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Avocado salad

Avocado salad

Servings: -

Preparation time: less than 30 minutes


Put in the blender the fruit pulp, cleaned and finely chopped onion, oil, salt, lemon juice, blend for 1 minute, match the taste, put the salad in a bowl and serve with tomatoes.

Avocado salad with corn


- a can of boiled, sweet corn

How to prepare avocado salad with corn:

Wash the avocado fruit and peel it carefully, trying to keep as much of its pulp as possible. Wash the salad and cut it into strips or break it into larger pieces and place it in a clean bowl, where you add the boiled corn. Cut the avocado into small cubes, add it to the bowl with a little salt, pepper, olive oil and lemon juice and mix gently. At the end, add the pitted black olives, whole or sliced, and sprinkle a little parsley on top of the salad, for a fine aroma.

Avocado salad with shrimp

You will be presented with a very easy salad and quick to prepare, Avocado salad with shrimp, with a particularly good & invigorating taste.
Here's something about it avocado:
For the Aztecs, the avocado was a symbol of fertility and love. 30 g of avocado (about a quarter of a medium-sized fruit) bring the body an intake of 30 kcal. An avocado fruit with 20 vitamins and minerals? Among the minerals, potassium is worth mentioning. Added to salads that contain brightly colored vegetables, rich in carotenoids (carrots, peppers, sweet potatoes, tomatoes, etc.), avocados help transform these antioxidants into vitamin A, which is so necessary for # 259n & # 259tatea eyes. Mexico is the largest producer of avocados in the world, with an annual production of over 3.5 tons.

Photo: Avocado salad with shrimp & # 539i & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
2 avocado fruit
2 sprigs of green onion
1/2 salad & # 259 green
1 pepper
10-12 creve & # 539i decortica & # 539i
100 g flavored croutons
1 leg & # 259tur & # 259 mic & # 259 de p & # 259trunjel
2 cloves of garlic
3 tablespoons olive oil
1 1/2 l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
& Icircnc & # 259lze & # 537ti & icircntr-o crati & # 539 & # 259 1 lingur & # 259 de ulei & # 537i & icircn & # 259bu & # 537i usturoiul cur & # 259 & # 539at, t & # 259iat slices, & icircmpreun & # 539 cu &, 259 cu & . & Icirci & icircntorci pe todas p & # 259r & # 539ile & # 537i, c & acircnd se p & # 259truns, & icirci strope & # 537ti cu zeam & # 259 de l & # 259m & acircie. & Icirci la & # 537i s & # 259 se r & # 259ceasc & # 259 & # 537i preg & # 259te & # 537ti celele altre ingredientsi.
For dressing, mix & icircn blender the juice from 1/2 l & # 259m & acircie, the oil of m & # 259sline & # 537i p & # 259trunjelul, p & acircn & # 259 ob & # 539ii o past & # 259 fin & # 259.
Cut the onion into thin slices, the pepper into thin slices, and the avocado into long slices. Sprinkle the avocado slices with a little grape juice. Wash the leaves with the leaf salad. Keep 2-3 larger leaves, which you put in the salad, and cut the rest into pieces. Mix shrimp with avocado and chopped vegetables. Put the salad on the leaves and serve immediately.

Advice: If you use green manure, you give the dish a more refined taste.

Prepare 15 min. Boil 5 min.
Re & # 539et & # 259 de Maria Drahos, N & # 259dlac, jud. Arad

Avocado salad

A quick, unpretentious, nutritious, healthy salad, which you can carry with you to the green grass.

What do you need?

  • 2 avocado
  • 1 medium tomato
  • 1 medium cucumber
  • Gras red bell peppers
  • ¼ yellow bell peppers
  • Gras orange bell pepper
  • Verde green bell peppers (if you like something more spicy, put ½ peppers)
  • ¼ red hot peppers (if you like something more spicy, put ½ peppers)
  • Verde green hot peppers
  • lemon juice
  • salt, pepper - according to my preferences my preferences mean very little freshly ground sea salt (about 1 knife tip) and freshly ground mosaic pepper (white, black, green, red) - a little more than salt.

How do you proceed?

  • Peel a squash, grate it and cut it into short, narrow strips.
  • Peel a squash, grate it and cut it into cubes of 4-5 mm.
  • Peel the onion and cut into thin slices
  • Peel a squash, grate it and chop finely
  • Cucumbers are cleaned and cut into cubes with a side of 4-5 mm
  • Tomatoes are cut into small cubes, removing the seeds
  • Avocado is cut in half lengthwise, its seeds are removed, then the pulp is removed from the shell using a spoon, sliced ​​and the slices are cut into cubes.
  • Avocado cubes are immediately sprinkled with lemon juice to prevent rapid oxidation

Gently mix the avocado pieces with the other portioned ingredients as above, season with salt and pepper and the salad is ready! It does not need oil, avocado contains enough vegetable fats. Goes well with grilled chicken or fish.

Have fun and see you healthy again!

If you have a chicken breast already prepared, the preparation of the salad will not take more than 20 minutes. If you do not have prepared chicken breast, but before you take care of the other ingredients, grill the chicken breast, as it will take about half an hour until it is ready. Meanwhile, peel the two pieces of avocado, cut them into cubes and sprinkle with lemon to prevent oxidation. Prepare the rest of the ingredients and put them in a bowl: very well drained corn kernels, diced tomatoes and cucumbers, sliced ​​Julien onion, sliced ​​donut, lettuce and avocado cubes.

If the chicken breast is not ready yet, take care of preparing the dressing. In a small bowl, put olive oil, squeezed lemon juice, mustard, salt and pepper and mix well. Take the chicken breast off the grill, let it cool for 5-10 minutes, then cut it into cubes and add it over the vegetables in the bowl. Avocado salad with chicken it's almost ready! The dressing must also be added, which will be incorporated in the rest of the ingredients.

If you are fond of unique tastes, we suggest you add in avocado salad with chicken and half diced orange. The preparation will thus acquire a slightly sweet taste.

You've tried the recipe so far avocado salad with chicken? What is your favorite salad?

Avocado salad with chicken breast and feta cheese


- 150 g grilled chicken breast

Photo source:

How to prepare avocado salad with chicken breast and feta cheese:

Wash the avocado and peel it, then cut it into cubes. Wash the salad, break it into large pieces and place it in a bowl, where you add the avocado cubes, the pitted and sliced ​​green olives, the diced face cheese and the grilled and finely chopped chicken breast. Add salt, pepper, olive oil, a little dried basil and a few sprigs of green parsley, so that your avocado salad has an exotic and inviting aroma.

Avocado salad with corn


- a can of boiled, sweet corn

How to prepare avocado salad with corn:

Wash the avocado fruit and peel it carefully, trying to keep as much of its pulp as possible. Wash the salad and cut it into strips or break it into larger pieces and place it in a clean bowl, where you add the boiled corn. Cut the avocado into small cubes, add it to the bowl with a little salt, pepper, olive oil and lemon juice and mix gently. At the end, add the pitted black olives, whole or sliced, and sprinkle a little parsley on top of the salad, for a fine aroma.

Avocado, chicken and peanut salad

The exotic ingredient replaces the well-known Russian cuisine, you can buy it in almost any grocery store. For cooking will be useful:

  • boiled chicken - 300 g
  • avocado - 1 sea
  • eggs - 3 pcs
  • melted cheese - 150 g
  • peanut - 1 fist
  • mayonnaise - 5-6 tablespoons. it.
  • salt - to taste.

The boiled chicken is ground into small cubes. The fruits are peeled and cut to the same size. Pour the eggs as little as possible. Cheese rubbed on a coarse grater. Peanuts are fried, removed. Finely chop the walnuts. You can grind with a blender, but not in the powder!

Put everything in a bowl, add mayonnaise and mix well. A delicious and quick selection of dinner.

Avocado, tomato and cheese salad

It sounds pretentious, this avocado is really expensive, I paid 5 lei for a piece, but since I saw the recipe on a TV show, I couldn't get it out of my head unless I put it into practice :). It's very simple and very good.

  • 1/2 avocado
  • 1 red
  • 80g Telemea goat cheese (I didn't weigh, I approximated)
  • a few walnut kernels
  • lemon juice, olive oil

We crush the walnut kernels, avocado, tomato and cheese and cut them into larger cubes. Put everything in a bowl and add a little lemon juice and olive oil. I think sesame seeds are also added. And if you use cherry tomatoes.

I made 2 servings of salad, my husband said he was delighted but served it as an appetizer.

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This recipe presents your grilled chicken breast salad in a new, modern, delicious perspective. You'll be ready in less than an hour.

1. Prepare the chicken breast for grilling

  • slices 2 pieces of LaProvincia chicken breast, boneless and skinless .
  • Chops 1 clove of garlic .
  • Leave the chicken to marinate for about 2 hours, a tablespoon of olive oil , ½ teaspoon of dried oregano , chopped garlic, salt and pepper .

2. Place the chicken on the grill

  • Remove the chicken breast from the marinade and wipe it with a kitchen towel.
  • Place the pieces of meat on the grill and cook for 5 minutes on each side.
  • Let the meat cool for 5 minutes.

3. Prepare the salad dressing

  • Put ¼ cup of olive oil in a bowl.
  • Add 2 tablespoons apple cider vinegar .
  • Squeeze out ½ lemon and top up with the resulting juice.
  • Add ½ teaspoon of mustard and ½ teaspoon of dried oregano .
  • Add salt and pepper.
  • Mix everything for 2-3 minutes.

4. Finish the salad

  • Cut half a salad and put it in a large bowl.
  • Clean and cut 1 avocado in cubes.
  • cut 4 sliced ​​cucumbers and 1 cup cherry tomatoes in halves.
  • Add ½ canned sweet corn .
  • cut ½ red onion julien and complete.
  • Add and ¼ cup of feta cheese diced and ¼ cup of Kalamata olives .
  • Mix all the ingredients well and complete with the dressing.
  • Stir again and serve the salad.

Difficulty preparing

This recipe is extremely easy and fast. As utensils, you need:

  • wood chipper,
  • knife,
  • zippered food bag,
  • paper kitchen towel,
  • 2 small bowls,
  • large bowl,
  • barbeque.

Avocado salad with salmon

I looked over my scribbles about avocado and I found that I committed a single article on how to bury one guacamole only with salmon, without other representatives of the ichthyofauna. I also trained in my homeland guacamole with salmon, and not once. Look, I have a recipe with "the most toxic food in the world”, As the blog of a well-known elucubrationist of the species headlines Canis lupus dacicus.

The article, taken over ad integrum from, a self-titled “international resource” site (sic), is pulled on the same shoe with a similar one, targeting the Vietnamese pangasius. I expressed my opinion about these press bombs in the opening of this article and I will not go into details. And if you're still wondering why a Russian-language site publishes negative articles only about farmed salmon in Norway or Canada, take a look at the map…

Returning to our sheep, we made a guacamole which is neither sauce nor pasta, but rather salad. The ingredients retain their individuality, giving texture to the preparation. And yes, I used to Norwegian salmon.

What do you need?

  • 2 pieces of avocado, well cooked
  • 1 piece (150 - 200 g) smoked salmon fillets
  • 1 small red onion
  • 3 - 4 cloves of garlic
  • 3 - 5 cherry tomatoes
  • Gras red bell peppers
  • 1 small cucumber
  • ½ hot peppers (fresh or dried)
  • 1 lime (juice only)
  • ½ connection of green parsley
  • Sea salt, mixed pepper (both freshly ground) - to taste.

How do you proceed?

Prepare almost everything that can be prepared, except lawyers. On #these if you take them out of the shell too early (they) get ugly. That is, in contact with the oxygen in the atmosphere, all their green beauty turns into - pardon my French - cockroach.

Peel onions and garlic, wash well the cucumbers, peppers (fat and lean and hot), parsley and cherry tomatoes.

Because we try to get something that, in addition to taste and color, also has a texture, we hide the mixer or blender and take the sharpest knife that can be found in the area.

Chop the salmon, onion, cucumber and bell pepper into small cubes. Try the figure with cherry tomatoes, maybe you will do better than me. Don't forget to chop the parsley as well.

Better put the garlic in the press, so there is a better chance that it will spread evenly throughout the composition.

With hot peppers you have several options. If you want your mouth not to catch fire at first, remove the areas rich in capsaicin (also called 8-methyl-N-vanylyl-6-nonenamide ): ribs and seeds. What's left, chop as small as possible. If you're the type who goes to Indian or Thai and orders spicy food like for Asians, don't bother pulling out the seeds and cleaning the ribs, it would be just useless work.

Pour all the ingredients (except the parsley) into a large bowl and season with pepper. Put the salt at the end, so as not to spoil the goodness of the food. That's because salmon also comes with its salt. Squeeze half the lime over the mixture, add the parsley, then you can switch to avocado.

I also told you how to extract the pulp from the fruit, so I don't insist anymore. If you forgot, take a look here, here or here. Or search on youtube for a helpful video. They are enough. If you are lazy to search, take it from here:

Once cleaned, cut it into small cubes (if you haven't made porridge in the meantime), throw it in the bowl with the rest of the ingredients and sprinkle it with juice from the other half of the lime. If you do not have a file at hand, you can use lemon. The effect is the same, but not the flavor.

All you have to do is mix the ingredients with pity, so as not to crush them. Mix only as much as necessary to homogenize the composition. Avoid over-mixing!

With all the added acidity (lime or lemon juice), the avocado pieces will still oxidize over time, so hurry up and eat the dish. Either with tortilla chips or toast. I would also recommend a shot of tequila next to it. But a brandy is missing.