Avocado salad will conquer even the fastidious gourmet. Healthy and satisfying meals are included in the diet and sports menu, complementing receptions and festive feasts. The dish has a delicate taste, light texture and a pleasant aroma.

Shrimp and Avocado Salad

Seafood - a natural aphrodisiac, giving the salad sophistication and piquancy.

Avocado in combination with shrimp is a classic restaurant dish that can be prepared independently at home.

For the salad you will need large tiger prawns. They are juicy and tender, do not deform during heat treatment.

Choose a ripe avocado, the pulp of an unripe fruit can be bitter or sour.

Ingredients:

  • shrimp - 20 g;
  • avocado - 1 piece;
  • tomato - 1 piece;
  • leaf lettuce - 3-4 leaves;
  • fresh cilantro - 10 g;
  • garlic - 2 cloves;
  • lemon - 1 piece;
  • olive oil - 5 tbsp. l .;
  • salt and pepper at the discretion of the hostess.

Cooking:

  1. Dip the shrimp in boiling salted water and boil them for 3-4 minutes. Cool seafood, free from shell. Sprinkle the meat with lemon juice.
  2. Cut the avocado into 2 parts, take out the stone. Remove the pulp with a spoon, leaving no tears on the peel. Cut the pulp into cubes of 1.5–2 cm.
  3. Lower the tomato for 2–4 seconds in boiling water and rinse under a stream of cold water. Separate the flesh from the peel and seeds, cut into slices.
  4. Narut lettuce leaves into arbitrary pieces. Finely chop the cilantro.
  5. Free the garlic from the husk, pass through a press.
  6. Combine cilantro, garlic with butter and spices.Pour 1-2 tablespoons of lemon juice into the resulting dressing.
  7. Put all the ingredients in a deep dish, mix.

Salad can be served in avocado peel. It is original, simple and beautiful. Garnish with grated cheese, cranberries or a sprig of dill.

Avocado and Tuna Salad

You do not need much time to prepare the dish - the salad will be ready in a matter of minutes.

Use canned fish to speed up the cooking process.

Add an overripe avocado with a soft and buttery texture to the salad.

Prepare in advance:

  • canned tuna - 220 g;
  • avocado - 1 piece;
  • cucumber - 1 piece;
  • radish - 2 pieces;
  • green peas - 80 g;
  • onions, dill, cilantro - 20 g;
  • olive oil - 5 tbsp. l .;
  • mustard - 1 tbsp. l .;
  • salt and pepper at the discretion of the hostess.

Stages of preparation:

  1. Remove the pulp from the avocado, mash with a fork until gruel.
  2. Peel the skin from the cucumber, chop it into thin sticks 2–2.5 cm long.
  3. Free tuna and peas from the liquid.
  4. Grate radish on a coarse grater.
  5. Rinse the greens under a stream of cool water, chop with a sharp knife.
  6. Put all the ingredients in a bowl. Add mustard, oil, salt and pepper. Stir everything thoroughly.

If desired, boiled quail eggs, cherry tomatoes or pine nuts can be added to the salad. Refueling can be supplemented with 2-3 tablespoons of dry white wine or champagne.

Hearty Avocado and Chicken Salad

The dish is rich in protein, and therefore recommended for use by people who build muscle. The salad does not need additional dressing, thanks to the juiciness of the main ingredients.

Experimenting with a combination of spices, you can give the food a sharp, delicate, mild taste.

Garlic and fresh dill are added to the classic salad.

Ingredients:

  • chicken fillet - 230 g;
  • avocado - 200 g;
  • sweet pepper - 130 g;
  • tomatoes - 2 pieces;
  • hard cheese - 60 g;
  • cucumber - 120 g;
  • garlic - 1 clove;
  • dill - 30 g;
  • salt and spices to taste.

Cooking:

  1. Free the avocado from the peel, chop the flesh into strips.
  2. Pour chicken fillet with cold water and cook for 25–35 minutes. Cool the meat, pick up the fibers.
  3. Clean the cucumber from the peel, cut into rings.
  4. Free the tomatoes from the skin and seeds, chop with straws.
  5. Chop the pepper into squares.
  6. Crush the garlic and dill in a mortar, add salt and spices.
  7. Mix all the ingredients in a deep container. Sprinkle grated cheese on top.

The salad can be supplemented with hazelnuts, green onions or fennel. Serve the dish with black cereal bread and carbonated soft drinks.

Snack option with crab sticks

The ideal solution for feasts, parties and gatherings with friends. The original taste in combination with a delicate texture will appeal to even the most sophisticated gourmet.

It is permissible to serve the dish in puff and cocktail form.

Both of these solutions will surprise guests with the brightness of colors, juiciness and a complex combination of ingredients.

Actually, the ingredients:

  • avocado - 170 pieces;
  • salted cod - 80 g;
  • crab sticks - 220 g;
  • eggs - 2 pieces;
  • radish - 1 piece;
  • cucumber - 1 piece;
  • goat cheese - 30 g;
  • sour cream - 150 g;
  • salt and spices to taste.

Cooking:

  1. Free the avocado from the skin, remove the stone. Cut the flesh into small squares.
  2. Chop the cod into small pieces 1–1.5 cm long.
  3. Boil eggs in boiling water, peel, cut into strips.
  4. Free radish with cucumber from the skin, grate on a coarse grater.
  5. Melt goat cheese in a steam bath.
  6. Put all the ingredients in a salad bowl, add sour cream and spices, stir.

Put lettuce leaves, sprigs of dill and parsley on the dish. Put the salad on the greens, sprinkle it with lemon juice on top. Garnish the dish with red currant berries, slices of pineapple or a sprig of cilantro.

Avocado and Cucumber Salad

The dish does not contain meat and seafood, which means it is ideal for a vegetarian table. The vegetables that make up the salad saturate the body with useful vitamins and minerals.

Ingredients:

  • avocado - 1 piece;
  • cucumber - 1 piece;
  • tomato - 2 pieces;
  • radish - 3 pieces;
  • Bulgarian pepper - 1 piece;
  • quail egg - 3 pieces;
  • goat cheese - 70 g;
  • lettuce - 20 g:
  • dill - 15 g;
  • linseed oil - 35 g;
  • salt and pepper to taste.

Cooking:

  1. Separate the avocado pulp from the bone and peel, cut into cubes.
  2. Free the cucumber from the peel, chop into a thin long straw.
  3. Place the tomato in boiling water for 1-2 seconds, rinse under a stream of cold water and easily peel the skin. Cut the flesh into squares.
  4. Rub the radish on a coarse grater.
  5. Pepper free from seeds and stalk. Chop the vegetable into oblong slices.
  6. Put the eggs in cold water and cook for 3-4 minutes. Cool, peel, chop with straws.
  7. Rinse the greens in cool water, chop finely.
  8. Mash goat cheese into a pasty mass.
  9. Put all the ingredients in the salad bowl, add oil, spices, mix.

Serve the salad with sparkling drinks and egg croutons. The dish can be supplemented with berry sauce, potato cakes or stewed cabbage.

Tomato and Avocado Salad

Fresh vegetable salad will look great at a festive celebration and a family feast. A spicy dish will appeal to lovers of spicy oriental cuisine.

Use tomatoes with juicy pulp for salad.

Hard, unripe tomatoes break up into coarse fibers that violate the texture of the dish.

Ingredients:

  • avocado - 2 pieces;
  • tomatoes - 4 pieces;
  • Chinese cabbage - 100 g;
  • Bulgarian pepper - 1 piece
  • dill, parsley - 50 g;
  • hot pepper - 1 piece;
  • salt to taste.

Cooking:

  1. Peel the avocado, cut the pulp into cubes.
  2. Separate the tomatoes from the peel and seeds, chop into small cubes.
  3. Chop the Beijing cabbage into strips. To give softness, knead.
  4. Pepper free from seeds, cut into squares.
  5. Finely chop the dill and parsley.
  6. Combine all the ingredients in a deep bowl.

Serve with garlic or cheese sauce. You can add chopped walnut, sesame or peanuts to the salad.

Salad with red fish and avocado

You can buy salted salmon or pickle fish yourself. Separate the flesh from the scales and bones.

Rub the fish with salt at the rate of 20 g of salt per 100 g of pulp. Place the salmon in the refrigerator for 1–2 hours.

If you want to cook more salted fish, then increase the amount of salt in 2 times.

Ingredients:

  • salmon - 235 g;
  • avocado - 1 piece;
  • funchose noodles - 110 g;
  • cherry tomatoes - 3 pieces;
  • soy sauce to taste.

Cooking:

  1. Cut the salmon with a sharp knife into oblong pieces 2-3 cm long.
  2. Free the avocado from the skin and bones, chop the flesh into strips.
  3. Boil the noodles in salted boiling water for 2-3 minutes, strain, cool.
  4. Cut the tomatoes into halves.
  5. Combine all ingredients with soy sauce.

Put the dish on a wide dish, decorate the edges of the salad bowl with prunes, cranberries, lemon slices. Salad with salmon and avocado garnish with a sprig of cilantro or finely chopped cheese.

Cooking with apples

Light and hearty salad will appeal to adults and kids. The dish is easy to manufacture - even a young housewife can handle it.

 

For salad, choose a soft slightly overripe fruit with a brownish peel.

Apples use sweet and sour varieties.

Ingredients:

  • avocado - 1 piece;
  • apples - 2 pieces;
  • turkey fillet - 220 g;
  • lettuce - 70 g;
  • canned pitted olives - 7 pieces;
  • Sesame oil.

Cooking:

  1. Peel the avocado, cut into squares.
  2. Free the apples from the skin and seeds, chop into strips or grate.
  3. Pour turkey fillet with warm water, cook for 15–20 minutes. Cool the meat, cut into oblong slices.
  4. Chop olives into thin slices.
  5. Mix all ingredients, season with sesame oil.
  6. Put the dish on lettuce leaves. Garnish with pomegranate seeds or tangerine slices on top.

Salad with squid and avocado

Avocado goes well with seafood, forming a tasty and satisfying dish. Boiled squid, supplemented with lime juice, pepper, cheese, exude a delicate spicy aroma.

Ingredients:

  • squid - 270 g;
  • avocado - 2 pieces;
  • tomato - 2 pieces;
  • lime - 1 piece;
  • cucumber - 1 piece;
  • radish - 1 piece;
  • cheese - 100 g;
  • salt and pepper to taste.

Cooking:

  1. Rinse squid fillet under a stream of cool water and put in boiling water for 30–35 seconds. If you cook the squid for longer, then its meat will become stiff and tasteless. Cool the carcass, cut into cubes.
  2. Separate avocado pulp from peel and bone.
  3. Remove the tomato from the skin and seeds.
  4. Squeeze juice from lime.
  5. Put avocados, tomatoes, lime juice in a blender. Stir until a homogeneous mushy mass.
  6. Chop the cucumber and radish into small cubes.
  7. Shred hard cheese.
  8. Mix all the ingredients in a deep dish, add spices.

You can add linseed oil, sour cream sauce, low-fat yogurt to the salad. Serve a dish with fruit drinks or kvass.

Cheese and Avocado Salad

For cooking, use several types of cheese.

 

You can combine a hard, fused and soft creamy product. You can add cottage cheese to the salad.

Ingredients:

  • hard cheese - 80 g;
  • processed cheese - 80 g;
  • avocado - 1 piece;
  • ham - 80 g;
  • pickled cucumber - 1 piece;
  • garlic - 2 cloves;
  • mayonnaise - 70 g.

Cooking:

  1. Free the avocado from the peel and seeds, cut the flesh into large slices.
  2. Cut hard cheese, cucumber and ham into strips.
  3. Free the garlic from the husk, pass through a press.
  4. Stir mayonnaise and cream cheese in a blender.
  5. Put all the ingredients in a deep dish, mix thoroughly.

Serve the salad in portioned cups or glasses. The dish can be combined with fried meat, stew, steamed turnips.

Salad with Avocado and Beijing Cabbage

A healthy salad with greens will look appropriate both on the festive table and at the family breakfast. The dish can be served with stewed vegetables, smoked meat, eggs.

Choose unripe avocado for salad - the pulp should keep its shape, not fall apart and not be deformed.

Ingredients:

  • avocado - 1 piece;
  • Beijing cabbage - 330 g;
  • cucumber - 1 piece;
  • olives - 30 g;
  • lettuce - 30 g;
  • dill - 10 g;
  • parsley - 10 g;
  • cilantro - 10 g;
  • green onions - 10 g;
  • olive oil - 50 g;
  • a pinch of salt.

Cooking:

  1. Peel the avocado, remove the stone. Chop the flesh into strips.
  2. Rinse Beijing cabbage under a stream of hot water. Mash the leaves, cut into long thin cubes.
  3. Free the cucumber from the skin, cut into rings or squares.
  4. Skip the olives under the press.
  5. Finely chop the greens, put in a mortar, remember to highlight the juice.
  6. Put all the ingredients in a bowl, stir, season with oil. Add salt.

Serve the salad with hot croutons or donuts. You can supplement the dish with shrimp or white boiled fish.

Arugula and unusual dressing recipe

Summer salad will delight you with an unusual bright taste and delicate aroma. For cooking, use fresh ingredients with a short shelf life.

Do not scald greens in boiling water - it will lose half of its beneficial properties.

Ingredients:

  • arugula - 180 g;
  • avocado - 1 piece;
  • tomato - 1 piece;
  • green radish - 1 piece;
  • cilantro - 10 g:
  • dill - 10 g;
  • apple cider vinegar - 1 teaspoon;
  • plum - 2 pieces;
  • sesame oil - 2 tablespoons;
  • linseed oil - 1 tablespoon;
  • salt and pepper to taste.

Cooking:

  1. Rinse the arugula under a stream of cool water.
  2. Peel the avocado, grate the pulp on a coarse grater.
  3. Free the tomato from the skin and seeds, cut into squares.
  4. Clean the radish, grate it.
  5. Finely chop the greens with a sharp knife.
  6. Release the plums from the skin and bones.
  7. In a blender, combine oil, plum pulp, vinegar, salt and spices.
  8. Put all the ingredients in a bowl. Fill with oil salad dressing, mix.

Garnish the dish with a sprig of cilantro, berries of sea buckthorn or blueberries. Lemon juice, mango pulp and quail eggs can be added to salad dressing.

Avocado and Pineapple Salad

Juicy sweet dish will appeal to kids, will become the central dish of the children's table. Use fresh pineapple to make a saladCanned fruits contain less vitamins and nutrients.

Ingredients:

  • avocado - 1 piece;
  • pineapple - 150 g;
  • banana - 1 piece;
  • strawberries - 70 g;
  • apple - 1 piece;
  • pear - 1 piece;
  • low-fat yogurt - 100 g.

Cooking:

  1. Avocado free of peel and seed. Dice the pulp.
  2. Chop the pineapple into strips 2–2.5 cm long.
  3. Peel the banana, cut into circles.
  4. Grate the apple on a coarse grater.
  5. Chop the pear with 1 cm thick cubes.
  6. Cut the strawberries into halves.
  7. Mix all the ingredients, season the salad with yogurt.

Serve the dish in brightly colored plates. Top salad can be decorated with raspberries, blackberries or blueberries. You can add flower or buckwheat honey to yogurt.

Avocado and Mango Salad with Lemon Dressing

An exotic salad combining vegetables and seafood will be a wonderful decoration for any celebration. The dish is easily combined with meat, fish and vegetable snacks, puddings and casseroles.

For salad, choose ripe mango with brown, yellow or reddish skin.

The pulp of an unripe fruit can give the dish a bitter or sour taste.

Ingredients:

  • avocado - 1 piece;
  • mango - 1 piece;
  • shrimp - 100 g;
  • red onion - 1 piece;
  • canned seaweed - 70 g;
  • sesame seeds - 10 g;
  • lemon - 1 piece;
  • soy sauce to taste.

Cooking:

  1. Peel the avocado and mango, remove the seeds. Cut the flesh into strips.
  2. Free shrimp from shells, fry on low heat for 5-7 minutes.
  3. Peel the onion, cut into rings.
  4. Separate seaweed from brine.
  5. Combine all the ingredients in a deep salad bowl. Top with soy sauce mixed with lemon juice.

Salad can be decorated with olives, olives, herbs, lemon or tangerine slices. Sesame can be replaced with pumpkin seeds, walnuts, crushed peanuts.

Lenten Salad with Avocado

Vegetable salad with avocado is an ideal dish for fasting. Juicy food does not require additional dressing.

Ingredients:

  • avocado - 1 piece;
  • cucumber - 1 piece;
  • tomato - 1 piece;
  • olives - 5 pieces;
  • radish - 2 pieces;
  • parsley - 10 g;
  • green onions - 10 g;
  • bell pepper - 1 piece;
  • green apple - 1 piece;
  • a pinch of salt.

Cooking:

  1. Peel the avocado, remove the stone. Chop the flesh into thin slices.
  2. Cut the cucumber into squares.
  3. Tomato and pepper, peel and seeds, pass through a blender.
  4. Chop the radish into strips.
  5. Finely chop the greens with a sharp knife.
  6. Peel the apple from the peel, remove the seeds. Grate the pulp on a coarse grater.
  7. Mix all the ingredients and place in a dark place for 30-40 minutes. When the vegetables produce juice, put the dish in a salad bowl with high edges.

Garnish the dish with a sprig of cilantro, slices of pickled cucumber, and cherry tomatoes. Salad can be supplemented with black rye bread, cabbage pancakes and fruit and berry smoothie.

Smoked Chicken Salad with Avocado

A hearty and delicious salad will be the signature dish of any housewife. Fragrant food will not leave indifferent even the most fastidious gourmet.

Ingredients:

  • avocado - 1 piece;
  • smoked chicken - 100 g;
  • champignons - 100 g;
  • cucumber - 1 piece;
  • Bulgarian pepper - 1 piece;
  • tomato - 1 piece;
  • green onions - 1 piece;
  • sunflower oil - 20 g;
  • goat sour cream - 100 g;
  • salt to taste.

Cooking:

  1. Avocado free of bone and peel. Cut the flesh into thin slices.
  2. Smoked chicken Narva on fiber.
  3. Cut the champignons into pieces, put on a greased pan and fry over low heat for 11-14 minutes.
  4. Chop the cucumber with cubes.
  5. Pepper free from seeds, cut into oblong slices.
  6. Peel the tomato, bring it to a mushy mass in a blender.
  7. Finely chop the onion into thin slices.
  8. Put all the ingredients in a salad bowl, add sour cream and salt, mix.

Serve with wheat cakes, croutons, or pancakes. You can add eggs, radishes, beetroot leaves to the salad.

Avocado salads will fall in love with you and your family. Dishes can be changed, including the ingredients in them to your taste. Adding avocados to salads, you enrich the food with useful vitamins and minerals.

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