Best 8 Jalapeno Avocado Salad Recipes

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**Kickstart Your Taste Buds with a Jalapeno Avocado Salad: A Refreshing Fusion of Flavors and Textures**

Prepare to tantalize your palate with a zesty Jalapeno Avocado Salad, a vibrant dish that masterfully blends the fiery heat of jalapenos with the creamy richness of avocados. This flavor-packed salad is a delightful symphony of textures, offering a satisfying crunch from crisp cucumbers and red onions, a refreshing burst of sweetness from juicy cherry tomatoes, and a hint of earthiness from fresh cilantro. Each bite is an explosion of contrasting flavors, perfectly balanced by a zesty lime dressing that ties all the elements together. With three variations to cater to different dietary preferences - a classic version, a vegan adaptation, and a keto-friendly option - this versatile salad promises a delightful culinary experience for all.

Let's cook with our recipes!

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE



Avocado and Tangerine Salad with Jalapeño Vinaigrette image

Provided by Ed Kenny

Categories     Salad     Citrus     Side     Feta     Avocado     Arugula     Hot Pepper     Summer     Healthy     Tangerine     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup fresh tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugula, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta, crumbled (about 1/3 cup)

Steps:

  • Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
  • Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
  • Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
  • Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
  • DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

GAZPACHO GRANITA WITH CHOPPED GAZPACHO SALAD, AVOCADO AND FLAME GRILLED SHRIMP IN JALAPENO CILANTRO OIL



Gazpacho Granita with Chopped Gazpacho Salad, Avocado and Flame Grilled Shrimp in Jalapeno Cilantro Oil image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 27

8 ripe tomatoes, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1/2 English cucumber, roughly chopped
1/4 cup cilantro, leaves roughly chopped
1/2 cup vegetable juice
2 tablespoons champagne vinegar
Kosher salt
1 cup ripe cherry tomatoes, halved
1 red bell pepper, seeded and finely diced
1 orange bell pepper, seeded and finely diced
1/2 English cucumber, finely diced
1/2 red onion, finely minced
1 green jalapeno, finely minced
1 lime, zested and juiced
2 tablespoons olive oil
1 tablespoon champagne vinegar
Pinch kosher salt
1 bunch cilantro, leaves roughly chopped
1 lime, zested and juiced
1 green jalapeno, roughly chopped
1/4 cup olive oil
Olive oil, for grill
Kosher salt
18 to 24 shrimp, peeled and deveined
1 avocado, halved, pitted and flesh finely diced
Lime juice, to taste

Steps:

  • Granita: Add all the granita ingredients to a blender or food processor and puree. Strain the puree through a sieve into a medium bowl. Cover with plastic wrap and refrigerate for 30 to 45 minutes. Transfer the chilled puree into a wide, shallow, heavy-bottomed container. (The shallower and wider the container, the more room you give the granita to freeze quickly.) Cover with foil or plastic wrap and freeze until it begins to appear solid around the edges, about 1 hour. Using a fork, scrape the ice from sides, mixing in from the edges into the center. Repeat this scraping and mixing process every 30 minutes, until the entire mixture has the consistency of shaved ice. Put back in freezer until ready to use.
  • Chopped salad: Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to use.
  • Shrimp: Combine the cilantro, lime zest and juice, jalapeno and olive oil in a blender or food processor. Set aside.
  • If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can hold your hand about 1-inch over it for only 1 second. Lightly grease the grill with olive oil to prevent sticking. Lightly salt the shrimp and thread each skewer with 3 shrimp. Grill shrimp approximately 2 minutes per side, basting with cilantro oil twice. Remove the shrimp from the grill and add the remaining cilantro oil to a small pan. Heat the oil until bubbling.
  • Add the avocado to a small bowl and drizzle with lime juice.
  • To serve, spoon some of the chopped salad on each serving plate and top with some granita. Add a few teaspoons of avocado, a skewer of shrimp and a drizzle of the hot cilantro oil. Serve immediately.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE (NEW DYNAMIC BEEF DISHES)



Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 to 3 jalapeno peppers
1 to 2 teaspoons ground black pepper
2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
Salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija cheese or Parmesan

Steps:

  • Preheat charcoal grill to medium heat.
  • Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
  • Press black pepper evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and let stand while preparing vinaigrette.
  • Meanwhile prepare Jalapeno Vinaigrette:
  • Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
  • Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
  • Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS



Cilantro Lime Jalapeno Chicken Salad in Avocado Cups image

Make and share this Cilantro Lime Jalapeno Chicken Salad in Avocado Cups recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 (6 -7 ounce) chicken breasts, cooked (see note)
1 jalapeno, diced seeds and membranes removed
4 tablespoons fresh cilantro, coarsely chopped
1 lime, juiced (to taste)
1/4 red onion, diced fine (to taste)
1/3 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 teaspoon cumin
salt and pepper
2 ripe avocados, cut in half seed removed

Steps:

  • Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
  • Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

JALAPENO AVOCADO SALAD



Jalapeno Avocado Salad image

This salad's tangy dressing will have everyone asking for seconds. Guests like it because it's different, and I enjoy it because I can add whatever vegetables I have.-Jennifer Villarreal, Texas City, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 7

2 medium ripe avocados, peeled and cubed
2 medium tomatoes, chopped
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
1 cup lime juice
1-1/2 teaspoons sugar
8 cups torn salad greens

Steps:

  • In a large bowl, combine the avocados, tomatoes, onion, jalapenos and lime juice; let stand for 5 minutes. Drain, reserving 1/3 cup juice. Stir sugar into reserved juice; add to avocado mixture. Place greens in a salad bowl; add avocado mixture and toss to coat.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

AVOCADO & JALAPENO SALAD



Avocado & Jalapeno Salad image

Easy salad or appetizer that can be doubled or tripled for a crowd. This salad is really pretty when using the red jalapeños. Can also be made with diced red pepper for those afraid of the heat. Ensalada De Aguacate Con Jalapeños

Provided by NcMysteryShopper

Categories     Tropical Fruits

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 ripe Hass avocadoes (halved, pitted and cut into 1/2-inch wedges)
3 tablespoons fresh lime juice
salt & freshly ground black pepper
1/4 cup cilantro leaf
1 -2 large red jalapeno chiles or 1 -2 large green jalapeno pepper, seeded and thinly sliced

Steps:

  • Arrange avocado slices on a serving dish.
  • Sprinkle with lime juice and season with salt and pepper.
  • Sprinkle with cilantro leaves and jalapeños. Serve.

JALAPENO AVOCADO SALAD



Jalapeno Avocado Salad image

Make and share this Jalapeno Avocado Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

2 medium ripe avocados, peeled and cubed
2 medium tomatoes, chopped
1 onion, chopped
2 jalapeno peppers, seeded and chopped
1 cup lime juice
1 1/2 teaspoons sugar
8 cups torn salad greens

Steps:

  • Add avocado, tomato, onion, jalapenos and lime juice to a large bowl.
  • Let marinate in refrigerator for 10 minutes.
  • Drain and reserve 1/3 cup of the lime juice.
  • Add sugar to the lime juice and stir to combine.
  • Add juice to avocado mixture.
  • Place salad greens in a large salad bowl.
  • Add avocado mixture and toss to coat the greens.
  • Serve immediately.

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO



Black-Eyed Pea Salad with Avocado and Jalapeno image

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Steps:

  • In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

Tips:

  • Select the right avocados: Choose ripe avocados that are slightly firm but yield to gentle pressure. Avoid avocados that are too hard or too soft.
  • Use fresh jalapeños: Fresh jalapeños add a nice spicy kick to the salad. If you prefer a milder flavor, remove the seeds and ribs from the jalapeños before dicing.
  • Chop the ingredients evenly: Chop the avocado, jalapeño, onion, and cilantro into small pieces of about the same size. This will help ensure that all the flavors are evenly distributed throughout the salad.
  • Use a light dressing: A simple dressing made with lime juice, olive oil, and salt is all you need to enhance the flavors of the salad without overpowering them.
  • Serve immediately: This salad is best enjoyed fresh. The avocado will start to brown after a while, so it's best to serve it as soon as possible after it's made.

Conclusion:

This jalapeño avocado salad is easy to make and packed with flavor. The combination of creamy avocado, spicy jalapeño, crunchy onion, and fresh cilantro makes for a refreshing and satisfying salad that's perfect for any occasion. Whether you're serving it as a side dish or a light lunch, this salad is sure to be a hit. So next time you're looking for a quick and easy recipe that's both delicious and healthy, give this jalapeño avocado salad a try.

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