Neutral combination of avocado and cheese in salads. Avocado salad: recipes with photos

Not everyone likes to eat avocados raw. TO unusual taste this exotic fruit They are still wary. And the fruit is very useful. Therefore, housewives invent new dishes, try different combinations to please loved ones and surprise guests. This is how salad with avocado and cheese has firmly established itself on everyday and holiday tables.

Salad with avocado and cheese: recipes

Recipe 1. Simple cheese and avocado salad.

Components:

• avocado;
• fresh medium-sized tomato;
• hard cheese (about one hundred grams);
• two teaspoons lemon juice;
• large salt(taste);
• olive oil(for refueling).

Preparation:

Cut the avocado fruit into two halves. We strike sharply sharp knife along the bone and remove it. Cut the pulp into small cubes, do not touch the peel. Now scrape out the pieces with a tablespoon and season with lemon juice to prevent them from turning black.

Wash the tomatoes, wipe them, remove the seeds and also cut them into cubes.

We combine the ingredients.

Cutting cheese small pieces. Yellow is more suitable for this dish, good salty variety. Add it to the salad bowl.

Salt, pour olive oil and mix.

Recipe 2. Green cheese and avocado salad.

Components:

• bunches of different leaf lettuces (three hundred grams);
• small onion;
• soft cheese (three hundred grams);
• avocado;
• egg;
• vinegar (three tablespoons);
• vegetable oil (six tablespoons);
• lemon juice (two tablespoons);
• breadcrumbs (one hundred grams);
• pine seeds (two tablespoons);
• liquid mustard (one teaspoon);
• salt, pepper (to taste).

Preparation:

Wash the lettuce leaves, dry them, and place them on the bottom of the dish.

Tear the remaining green leaves into pieces.

Cut the avocado pulp into small slices and mix with chopped lettuce. Place on top of lettuce leaves on a plate and season with lemon juice.

Pepper a raw chicken egg and beat with a fork. IN thick foam no need. It is enough to achieve a uniform consistency.

Cut the cheese into small cubes. Take a variety that is not very salty.

Fry cheese cubes in vegetable oil dipped in egg and rolled in breadcrumbs. To make it faster, you can pour all the pieces into the egg and stir. Then transfer to a deep bowl with breadcrumbs. Shake until each cube is coated with breading.

Place the fried cheese on a napkin, let the oil drain and sprinkle it over the salad. Prepare a filling from vinegar, vegetable oil, mustard, salt and pepper. Finely chop the onion and add it to the sauce.

Drizzle over the salad. Garnish with toasted pine seeds. Simply put, these are nuts made from Italian pine cones. Not cedar. After roasting, they acquire a light nutty taste, which is what this dish needs.

Salad with avocado and seafood in various designs - it’s amazing tasty dish. And the cheese makes it even more tender and satisfying.

Components:

• bunch lettuce;
• wheat white bread;
• avocado;
• two hundred grams of squid;
• hard cheese;
• a clove of garlic;
• salt.

For filling:

• eight tablespoons of vegetable oil;
• a tablespoon of lemon juice;
• two tablespoons of orange juice;
• tablespoon full fat sour cream or cream;
• a quarter teaspoon of mustard;
• half a teaspoon of ground paprika;
• salt, ground black pepper, sugar (to taste).

Preparation:

Place chopped garlic in vegetable oil. Leave for an hour to soak in the oil garlic flavor and smell. Chop the garlic by hand (not with a garlic chopper). It will taste better this way.

Boil the squid, clean and cut them. Canned squid no need to cook. If you buy frozen ones, make sure that the carcasses are well separated from each other. A sticky lump indicates that the meat has been defrosted and frozen several times. Such squids will taste bitter.

Cut white bread into cubes and fry until golden color V garlic oil(we strain the vegetable oil, use two tablespoons for frying). Dry additionally in the oven. Or place on a napkin to drain excess fat.

Mix the remaining butter with lemon juice, add a pinch of sugar, half a teaspoon of salt, and a little pepper. Dip the squid in this marinade for twenty minutes.

Cut the avocado pulp into thin slices, add salt and sprinkle with lemon juice.

Remove the squid from the marinade. Let's pour it into it Orange juice, homemade sour cream, mustard, salt and pepper to taste, add paprika.

Place the torn pieces on the bottom of the plate. lettuce leaves. Drizzle with a little dressing.

Place avocado on top. Refueling again. Cheese. Green leaves. Refueling. Squid. Again – avocado pieces. Crackers. Lettuce leaves. Refueling. Sprinkle with grated cheese.

You can mix all the ingredients with the dressing at once. But the cheese is still on top.

Bon appetit!

An exotic fruit called avocado is becoming increasingly popular because it is very rich in unsaturated fatty acids, which are easily absorbed by the body. Thanks to its oily texture, it is good to add to any salads, since the pulp is saturated with the taste and aromas of its constituent parts.

How to make avocado salad

Before you prepare a salad with avocado, you need to choose the right fruit that is ideal for the dish. The best specimen will be very ripe and therefore useful. When choosing, you should pay attention to the weight - ripe fruit heavy, hard to the touch, light pressure on the peel leaves a dent. The pulp of the ripe fruit is tender, similar to cream in consistency and tastes like butter with nuts. If the fruit is too soft, it is overripe, and its loose, pulpy pulp is not entirely suitable for cooking. Also, when buying a fruit that is too soft, there is a risk of buying a spoiled one.

An avocado that is too hard is unripe, but it’s worth buying to ripen at home. The pulp of the unripe fruit is strong, similar in taste to pumpkin or pear. Like bananas, avocados ripen in the warmth of a room in a couple of days. You can speed up the process by wrapping the fruits in one paper bag with ripe apples. When the fruit is ripe, it can be stored for no more than 5 days, otherwise it will darken and spoil. The ripe fruit is dark green and pear-shaped - the Californian or Florida variety is good for salads.

To use the fruit as a salad additive, it must be peeled. Cut in half, remove the pit by prying it off with a knife. The halves are cleared of the pulp with a spoon, which can be cut into cubes or given a creamy consistency. Another peeling option would be a method similar to peeling a potato or slicing the skin from top to bottom and removing it in strips.

Avocados in salads should not be subjected to heat treatment, because otherwise it will release bitterness. It must be prepared immediately before use to prevent it from oxidizing. You should choose a container for the fruit that is chemically inert, and to preserve the color of the pulp, sprinkle it with lemon or lime juice. If you don’t have lemon on hand, a drop of vinegar or a solution will do. citric acid.

What does avocado go with?

When making salads, it is worth studying the question of what products avocado goes with. Due to its mild taste, the fruit is well suited for consumption with tomatoes, cucumbers, fish and seafood. It perfectly complements the taste of chicken, caviar, fruit, cheese, and can be used as a sweet dish or a complex dish. culinary masterpiece.

Avocado salad - recipes

The simplest recipe for avocado salad is to combine it with classic cucumbers and tomatoes. More complex recipes involve the use of shrimp, tuna, chicken, and salmon. Meat ingredients make the dish even tastier and look great in photos when combined with this buttery fruit. It is good to serve a salad with crab meat on a holiday table, and with crab sticks for a daily diet. Very delicious salad made from avocado with cucumber, cheese or arugula.

With shrimps

Avocado salad with shrimp is exquisite and very tasty. It is important to choose seafood here - Arctic is suitable small variety, which is easy to cook and process. Special attention paid to the dressing, which is no less complex than the ingredients themselves. The salad base goes well with strawberries, cherry tomatoes, capers, shallots, apples, beans or hard-boiled eggs.

Ingredients:

• olive oil - tbsp. l.;
• white wine vinegar - 2 tbsp. l.;
• Dijon mustard - teaspoon;
• shrimp – 0.3 kg;
• mayonnaise – 1 tbsp. l.;
• chili sauce – 2 tsp;
• garlic - clove;
• avocado – 1 pc.;
• lemon – ½ piece;
• fresh dill– 2 tbsp. l.;
• green onions– 2 tbsp. l.

Cooking method:

1. Peel the shrimp and boil in salted water.
2. Chop the garlic, chop the herbs, squeeze the juice from the lemon.
3. Mix oil, vinegar, mustard together and marinate the shrimp there.
4. Whisk together mayonnaise, chili, garlic, salt and pepper.
5. Sprinkle avocado cubes with lemon juice.
6. Drain the shrimp in a colander, mix with avocado cubes, herbs, salt, pepper, and cover with mayonnaise. Leave in the cold for a couple of hours.
7. Serve the dish garnished with slices of fruit, sprigs of dill and lemon slices.

With Chiken

An interesting and light avocado salad with chicken, which is quick to prepare and contains only healthy ingredients. It will charge you with energy and vitamins, and due to the absence of mayonnaise and sour cream, it can even be considered dietary. Black pepper adds spiciness to the dish, adding it to taste. It is ideal to add steamed breast, a mixture of greens and iodized lettuce leaves to the appetizer.

Ingredients:

• lettuce leaves - 2 bunches;
• chicken breast – 1 pc.;
• grapefruit – 1 pc.;
• avocado – 1 pc.;
• red onion – 1 pc.;
• lemon juice - from half a lemon;
• celery stalks – 1 pc.;
• pepper mixture - 1 tbsp. l.;
• grapefruit juice– 4 tbsp. l.;
• liquid honey – 1 tsp;
• mustard seeds – 1 tsp.

Cooking method:

1. Cut the chicken into pieces, steam for a third of an hour, sprinkle with a mixture of hot peppers and salt.
2. Sprinkle avocado slices with lemon juice. Chop the onion into half rings, celery into slices.
3. Rinse the salad leaves with running water, dry, tear into large leaves, and place on the bottom of the plate.
4. Place avocado slices on top chicken pieces, celery, grapefruit slices, onion. Sprinkle with pepper mixture.
5. Make a dressing from juice, honey, mustard, season hot pepper and salt.
6. Pour the dressing evenly over the dish and serve.

With tuna

A quick and easy avocado and tuna salad served in an unusual way. For a design that looks good in the photo, you need to cut the fruit in half, carefully remove the pulp, and fill the resulting “boats” with the salad mixture. It turns out delicious hearty dish, looking delicious, collecting compliments from all guests present.

Ingredients:

• tuna in oil - can;
• avocado – 2 pcs.;
• cucumber – 2 pcs.;
• garlic – clove;
• mayonnaise – 1 tbsp. l.

Cooking method:

1. After peeling, cut the avocado in half and remove the pit.
2. Gently scrape out the pulp with a spoon, chop, mix with cucumber straws, crushed garlic, chopped tuna, and mayonnaise.
3. Fill the halves and serve with a sprig of dill.

With tomatoes

A very simple avocado and tomato salad turns out with great taste, refreshing effect and slight spiciness due to the addition of onions. It looks appetizing, has high benefits, and can be served for lunch at daily diet or for the holiday table. Thanks to the olive oil dressing, the appetizer looks good in the photo and has a balanced taste.

Ingredients:

• large tomatoes – 3 pcs.;
• avocado – ½ piece;
• onion – ½ pcs.;
• lemon juice – 2 tbsp. l.;
• olive oil – 2.5 tbsp. l.

Cooking method:

1. Peel the avocado, remove the pit, cut the pulp into cubes, sprinkle generously with lemon juice.
2. Chop the onion into half rings, pour boiling water for 2.5 minutes, drain.
3. Cut the tomatoes into pieces; if you use cherry tomatoes, then halves will suffice.
4. Mix all ingredients, season with oil, salt and pepper.
5. Decorate with greens.

With salmon

Salmon and avocado salad has a pleasant sourish-spicy taste. To give the appetizer a more refined look, arugula leaves are placed in it, which leaves behind a pleasant nutty aftertaste. You will need lightly salted salmon, which will not overpower the entire taste, but will only emphasize the exoticism of the selected ingredients. The dish will be especially tasty if you season the ingredients Provencal herbs.

Ingredients:

• avocado – 1 pc.;
• green onions - a bunch;
• tomatoes – 4 pcs.;
• lettuce leaves – 2 pcs.;
• arugula - a bunch;
• lightly salted salmon – 50 g;
• olive oil – 2 tbsp. l.;
• mustard – 1 tsp;
• lemon juice – 2 tbsp. l.

Cooking method:

1. Cut the salmon into cubes, tomatoes and avocado into slices, and onion into pieces.
2. Mix the dressing from oil, mustard, lemon juice, season with salt, Provençal herbs, red ground pepper.
3. Place lettuce leaves, arugula, and other ingredients on the bottom of the plate and pour over the sauce.
4. Garnish with sesame seeds and mozzarella cheese.

With crab sticks

How to cook original salad from avocado and crab sticks, the recipe will tell you. It's similar to cooking vegetable Greek salad, but adding an exotic fruit to it will add juiciness, softness, and tenderness. The result is a dish that is balanced in taste and looks great on any holiday table. The snack can be improved by adding another dressing, or simplified by removing unnecessary ingredients.

Ingredients:

• avocado – 1 pc.;
• crab sticks– 100 g;
• red onion – 2 pcs.;
• cucumber – 2 pcs.;
• tomato – 2 pcs.;
• red Bell pepper- 2 pcs.;
• feta cheese or feta – 100 g;
• lemon juice – 2 tbsp. l.;
• olives – ½ can;
• olive oil – 2 tbsp. l.;
• lettuce leaves – 2 pcs.

Cooking method:

1. Cut cucumbers, avocado and cheese into cubes, tomatoes into slices, onions into half rings, pepper into strips, tear leaves, cut olives in half, chop sticks.
2. Mix all the ingredients, sprinkle with cheese, season with a sauce of lemon juice, salt, olive oil, black pepper.
3. Garnish with pine nuts.

With arugula

Light taste has a salad with arugula and avocado, made according to Italian recipe. It harmoniously combines the refreshing effect and light spiciness of the dressing, creating a whole symphony of flavors. Such light salad ik good to serve in summer days to cheer up and have a snack useful product. Simply replace the arugula with any other salad mixture to taste.

Ingredients:

• arugula – 200 g;
• avocado – 1 pc.;
• cherry tomatoes – 100 g;
• olive oil – 50 ml;
• balsamic vinegar – 20 ml;
• pepper mixture - a pinch.

Cooking method:

1. Wash the herbs and place in a salad bowl. After removing the peel, cut the avocado pulp into pieces, cherry tomatoes into quarters, and mix everything.
2. Make a dressing from oil, vinegar, salt, pepper, season the appetizer.

With cucumber

An avocado and cucumber salad prepared according to the following recipe is considered practically dietary. If you remove the eggs from there, you get vegetarian or Lenten dish, an excellent appetite quencher. The apple in this recipe can be replaced with tomatoes or corn. Good to serve as a snack big amount greenery, which in combination with the components will bring great benefit.

Ingredients:

• avocado – 2 pcs.;
• cucumber – 2 pcs.;
• egg – 2 pcs.;
• green apple- 1 PC.;
• garlic – 2 cloves.

Cooking method:

1. Cut the avocado pulp into cubes, peeled cucumbers into strips, and slice the apple.
2. Hard boil the eggs, chop and mix with grated garlic.
3. Mix all ingredients, season with a mixture of lemon juice, olive oil and salt.

With cheese

A real decoration festive table There will be a salad of avocado and cheese, made in layers and served in portions. To enhance the taste, add lightly salted salmon, which harmonizes perfectly with exotic fruit. It is recommended to serve this elegant appetizer with lettuce leaves and cherry tomatoes, and replace chicken eggs with quail eggs if desired.

Ingredients:

• avocado – 1 pc.;
• lightly salted salmon– 200 g;
• feta cheese – 100 g;
• egg – 3 pcs.

Cooking method:

1. Finely chop the salmon, crumble the cheese, boil the egg - cut the whites into cubes, finely grate the yolks.
2. Lay out in layers: avocado slices, cheese, fish, whites, yolks. Season each layer with salt, pepper, and a drop of mayonnaise.
3. If desired, you can make homemade mayonnaise.

With crab meat

An alternative to using chopsticks would be a salad made from crab meat and avocado, which will immediately acquire noble taste And rich aroma. You can take natural crab meat, which is expensive, but then the dish will automatically become refined and chic, distinguished by its fine edges and composition of taste. The appetizer will be appreciated by everyone who tries it.

Ingredients:

• avocado – 2 pcs.;
• cucumber – 1 pc.;
• crab meat – 0.2 kg;
• unsweetened yogurt - 50 ml;
• lemon juice - from half the fruit;
• egg – 2 pcs.;
• green onions - 2 feathers.

Cooking method:

1. Grind or tear the meat with your hands, cut the cucumber into strips, boil and chop the eggs.
2. Mix everything with pre-treated lemon juice, avocado cubes, chopped green onions.
3. Season with yogurt, salt and pepper.
4. Serve with lemon wedges, cherry tomato halves and green onion crumbles. Can be served in avocado peel boats.

Delicious avocado salad - cooking secrets

To make a delicious avocado salad, you need to know some cooking secrets:

• Only a ripe fruit is suitable, which can be selected according to the mark from the cuttings - if it is brown, then the fruit is overripe, yellow-green - underripe, bright green - ideal;
• dark spots and cracks in the fruit indicate that it is overripe;
• it is necessary to sprinkle the pulp of the fruit with lemon juice so that it does not darken and looks good;
• The bone will help preserve the freshness of the pulp - after cutting it into cubes, you need to lower it into the salad for safekeeping and remove it before serving;
• To give a bright taste, the fruit can be marinated before slicing - simplest filling become lemon juice with pepper or chili sauce;
• Avocado-based salad dressing is best light sauces, prepared independently, rather than using store-bought mayonnaise or sour cream;
• olive oil, mustard, balsamic or white wine vinegar, herbal seasonings, coarsely ground pepper are good for dressings, sea ​​salt;
• goes well with tuna, spinach, tongue, radish, mango, strawberry, squid, quinoa, pear.

Video

Recipes healthy food: You can come up with countless recipes with avocados, but you need to do this, taking into account the characteristics of this product.

Avocado salads

Any salad is creativity. And you can come up with countless recipes with avocado. You just have to do it correctly, taking into account the features of this product.

Therefore, before showing examples the right salads, we need to look at the basic rules for their preparation.

Rules for creating avocado salads

What you should not 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 avocado is an extremely fatty product. 77% of its calories come from fat.And fat is not greased. The oil should not be oily.

In addition to olive oil, the correct dressing for avocado salad 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.

1. 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 plant fiber.
2. 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 filled with beta-carotene and other carotenoid antioxidants to avocado salads. These are tomatoes, mangoes, carrots, etc.

So, examples of salads:

Avocado and tomato salads

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, cheese, Adyghe);
• 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 lemon juice. Add a little olive oil if necessary.

From tomato and avocado with onions

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;
• greens, to taste (oregano and cilantro go well with this salad).

The salad is 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 olive oil.

With tomatoes and cucumbers

This recipe is completely identical to the previous one, except that it contains additional ingredient – 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 olive 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 or lemon juice);
• 1-2 large cloves of garlic;
• 1 tsp dry oregano (oregano);
• ¼ tsp salt.

First we make the salad dressing. 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 the pasta is in previous recipes We put it in the salad completely cooled, then we will use the quinoa 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. The hot quinoa 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 salad 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 avocado 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;
• a bunch of 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 chicken, avocado and cucumbers in small pieces. Tear lettuce leaves. Mix all ingredients in a bowl. Add garlic passed through a press.

Pepper and salt. Season with lemon juice and oil. Add mustard if desired.

Chicken salad with grapes

Ingredients:

• 1 small bunch of 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 the salad with yogurt or lemon juice and olive oil.

Seafood salads

With tuna and radish

Ingredients:

• 2 avocados (or 1 very large);
• 200 g canned tuna V 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 lemon juice and oil. Salt and pepper. Sprinkle with chopped cilantro and seeds.

With shrimp and tomatoes

Ingredients:

• ¼ onion (preferably red);
• 2 limes and 1 tbsp. spoon of olive oil;
• 400 g boiled shrimp;
• 1 tomato;
• 1 avocado;
• 1 small pepper chili, seeded (optional);
• a small bunch of cilantro;
• salt and black pepper.

For this salad, 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 it at room temperature for 10-15 minutes.

Mix all other ingredients in a salad bowl. Add dressing. Sprinkle with cilantro. If necessary, add additional 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
• a bunch of fresh cilantro;
• salt, ground black pepper and olive oil, to taste;
• juice of one lemon.

For this recipe, the dressing is also 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;
• 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 crushed 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

Ingredients:

• 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 salad

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 papaya and pomegranate

Ingredients:

• 1 papaya;
• 1 avocado;
• 1 cup arugula leaves;
• ¼ cup pomegranate seeds;
• 1 cup cherry tomatoes (preferably yellow);
• 1 lemon;
• salt and black pepper, to taste;
• 2 tbsp. spoons of olive oil;
• 1 tbsp. spoon of honey.

We prepare the dressing separately. Mix citrus juice, oil and honey. Salt and pepper. Beat well.

In a salad bowl we combine all the main components of the dish. Season and serve immediately.

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 all salad ingredients. 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 avocado salads. Why?

Avocado is fat. Egg yolk is also pure fat. And fat is not added to fat.

Already each separately, eggs and avocados represent a healthy salad dressing. Together they form an almost ideal nutritional binding complex for many salad dishes.

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 for other salads as a dressing.

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 perfect consistency mixtures.

All ingredients are mixed in a bowl. You can simply crush the avocado 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 preparation healthy salads with avocado. Then your imagination comes into play. Cook with love!

Not so long ago, avocado was considered an exotic fruit, but nowadays housewives quite often use it to prepare holiday and other dishes. This is explained for the most part, because its pulp has pleasant taste, somewhat reminiscent Walnut. The fruits are rich in vitamins and protein and contain virtually no fruit acid. Avocado salad with cheese is especially popular, as the taste of these products combines perfectly.

In order to cook this dish quick and simple, you will need cheese (it is better to take feta or feta cheese), and basil, avocado fruit. The greens are washed, coarsely torn by hand or cut into pieces. The cheese is cut into cubes and rolled in spices to taste. The avocado is washed, cut into two halves, each of which is peeled. The pulp is chopped, lightly crushed with a fork, and lemon juice is sprinkled on top (the latter is necessary to prevent it from darkening). All ingredients are combined in a salad bowl and seasoned with sauce. For it, beat separately with a blender (you can use a fork) several tablespoons of olive oil, a teaspoon of honey, salt, pepper, and a little lemon juice. Place the prepared avocado salad with cheese in the refrigerator for a few minutes. Before serving, sprinkle the dish with chopped parsley.

Anyone who prefers seafood can easily use it in combination with the taste of this fruit. For example, the original and bright taste has salad and shrimp. It is better to take the latter in medium size. Seafood is boiled, peeled, and cut into small pieces. It’s better to leave a few pieces whole in advance, they are suitable for The avocado fruit is peeled and cut. A small onion is crushed, doused with boiling water and combined with the pulp. Shrimp are also placed here, the ingredients are generously sprinkled with lemon juice. It is recommended to season this avocado salad with cheese with natural (without additives) yogurt. You can use mayonnaise or sour cream instead, but it will be more high-calorie option. Boiled eggs are laid on top, sliced, whole shrimp, all sprinkled with grated cheese.

Avocado salad with squid has a piquant taste. To prepare it, you can take either canned seafood, or a frozen squid carcass, which is boiled in advance. The peeled avocado pulp is cut into pieces, immediately poured with lemon juice, and placed in a prepared bowl. Fresh cucumber and sweet pepper cut into thin strips are added here. Boiled eggs knead with a fork and place in a salad bowl with other ingredients. Squids are cut into small pieces. Fresh apple(preferably the sweet and sour variety) is peeled and grated on a medium grater. The ingredients are mixed, lightly salted and seasoned with mayonnaise. You can also use sour cream in this case.

Next recipe, which you can use to make an avocado salad with cheese, is quite simple, but the result is original dish, having interesting taste. In addition to the main ingredients, you will need boiled chicken meat, peeled walnut kernels, mayonnaise and tangerine.

The avocado fruit is peeled, cut into two halves, the pit is removed, and the remaining pulp is cut into slices (it is better to sprinkle them with lemon juice). The tangerine is cleaned, divided into parts from which the films are removed. Place tangerine slices, avocado slices, shredded chicken meat, and grated cheese on a plate. The salad is dressed with mayonnaise and sprinkled with crushed nuts.

It must be said that avocado salad with cheese gives wide scope for culinary experiments housewives, since both of these products are successfully combined with many others, including meat, vegetables, and seafood.

Avocado fruits appeared on the shelves of our stores and supermarkets relatively recently, with the arrival of foreign retail chains on the domestic market. The explanation for this is simple - the culture is heat-loving, overseas, we only had experimental plantings in Georgia, and even then in Soviet times. The world leader in the production and export of avocados is Mexico; on its territory, according to scientists, the plant was cultivated by the Aztecs several thousand years ago.

So here it is. Avocado “came, saw and conquered.” All of us. Not right away, but it was softly persistent, and we didn’t even notice how much we fell in love with this fruit. And they fell in love not only with their own taste buds, but also “scientifically”. Now it is known for certain that avocado is very healthy, and in Western countries with its cult healthy eating included in the top 10 products. Therefore, you will find dozens of recipes there for avocado salads alone.

What do we know about avocados?

But what is good about this strange fruit? The ancient Aztecs called it " forest oil" because of high content fat (up to 30%), and from the number good fats, important for prevention cardiovascular diseases. In addition, the potassium contained in avocados has a beneficial effect on the skin, circulatory system and heart. Another important point: Avocado fruits contain a lot of natural antioxidant - glutathione, which prevents the aging of the body. Avocado has 200 kcal calories.

Avocado affects life expectancy (research!), and general health, mood, and healthy weight (research!). Avocado is a 100% excellent product.

To be honest, I didn’t taste the taste of avocado the first time, but all because the fruits often arrive in stores green and unripe, in this state they cannot boast of outstanding taste qualities. But when I tried it and learned how to cook... avocado became my friend, which is always present in my must-have grocery basket. I wish the same for you.

What to do if you bought a hard, unripe fruit?
What if it is sold too soft?

If you bought a hard, unripe avocado, place it in a basket with other fruits and leave it there; after a week the avocado will reach the desired condition and become much softer. Conditioning, by the way, may be needed differently. If you want to cook, or minced meat for, you can use a very soft fruit (and you can also buy one, as long as it is not rotten!), but if you are planning a salad with avocado, medium hardness is desirable, since the avocado is cut into pieces for the salad.

In this article I have collected recipes for avocado salads, both those that I have been making for a long time, and those that I would like to try. There are many ideas, including in photographs that are clear without words. Let them be in one place. As do salad dressings for avocado and his company on the plate. I hope you find it useful too.

In general, I note that this is an inexhaustible topic, since avocado, having a mild neutral taste, goes well with many foods. It is especially good with seafood, chicken meat, cheese and olives.

Salad with avocado and crab sticks

Mayonnaise is used as a dressing, but despite this, the salad turns out to be very light.

Ingredients for the recipe:

• avocado 1pc
• chilled crab sticks 200g
• 2 medium sized cucumbers
• mayonnaise
• greenery
• optional celery root 50-100g

Cut the crab sticks and cucumbers into cubes, and finely chop the washed greens.
Cut the avocado to the pit and divide into halves. After removing the pit and skin, cut the avocado into small cubes. When exposed to air, avocado pulp quickly oxidizes and darkens, so lightly sprinkle it with lemon juice.
We will combine the components prepared in this way in a salad bowl of a suitable size. If desired, you can diversify the taste by adding celery root, grated on a fine grater.
Season with mayonnaise and salt to taste just before serving.
Salad ready!

Avocado salad with squid

Avocado salad with salmon (trout)

Very tasty, presentable, extremely easy to prepare salad. Perfect for both everyday and special occasion menus.

Ingredients for the recipe:

• avocado 1pc
• lightly salted salmon (trout) 150g
• cherry tomatoes 6-8pcs
• salad mix (arugula, iceberg, watercress)
• sweet paprika 1/4pcs
• olive oil 2-3 tbsp
• French mustard 1 tsp
• salt, pepper, Provençal herbs
• garlic 1 clove

Tear the lettuce leaves with your hands. The salad mix can be replaced with any salad you can find in the store.
Cut a ripe avocado and divide it into halves, remove the pit and remove the skin from the fruit. Cut the avocado into small slices so as not to darken, sprinkle with lemon juice.
Cut salmon and paprika into small cubes, cherry tomatoes into quarters.

In a separate plate, make a salad dressing - squeeze out a clove of garlic and mix it with a fork French mustard in olive oil.
In a transparent salad bowl, mix all the ingredients and fill with dressing.
Season with Provençal herbs.
Add salt and pepper to taste. You can serve it to the table!

Salad with avocado and trout

Salad with avocado and tomatoes

An ideal recipe for the cold season. Remember summer!

Ingredients for the recipe:

• avocado 1pc
• half a lemon
• cherry tomatoes 5-6pcs
• salad onion 1/2pcs
• olive oil 2-3 tbsp
• dry provencal herbs
• ground black pepper
• coarse sea salt

Divide the avocado into halves, first cutting to the pit. Let's take out the seed and peel the fruit. Cut the pulp into slices. Avocado quickly darkens, oxidizing in air, to avoid this, pour lemon juice on it.
Cut half of the salad onion into half rings.

Cut the tomatoes in half. If there is no cherry variety, you can take, for example, cream, but it will have to be cut into smaller pieces.
Put all the ingredients into a salad dish, season with a mixture of Provençal herbs and ground pepper, season with olive oil and salt to taste.
Ready!

Avocado, lettuce, purple onion, salmon

Simple avocado salad

It is very light and original taste. Definitely worth a try!

Ingredients for the recipe:

• avocado 1pc
• chives (you can also use regular green ones)
• red paprika 1pc
• cherry tomatoes 5pcs
• fresh parsley
• garlic 2 cloves
• lemon juice 2 tbsp
• balsamic vinegar 1 tsp
• pepper, Mediterranean herbs

Cut the avocado and remove the pit. Remove the skin, cut the pulp into small cubes and immediately sprinkle lightly with lemon juice to avoid darkening.
Finely chop the paprika, parsley and onion, cherry tomatoes into quarters, crush the garlic using a garlic press. Mix everything in a suitable container.

Separately prepare a filling of lemon juice, salt, spices and balsamic vinegar(add it to taste).
Season the salad with the dressing and mix well.
If necessary, add more salt.

Serve garnished with a sprig of fresh herbs.

Avocado, tomatoes, feta, lettuce

Salad with avocado and Chinese cabbage

Easy to prepare, good taste - wonderful recipe on every day.

Ingredients:

• ripe avocado 1pc
• Chinese cabbage 0.5kg
• medium cucumber 1 piece
• olive oil 2-3 tbsp
• juice from half a lemon
• Provençal herbs (optional)
• 4 cherry tomatoes (for decoration)

Cucumber and Chinese cabbage cut into strips.
Halve the avocado, remove the pit and remove the peel. Cut the pulp into strips.
Mix Chinese cabbage, cucumber and avocado in a salad bowl.
We pour our salad with a dressing of lemon juice and olive oil.
Add salt to taste and season with Provençal herbs if desired.
Mix everything well.

Serve garnished with cherry tomato halves.

Avocado, cucumber and Chinese cabbage salad

Avocado and cucumber salad

Despite its simplicity, such a salad can also decorate a holiday table.

Ingredients:

• avocado 1pc
• cucumber 1pc
• red onion 1pc
• salad 150g (any will do)
• for refueling:
• mayonnaise 80g
• lemon juice 2 tbsp
• sour cream 2 tbsp
• parsley
• water 2 tbsp

Let's prepare a dressing for the future salad with avocado. Let's mix low-fat mayonnaise with sour cream, lemon juice and water. Add parsley, which we will finely chop beforehand. Stir vigorously and place in the refrigerator for 10 minutes.
Cut the washed cucumber into slices and red salad onion into half rings.
Tear pre-washed and dried lettuce leaves with your hands or cut them into smaller pieces with a knife.
Remove the pit and skin from the avocado and cut the flesh into cubes.
Mix the prepared products in a salad bowl.
Add the sauce, which has just brewed by this point, to the salad and mix well.

Avocado salad with cucumber tastes great with fried shrimp with garlic. Help yourself!

Avocado, cucumber, tomato, sweet pepper, onion

Avocado salad with tuna

A recipe for real gourmets, it will decorate any celebration and holiday.

Ingredients:

• avocado 1pc
• canned tuna 200g
• oregano 5 sprigs
• bow 1pc
• white pepper
• lemon 1pc

Remove the tuna from the can and use a fork to separate it into smaller pieces.
Peel the avocado, remove the peel and pit, and cut it into approximately centimeter-sized cubes.
Mix tuna and avocado, add finely chopped onion and chopped oregano.
Pour in the juice squeezed from the lemon and sprinkle with white pepper.
Add salt to taste and finally mix well.
Leave the finished salad in the refrigerator for a quarter of an hour before serving.
Serve in a white or transparent salad bowl.

Enjoy the excellent bright taste!

Avocado and tuna salad

Avocado salad with arugula

Ingredients for the recipe:

• avocado 1pc
• cherry tomatoes 200g
• small bunch of arugula salad
• hard cheese 80-100g
• lemon 1pc
• olive oil 2 tbsp
• French mustard 1 tsp
• salt pepper

Prepare salad dressing: mix olive oil with lemon juice and mustard. Based on your own taste, add salt and pepper.
Wash the arugula in running water and lay it out to dry.
Cut the avocado into cubes, first removing the pit and peel.
Cut the cherry tomatoes in half and mix with avocado cubes in a salad bowl of a suitable size.
Tear the arugula with your hands into 2-3cm pieces and also add to the salad.
Pour in the dressing and stir; if necessary, add salt again.
Above ready salad garnish with grated coarse grater hard cheese.
When serving, you can garnish with cherry tomato halves or a sprig of fresh basil.

Avocado salad with egg

A simple recipe without any frills, but nevertheless very tasty.

Salad ingredients:

• avocado 2pcs
• eggs 4pcs
• 1 purple lettuce onion
• mayonnaise
• salt pepper

Boil hard-boiled eggs. When they have cooled completely, remove the shells from them and cut them into small cubes.
Remove the ripe avocado fruit from the pit and peel. Cut the pulp into cubes, just like boiled eggs.
Cut the lettuce into thin rings or half rings, as you prefer.
Put all the ingredients into beautiful salad Nick, add mayonnaise and mix carefully. Add salt and pepper to taste.
Garnish with a sprig of fresh herbs or cherry tomatoes cut in half.

Avocado, eggs, cherry tomatoes, purple and green onions, arugula.

Avocado salad with chicken

Nourishing, but at the same time time is easy salad with fried chicken breast. Men will definitely like it.

Salad ingredients:

• avocado 1pc
• chicken breast 200g
• tomatoes 200g
• vegetable oil for frying
• lemon
• salt pepper
• mayonnaise
• dill

Salt the chicken breast and fry in vegetable oil on both sides until full readiness. When it cools down, cut it into strips.
Cut the tomatoes (it is better to take strong and dense ones so as not to drip) into cubes.
Cut the peeled avocado into cubes, like the tomatoes, and pour in lemon juice.
Combine everything in a dish of a suitable size, add salt and pepper, add finely chopped dill and season with low-fat mayonnaise.

That's all, our salad is ready!

Avocado and pineapple salad

An exquisite, very beautiful salad with excellent taste, and, just as importantly, very easy to prepare.

Ingredients:

• avocado 1pc
• 1 can canned pineapple
• purple onion 1/2pcs
• butter
• olive oil 2 tbsp
• pepper, salt

Remove the pineapple pieces from the syrup and cut into small cubes. Let's fry them on butter until a light golden crust forms.
Peel the avocado, remove the pit and cut the flesh into cubes of the same size.
Cut half of the purple onion into thin half rings.
Mix the ingredients in a suitable elegant bowl, add salt and pepper to taste and season with olive oil.
Mix again - that’s it, the salad with avocado and pineapple is ready!

As you can see, you can prepare many salads with the most different products, the taste of which avocado can highlight favorably. It is quite difficult to spoil any dish by adding this exotic fruit, so you can safely experiment. The same with serving the salad: a cup of avocado and a “plate” in itself, in which the salad just begs to be served!
Compose and cook! Perhaps someday your recipe will be published in culinary magazines!

Caprese salad with avocado, tomatoes, mozzarella