado;
- 50 g fresh spinach;
- 100-150 g tomato;
- a bunch of green onions;
- 1-2 cloves of garlic;
- 2 tbsp. spoons of wine vinegar and salt, to taste.
If in the previous recipe we put pasta in the salad completely cooled, then we will use it in the heat. It is important.
So, let the quinoa cook.
While it's cooking, chop the spinach. And put it in a bowl. Add the garlic passed through the press.
Place the hot quinoa in a bowl with the spinach and garlic. Mix. Hot cereal will “melt” the garlic. And this will give the salad additional flavor.
Add chopped onion and tomato pieces. Salt and add vinegar. Mix.
Lastly, add the avocado. And mix again. Place in the refrigerator for a while.
Chicken salads
Chicken for serving on sandwiches
Ingredients:
- 1 cup diced boiled chicken breast;
- 1 avocado;
- 1 apple;
- ¼ cup finely chopped celery root;
- ¼ cup chopped onion;
- a small bunch of cilantro and/or parsley;
- 2 tbsp. spoons of lemon or lime juice;
- salt, ground black pepper and olive oil, to taste.
Place all ingredients except greens in a bowl.
Mash the fruit pieces with a fork and stir. Add citrus juice, oil, salt and pepper. Sprinkle with fresh herbs and mix thoroughly again.
Classic version with cherry tomatoes
Ingredients:
- 1/2 boiled chicken breast;
- ½ cup cherry tomatoes, cut into halves;
- ¼ onion (preferably red);
- 1 small cucumber;
- 1 avocado;
- bunch lettuce leaves(any);
- 1-2 cloves of garlic;
- 2 tbsp. spoons of lemon juice;
- salt, black pepper and olive oil, to taste;
- 1 teaspoon Dijon mustard (optional).
Cut the chicken, avocado and cucumbers into small pieces. Tear lettuce leaves. Mix all ingredients in a bowl. Add garlic passed through a press.
Pepper and salt. Season with citrus juice and oil. Add mustard if desired.
Chicken with grapes
Ingredients:
- 1 small bunch lettuce;
- 1 chicken breast (boiled);
- 2 stalks of celery;
- 250 g seedless grapes (preferably a mixture of green and red);
- 1-1.5 avocados;
- 2 tbsp. spoons of almond petals;
- ½ cup natural yogurt or 2 tablespoons of lemon juice with the addition of olive oil;
- ½ teaspoon curry;
- salt and black pepper, to taste.
Mix all ingredients. Salt, pepper, add curry. Season with yogurt or citrus juice and olive oil.
Seafood salads
With tuna and radish
Ingredients:
- 2 avocados (or 1 very large);
- 200 g canned tuna in its own juice (without liquid);
- a few pieces of thinly sliced radishes;
- a small bunch of green onions and parsley;
- 2 tbsp. spoons of capers (or green olives);
- 2 tbsp. spoons of lemon juice and olive oil, to taste;
- salt and black pepper.
Mix all ingredients in a salad bowl. Salt and pepper. Season with lemon juice and olive oil.
With salted red fish and sesame seeds
Ingredients:
- 100 g salted red fish (any);
- 1 teaspoon sesame seeds (mix black and white seeds well in equal proportions);
- ½-1 teaspoon of sunflower seeds;
- 1 avocado;
- a small bunch of any green salad;
- 150 g cherry tomato;
- a small bunch of fresh cilantro;
- 2 tbsp. spoons of lemon juice;
- olive oil, salt and black pepper, to taste.
Mix pieces of avocado, red fish and lettuce. Season with citrus juice and oil. Salt and pepper. Sprinkle with chopped cilantro and seeds.
With shrimp and tomatoes
Certainly one of the most famous recipes Avocado salad requires the use of shrimp.
Components:
- ¼ onion (preferably red);
- 2 limes and 1 tbsp. spoon of olive oil;
- 400 g boiled shrimp;
- 1 tomato;
- 1 avocado;
- 1 small chili pepper, seeded (optional);
- a small bunch of cilantro;
- salt and black pepper.
The dressing is made separately and in advance to allow the onions to marinate.
Finely chop the onion and pour in lime juice along with olive oil. Salt and pepper. Leave at room temperature for 10-15 minutes.
Mix all other ingredients in a salad bowl. Add dressing. Sprinkle with cilantro. If necessary, add more salt and pepper.
With fried shrimp and corn
Ingredients:
- 4 cream tomatoes;
- 400 g fried shrimp;
- ½ large cucumber or one smaller fruit;
- ½ onion;
- 2 avocados;
- 1 glass canned corn;
- 1 small bunch of any green salad;
- a bunch of fresh cilantro;
- salt, ground black pepper and olive oil, to taste;
- juice of one lemon.
The dressing is again prepared separately and in advance. Chop the cilantro. Squeeze citrus juice into it, add salt and pepper, and add olive oil to taste.
Then put all the ingredients in a salad bowl. Pour in the prepared sauce.
With mango and shrimp
Ingredients:
- 200 g boiled shrimp;
- 1 mango;
- 1 avocado;
- 2 tbsp. spoons of chopped fresh cilantro;
- ½ large lime or 1 small citrus;
- 2 tbsp. spoons of olive oil;
- 1 tbsp. a spoonful of wine vinegar;
- salt and pepper, to taste.
Again, prepare the dressing separately by pouring vinegar, lime juice and olive oil over the chopped cilantro. Pepper and salt to taste.
Mix mango, avocado and shrimp in a salad bowl. Fill with sauce.
Salads with other fruits and berries
With strawberries and feta cheese
Ingredients:
- 150-200 g strawberries;
- 1 avocado;
- 1-2 tbsp. spoons of chopped walnuts;
- 100 g Feta cheese;
- 1 tbsp. spoon apple cider vinegar and olive oil, to taste;
- salt;
- 1 tsp dry tarragon.
First we make the dressing: mix vinegar and oil. Salt. And add tarragon.
In a separate bowl, combine the avocado and strawberry pieces. Dressing the salad. Sprinkle chopped Feta on top.
With strawberries and mango
Components:
- a bunch of any green salad;
- 1 small cucumber;
- a small bunch of cilantro;
- 1 avocado;
- 1 mango;
- 150 g strawberries;
- a handful of a mixture of nuts and seeds in sugar (or better yet, without sugar - this will make the salad much healthier);
- 2 tbsp. spoons of apple cider vinegar, salt and olive oil, to taste.
Mix all ingredients except nuts. Drizzle with oil and vinegar. Add salt. Mix. Sprinkle nuts and seeds on top.
Mango-orange with pineapple
Ingredients:
- 1 mango;
- 1 avocado;
- ½ fresh pineapple(or 1 cup canned);
- 1-2 oranges;
- 100 ml natural yoghurt.
Mix fruit. Top with yogurt. Let sit in the refrigerator for a while before serving.
Mint-raspberry version
Ingredients:
- 2-3 cups raspberries;
- ¼ cup fresh mint leaves;
- 1 avocado;
- 1/3 cup chopped walnuts;
- 2 limes;
- salt, optional.
Mix all salad ingredients in a bowl. Squeeze the juice from the limes and finely grate the zest of one citrus. Season the salad with lime juice. Sprinkle with zest. Add salt if necessary.
With grapefruit
Ingredients:
- 1 avocado;
- 1 grapefruit;
- a bunch of any green salad;
- ¼ cup raisins;
- 2 tbsp. spoons of sunflower seeds;
- 1 lemon;
- salt, to taste.
We disassemble the grapefruit into slices, trying to clear them of bitter white films. Mix the ingredients of the dish. Season with lemon juice. Salt.
If the grapefruit is very juicy, then lemon juice can be omitted.
Egg-avocado dressing for salads and sandwiches
You may have noticed that none of the examples above contain eggs. Indeed, this ingredient is practically never found in such snacks. Why?
Avocado is fat. Egg yolk is also pure fat. And fat is not added to fat.
Already each individually these products are . Together they form an almost ideal nutritional binding complex for many snacks.
That's why regular salad It is rarely prepared from avocado and eggs. They are usually ground together to make a sort of sandwich spread, which is also used as a dressing for other dishes.
Ingredients:
- 1 avocado;
- 2-4 chicken eggs, hard-boiled;
- 0-1.5 tbsp. spoons of chopped onions (preferably red);
- 0-1.5 tbsp. spoons of chopped green onions;
- a little bit of any greenery (usually add cilantro);
- salt and ground black pepper, to taste;
- lemon juice and olive oil in quantities that are palatable and necessary to achieve the ideal consistency of the mixture.
All ingredients are mixed in a bowl. You can simply crush the fruit with a fork. Or you can use a blender. Then the mixture will be more homogeneous and suitable for dressing.
These are the basic rules and examples of preparing delicious and healthy snacks with avocado. Then your imagination comes into play.
