Best 13 Avocado Onion Salad Recipes

NO-FUSS AVOCADO ONION SALAD

Steps:

• Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining ingredients; drizzle over salad. Serve immediately.

TOMATO, AVOCADO, AND RED ONION SALAD

Steps:

• Cut the tomatoes crosswise into ½ inch slices; set aside.
• Cut the avocados in half lengthwise, remove the pits, and peel.
• Cut the avocado halves lengthwise into thin slices.
• Sprinkle lemon juice over the avocado pieces to prevent discoloration.
• Arrange tomatoes so they just overlap along the bottom edge of individual salad plates or a platter.
• Place the avocado slices in a fan shape above the tomatoes.
• Sprinkle the onion rings on top of the tomato slices.
• Lightly sprinkle vinegar and oil to taste over the vegetables.
• Grind fresh black pepper over the whole salad.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Place a little arugula on each serving plate or on a large platter.
• Thinly slice the avocados and arrange the slices on top.
• Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
• Sprinkle the red onion slices and basil over the salad.
• Put all the vinaigrette ingredients into a screw-top jar and shake well.
• Pour the dressing over the salad and serve immediately.

GRILLED AVOCADO, TOMATO, RED ONION SALAD

Steps:

• Preheat a grill over medium heat.
• Cover a large tray with tomato quarters, and set aside.
• Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
• In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

AVOCADO AND SWEET ONION SALAD

Steps:

• Make dressing:
• Squeeze enough juice from limes to measure 1/4 cup. Wearing protective gloves, coarsely chop chiles. In a blender purée chiles with lime juice, oil, sugar, and salt and pepper to taste. Dressing may be made 2 days ahead and chilled in an airtight container.
• Cut onion in half through stem end and thinly slice crosswise. Quarter avocados lengthwise. Peel avocados and cut lengthwise into 1/4-inch-thick slices.
• Arrange avocado, onion, and cilantro sprigs on a platter and season with salt and pepper. Drizzle dressing over salad.

AVOCADO, CILANTRO AND WHITE ONION SALAD

Steps:

• In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
• Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.

AVOCADO, ORANGE AND PURPLE ONION SALAD

Steps:

• With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
• Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
• Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
• In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.

AVOCADO-ONION SALAD

Steps:

• Arrange onion and avocado slices on a plate. Season with salt, white pepper, and a squeeze of lemon.

SPICED PASTA, AVOCADO AND ONION-FETA SALAD

Steps:

• Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
• Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
• Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
• Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

CUCUMBER/ONION/AVOCADO SALAD

Steps:

• Toss together, serve.

BEET SALAD WITH AVOCADO, FENNEL, RED ONION, AND MINT

Steps:

• Preheat oven to 400 degrees. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl; add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.

AVOCADO-ONION SALAD

Steps:

• Mix avocado and onion with vinegar. Add parsley and marjoram to avocado.
• Add pepper. Mix well.

SIMPLE AVOCADO AND ONION SALAD

Steps:

• 1. Arrange the slices on avocado on a platter. I prefer to fan them out as I like it looks pretty. Top with the paper thin slices of red onion.
• 2. Drizzle with the red wine vinegar and olive oil. Lightly sprinkle with salt and pepper.
• 3. Serve immediately so the avocados remain green.