By Christie Vanover | Published January 7, 2012 | Last Updated December 28, 2022
This is a refreshing salad with robust flavors and textures, making it a nice, healthy change for the New Year.
When I was heading home for Christmas, I had a long day of traveling. I was exhausted, but needed to eat. I wanted something light, but still satisfying. The waitress at the Hyatt lounge recommended an avocado salad and a glass of MacMurray Ranch Pinot Noir.
The salad arrived and it immediately reminded me of a deconstructed guacamole. It was just the dish I was looking for.
Today, I’ve recreated the recipe at home. It’s quite simple. This is a single size serving, but it makes enough dressing for two salads. For a full meal, add a grilled chicken breast or piece of fish on top.
- 1 avocado
- 1 thin slice red onion
- ¼ red pepper
- ½ jalapeno, fresh
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon champagne vinegar
- ⅛ tsp. kosher salt
- ⅛ tsp. cumin
- ½ tsp. sugar
- ½ lime
Cut the avocado in half and remove the pit. Slice the avocado while its still in the shell.
Scoop it out with a large spoon and fan the slices on a plate.
Slice the red onion slice in half, so you have thin strips. Julienne the red pepper and jalapeno slice, removing the seeds. Add to plate.
In a small bowl, whisk the garlic, olive oil, vinegar, salt, cumin and sugar.
Drizzle half of the dressing onto the salad. Squeeze the juice from half of a lime over the salad.
Jewel Binks says
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.:
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I love your photography as much as your food!! This salad is perfect. I LOVE avocado anything!! Thanks so much for sharing on Fit and Fabulous. 🙂
Oh how fun, I love the flavor combination of curry with your avocado salad! Beautiful! Take care, Terra
What beautiful pictures! And the salad looks delicious. I look forward to trying it.
Fab recipe…I’m printing & will be making it this week. Thanks for the inspiration!
Baker Street says
Wow! Stunning pictures and recipe. 🙂
I love how delicate and light this salad is. Beautiful and healthy!
Such a fresh salad. Love the cumin vinaigrette. Happy blog hop.
Omg! Love this recipe and the photographs. I can’t wait to make it this week. Yum! Peggy aka “The Truffled Pig”
Thanks Peggy. And thanks for sharing it on Facebook.
Sue Ann Gleason says
This looks absolutely beautiful!! Can’t wait to try it.
Thanks Sue Ann.
Elizabeth @Mango_Queen says
What a terrific avocado salad ! Must try this. Thanks for the recipe. Glad to do citrus-love with you!
Thanks madam Mango Queen. Appreciate you stopping by.
Sawsan@chef in disguise says
I’m making these today..thank you for sharing this great recipe
I hope you loved it Sawsan!
I came across your site via Food Gawker. I’m co-hosting a bloghop this month with other food bloggers, with the a recipe that contains “citrus” in it. you should link up your recipe!
Thanks for the invite Lisa. I added my recipe to your hop…but I messed up the name. I re-entered it, but can’t figure out how to delete the first entry. Do you have admin rights to delete it?
yum my kind of salad!
sue @ Cakeballs, cookies and more says
I love that there is no actual salad. It looks great.
This looks so delicious – yum! Fantastic flavors, and gorgeous photos! 🙂
Thank you Sara
Wow! What a keeper! And beautiful. Thanks!