Best 5 Crunchy Avocado Salad Recipes
Indulge in a culinary delight with our crunchy avocado salad, a vibrant and refreshing dish that tantalizes your taste buds. This delightful salad features ripe avocados, known for their creamy texture and rich flavor, coated in a crispy breadcrumb crust. The avocados are then paired with a medley of crisp vegetables, including crunchy cucumbers, juicy tomatoes, and crisp red onions, adding a symphony of textures and colors. To elevate the flavors, a zesty cilantro-lime dressing is drizzled over the salad, providing a perfect balance of tanginess and freshness. A variation of this recipe introduces grilled avocado slices, adding a smoky and charred flavor dimension. Alternatively, for a vegan option, the breadcrumb coating is replaced with a mixture of panko breadcrumbs and nutritional yeast, delivering a crispy and flavorful crust while maintaining the plant-based integrity of the dish.
Check out the recipes below so you can choose the best recipe for yourself!
MY FAVORITE AVOCADO SALAD
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD
Steps:
- Heat the grill to high.
- Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
- Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.
CUCUMBER-AVOCADO SALAD
Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.
Provided by Ali Slagle
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Transfer the scallions to a small bowl of ice water to crisp.
- Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
- When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
- Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
- Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.
CARROT AND AVOCADO SALAD WITH CRUNCHY SEEDS
This is easily one of my favorite fall salads. The creaminess of avocado and sour cream is amazing with the spiced zing of the carrots and the toasted, nutty seeds.
Provided by Tara Parker-Pope
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
- Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper until crushed and pasty. Add the vinegar and 1/4 cup of the oil and continue pounding until well mixed. Alternatively, pulse in a food processor or blender until pasty.
- Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes, or until the carrots are golden brown. Transfer the carrots to a platter.
- When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons orange juice from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.
- Preheat oven to 350 degrees. Spread the sunflower, pumpkin and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
- Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
- Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 973 milligrams, Sugar 21 grams, TransFat 0 grams
SESAME CUCUMBER AND AVOCADO SALAD
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don't worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
Provided by Hetty McKinnon
Categories brunch, dinner, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
Tips:
- Choose ripe avocados with dark green skin and no bruises. Ripe avocados should yield to gentle pressure when squeezed.
- Use a sharp knife to cut the avocados in half and remove the pits. Be careful not to cut yourself.
- To prevent the avocados from browning, toss them with a little lemon juice or vinegar.
- Add other crunchy vegetables to the salad, such as cucumbers, carrots, bell peppers, or jicama.
- For a more flavorful salad, add a dressing made with olive oil, vinegar, honey, and Dijon mustard.
- Serve the salad immediately or chill it for later. Crunchy Avocado Salad is a refreshing and healthy side dish that can be enjoyed as part of a main meal or as a snack.
Conclusion:
Crunchy Avocado Salad is a delicious and easy-to-make salad that is perfect for a summer meal. The combination of creamy avocado, crunchy vegetables, and tangy dressing is sure to please everyone at the table. This salad is also a good source of healthy fats, fiber, and vitamins. So next time you are looking for a healthy and refreshing salad, give Crunchy Avocado Salad a try.
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