Best Exotic Avocado Salad Recipes

AVOCADO SALAD

Avocado Salad image

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!

Provided by Jaclyn

Time 15m

Number Of Ingredients 13

Ingredients

1 medium (12 oz) English cucumber, (cut into quarters through the length then sliced)
16 oz. grape tomatoes*
1/2 small red onion,** (sliced into small pieces)
2 medium avocados ((firm but ripe), sliced into bite size pieces)
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper

Steps:

For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
Serve shortly after preparing.

Nutrition Facts : Calories 214 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

EXOTIC AVOCADO SALAD

Exotic Avocado Salad image

ZWT7 Central & South America. 5 stars on http://www.bbcgoodfood.com. Savour sharp, sweet flavours in this exotic avocado salad.

Provided by UmmBinat

Categories Papaya

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons pumpkin seeds
2 ripe papayas
3 ripe avocados
85 g trimmed and washed watercress
20 g of fresh mint
1 lime, juiced
3 tablespoons olive oil

Steps:

Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted.
Tip them out of the pan and let them go cold.
Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices.
Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
Put the papayas, avocados, pumpkin seeds and watercress into a large bowl.
Chop about 1 tbsp of the mint leaves and set aside.
Pick the remaining leaves from the stalks and tear them into the bowl.
Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands.
Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.

Nutrition Facts : Calories 376.6, Fat 24.4, SaturatedFat 3.7, Sodium 45.7, Carbohydrate 41.7, Fiber 14.4, Sugar 21.3, Protein 6.1

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