Avocado salads are delicious. Avocado salad: recipes with photos. With cucumber and egg

Healthy food recipes: You can come up with countless recipes with avocados, but you need to do this taking into account the characteristics of this product.

Avocado salads

Any salad is creativity. And you can come up with countless recipes with avocado. You just have to do it correctly, taking into account the features of this product.

Therefore, before showing examples of the right salads, we need to look at the basic rules for their preparation.

Rules for creating avocado salads

What you should not put:

Avocado salads are not seasoned with mayonnaise. And even sour cream. If fat is added to them, then only A little olive oil.This is due to the fact that avocado is an extremely fatty product. 77% of its calories come from fat.And fat is not greased. The oil should not be oily.

In addition to olive oil, the correct dressing for avocado salad is natural yogurt. It is used in the preparation of sweet berry and fruit versions of the dish.

What ingredients must be present:

So, avocados are fat.

To make it tasty and healthy, fat is combined in dishes with proteins and carbohydrates. In this case, not easily digestible compounds are used as carbohydrates, but foods rich in plant fiber.
Avocado increases the human body's ability to absorb carotenoids contained in foods eaten simultaneously with this fruit by 2.6-15 times. Therefore, they try to add bright ingredients filled with beta-carotene and other carotenoid antioxidants to avocado salads. These are tomatoes, mangoes, carrots, etc.

So, examples of salads:

Avocado and tomato salads

Tomatoes are one of the most common ingredients in avocado snacks.

With tomatoes and soft cheese

Ingredients:

1 avocado;
two medium-sized tomatoes;
2 cloves of garlic;
100-150 grams of any soft cheese (mozzarella, fetax, feta cheese, Adyghe cheese);
2 tbsp. spoons of lemon juice;
a small bunch of dill (or any other greenery);

Cut all ingredients into small cubes. Also chop the garlic rather than crush it. Chop the greens. Mix.

Add salt and pepper to taste. Season with lemon juice. Add a little olive oil if necessary.

From tomato and avocado with onions

The above recipe is often made lower in calories. To do this, the cheese in it is replaced with onions, usually red.

Ingredients:

1 avocado;
¼ head of onion;
2 cloves of garlic (optional);
2 tbsp. spoons of lemon juice;
greens, to taste (oregano and cilantro go well with this salad).

The salad is prepared in two ways:

usually by cutting and mixing all the ingredients;
and without mixing.

In the second case, tomatoes are placed on the dish, then onions and garlic, then avocado. Top with greens. Salt, pepper, sprinkle with lemon juice and olive oil.

With tomatoes and cucumbers

This recipe is completely identical to the previous one, except that it contains an additional ingredient - fresh cucumber.

With corn

Ingredients:

1 avocado;
one tomato;
¼ head of onion;
several sprigs of cilantro;
1 lime;
salt, black pepper and olive oil, to taste.

Chop the onion. Cut the avocado and tomatoes into cubes.

Mix the ingredients, add the herbs and season the salad with lime juice. Salt and pepper. Add olive oil if necessary.

With pasta

Ingredients:

100 (dry) any short pasta - horns, shells, bows, etc.;
1 large tomato;
1 large cucumber;
1 avocado;
¼ cup olives;
¼ cup shredded soft cheese, preferably feta;
a small bunch of dill;
60-70 ml olive oil;
3 tbsp. tablespoons of wine vinegar (can be replaced with apple or lemon juice);
1-2 large cloves of garlic;
1 tsp dry oregano (oregano);
¼ tsp salt.

First we make the salad dressing. To do this, mix olive oil, vinegar, chopped garlic, oregano and salt.

Then in a salad bowl we combine the cubes of tomato, cucumber, pasta and olives. The pasta must be cooled, without traces of water on it.

Season the salad with 2/3 of the prepared sauce and put it in the refrigerator for 4 hours.

Let's get it. Add avocado cubes and dill to the salad. Sprinkle with cheese. Pour in the remaining dressing. Add salt if necessary.

With quinoa and spinach

Ingredients:

½ cup dry quinoa;
1 avocado;
50 g fresh spinach;
100-150 g tomato;
a bunch of green onions;
1-2 cloves of garlic;
2 tbsp. spoons of wine vinegar and salt, to taste.

If in the previous recipe we put the pasta in the salad completely cooled, then we will use the quinoa in the heat. It is important.

So, let the quinoa cook.

While it's cooking, chop the spinach. And put it in a bowl. Add the garlic passed through the press.

Place the hot quinoa in a bowl with the spinach and garlic. Mix. The hot quinoa will “melt” the garlic. And this will give the salad additional flavor.

Add chopped onion and tomato pieces. Salt and add vinegar. Mix.

Lastly, add the avocado. And mix again. Place in the refrigerator for a while.

Chicken salads

Chicken salad for serving on sandwiches

Ingredients:

1 cup diced boiled chicken breast;
1 avocado;
1 apple;
¼ cup finely chopped celery root;
¼ cup chopped onion;
a small bunch of cilantro and/or parsley;
2 tbsp. spoons of lemon or lime juice;
salt, ground black pepper and olive oil, to taste.

Place all ingredients except greens in a bowl.

Mash the avocado pieces with a fork and stir. Add citrus juice, oil, salt and pepper. Sprinkle with fresh herbs and mix thoroughly again.

Classic version with cherry tomatoes

Ingredients:

1/2 boiled chicken breast;
½ cup cherry tomatoes, cut into halves;
¼ onion (preferably red);
1 small cucumber;
1 avocado;
a bunch of lettuce leaves (any);
1-2 cloves of garlic;
2 tbsp. spoons of lemon juice;
salt, black pepper and olive oil, to taste;
1 teaspoon Dijon mustard (optional).

Cut the chicken, avocado and cucumbers into small pieces. Tear lettuce leaves. Mix all ingredients in a bowl. Add garlic passed through a press.

Pepper and salt. Season with lemon juice and oil. Add mustard if desired.

Chicken salad with grapes

Ingredients:

1 small bunch of lettuce;
1 chicken breast (boiled);
2 stalks of celery;
250 g seedless grapes (preferably a mixture of green and red);
1-1.5 avocados;
2 tbsp. spoons of almond petals;
½ cup of natural yogurt or 2 tablespoons of lemon juice with the addition of olive oil;
½ teaspoon curry;
salt and black pepper, to taste.

Mix all ingredients. Salt, pepper, add curry. Season the salad with yogurt or lemon juice and olive oil.

Seafood salads

With tuna and radish

Ingredients:

2 avocados (or 1 very large);
200 g canned tuna in its own juice (without liquid);
a few pieces of thinly sliced radishes;
a small bunch of green onions and parsley;
2 tbsp. spoons of capers (or green olives);
2 tbsp. spoons of lemon juice and olive oil, to taste;
salt and black pepper.

Mix all ingredients in a salad bowl. Salt and pepper. Season with lemon juice and olive oil.

With salted red fish and sesame seeds

Ingredients:

100 g salted red fish (any);
1 teaspoon sesame seeds (mix black and white seeds well in equal proportions);
½-1 teaspoon of sunflower seeds;
1 avocado;
a small bunch of any green salad;
150 g cherry tomato;
a small bunch of fresh cilantro;
2 tbsp. spoons of lemon juice;
olive oil, salt and black pepper, to taste.

Mix pieces of avocado, red fish and lettuce. Season with lemon juice and oil. Salt and pepper. Sprinkle with chopped cilantro and seeds.

With shrimp and tomatoes

Ingredients:

¼ onion (preferably red);
2 limes and 1 tbsp. spoon of olive oil;
400 g boiled shrimp;
1 tomato;
1 avocado;
1 small chili pepper, seeded (optional);
a small bunch of cilantro;
salt and black pepper.

For this salad, the dressing is made separately and in advance to allow the onions to marinate.

Finely chop the onion and pour in lime juice along with olive oil. Salt and pepper. Leave at room temperature for 10-15 minutes.

Mix all other ingredients in a salad bowl. Add dressing. Sprinkle with cilantro. If necessary, add additional salt and pepper.

With fried shrimp and corn

Ingredients:

4 cream tomatoes;
400 g fried shrimp;
½ large cucumber or one smaller fruit;
½ onion;
2 avocados;
1 cup canned corn;
1 small
a bunch of fresh cilantro;
salt, ground black pepper and olive oil, to taste;
juice of one lemon.

For this recipe, the dressing is also prepared separately and in advance. Chop the cilantro. Squeeze citrus juice into it, add salt and pepper, and add olive oil to taste.

Then put all the ingredients in a salad bowl. Pour in the prepared sauce.

With mango and shrimp

Ingredients:

200 g boiled shrimp;
1 mango;
1 avocado;
2 tbsp. spoons of chopped fresh cilantro;
½ large lime or 1 small citrus;
1 tbsp. a spoonful of wine vinegar;
salt and pepper, to taste.

Again, prepare the dressing separately by pouring vinegar, lime juice and olive oil over the chopped cilantro. Pepper and salt to taste.

Mix mango, avocado and shrimp in a salad bowl. Fill with sauce.

Salads with other fruits and berries

With strawberries and feta cheese

Ingredients:

150-200 g strawberries;
1 avocado;
1-2 tbsp. spoons of chopped walnuts;
100 g Feta cheese;
1 tbsp. a spoonful of apple cider vinegar and olive oil, to taste;
salt;
1 tsp dry tarragon.

First we make the dressing: mix vinegar and oil. Salt. And add tarragon.

In a separate bowl, combine the avocado and strawberry pieces. Dressing the salad. Sprinkle chopped Feta on top.

With strawberries and mango

Ingredients:

a bunch of any green salad;
1 small cucumber;
a small bunch of cilantro;
1 avocado;
1 mango;
150 g strawberries;
a handful of a mixture of nuts and seeds in sugar (or better yet, without sugar - this will make the salad much healthier);
2 tbsp. spoons of apple cider vinegar, salt and olive oil, to taste.

Mix all ingredients except nuts. Drizzle with oil and vinegar. Add salt. Mix. Sprinkle nuts and seeds on top.

Mango-orange with pineapple

Ingredients:

1 mango;
1 avocado;
½ fresh pineapple (or 1 cup canned);
1-2 oranges;
100 ml natural yoghurt.

Mix fruit. Top with yogurt. Let sit in the refrigerator for a while before serving.

Mint-raspberry salad

Ingredients:

2-3 cups raspberries;
¼ cup fresh mint leaves;
1 avocado;
1/3 cup chopped walnuts;
2 limes;
salt, optional.

Mix all salad ingredients in a bowl. Squeeze the juice from the limes and finely grate the zest of one citrus. Season the salad with lime juice. Sprinkle with zest. Add salt if necessary.

With papaya and pomegranate

Ingredients:

1 papaya;
1 avocado;
1 cup arugula leaves;
¼ cup pomegranate seeds;
1 cup cherry tomatoes (preferably yellow);
1 lemon;
salt and black pepper, to taste;
2 tbsp. spoons of olive oil;
1 tbsp. spoon of honey.

We prepare the dressing separately. Mix citrus juice, oil and honey. Salt and pepper. Beat well.

In a salad bowl we combine all the main components of the dish. Season and serve immediately.

With grapefruit

Ingredients:

1 avocado;
1 grapefruit;
a bunch of any green salad;
¼ cup raisins;
2 tbsp. spoons of sunflower seeds;
1 lemon;
salt, to taste.

We disassemble the grapefruit into slices, trying to clear them of bitter white films. Mix all salad ingredients. Season with lemon juice. Salt.

If the grapefruit is very juicy, then you don’t need to add lemon juice.

Egg and avocado dressing for salads and sandwiches

You may have noticed that none of the examples above contain eggs. Indeed, this ingredient is practically never found in avocado salads. Why?

Avocado is fat. Egg yolk is also pure fat. And fat is not added to fat.

Separately, eggs and avocado make a healthy salad dressing. Together they form an almost ideal nutritional binding complex for many salad dishes.

Therefore, regular avocado and egg salad is rarely prepared. They are usually ground together to make a sort of sandwich spread, which is also used for other salads as a dressing.

Ingredients:

1 avocado;
2-4 chicken eggs, hard-boiled;
0-1.5 tbsp. spoons of chopped onions (preferably red);
0-1.5 tbsp. spoons of chopped green onions;
a little bit of any greenery (usually add cilantro);
salt and ground black pepper, to taste;
lemon juice and olive oil in quantities that are palatable and necessary to achieve the ideal consistency of the mixture.

All ingredients are mixed in a bowl. You can simply crush the avocado with a fork. Or you can use a blender. Then the mixture will be more homogeneous and suitable for dressing.

These are the basic rules and examples of preparing healthy salads with avocado. Then your imagination comes into play. Cook with love!

The sauces are also clear and versatile: mayonnaise, yogurt, vegetable oil (we love olive oil), lemon and orange juices. Having bought a wonder, you can prepare any salad today!

5 shrimp salads with avocado, .

And now - hurry up and cook: 10 more successful options with photo illustrations.

Look and latest comments. Awesome hits from our readers are waiting for you!

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With beans and tomatoes - 2 options

An interesting vegetarian recipe, where a salad with avocado, tomatoes and garlic becomes hearty and beautiful thanks to beans and corn. Make more: this option is especially popular with hungry men!

We need:

Avocado - 1 pc. weighing about 200 g
Canned beans (ours are white) - 400-450 g
Corn (canned) - 5-6 tbsp. spoons
Garlic - 2 cloves (chop or press through a press)
Tomatoes - 200 g (cherry halves or regular quarters)
Blue onion - ½ medium onion
Parsley (finely chopped) - 2 tbsp. spoons
Salt - ½ teaspoon

Lemon sauce:

Lemon juice - 3-4 tbsp. spoons
Olive oil - 1 tbsp. spoon
Red pepper (paprika powder) - 1 whisper

Wash the canned beans and corn and place in a colander.

Chop the vegetables. Cut the avocado into small pieces of arbitrary shape. Cherry tomatoes - halved. If we use ordinary tomatoes, depending on the size - into 4-8 parts, removing the place where the cuttings are attached.

It tastes best to finely chop the garlic with a knife. If we use a press, it is better to add it to the sauce.

We also chop the onion finely. When it is sweet enough, we add it to the salad. And if it’s bitter, or replace the blue onion with white, then scald the slices with boiling water to remove the bitterness and let cool before adding to other vegetables.

Shake the sauce from oil, lemon juice and red pepper. In a large bowl, combine all the chopped vegetables, beans, corn and parsley, add salt, add sauce and mix.

The multi-colored, rich salad is ready: even in the photo it is extremely appetizing!

Consider the beauty of the recipe: it's easy to introduce new ideas!

Cilantro or wild garlic - together with or instead of parsley;
A little ground cumin - in addition to the paprika;
A handful of raw sunflower seeds (soak for 1 hour in advance);
Pickled mushrooms (up to 3 tablespoons, finely chopped);
Red beans instead of white.

Vary the amount of tomatoes, onions, herbs and spices to create new flavorful options.

With red cabbage: juicy and colorful

We will show you this avocado salad in a recipe with photos step by step: the result is very tasty and the simple preparation captivates you from the first try!

We need:

Red cabbage - 1 small head (500 g)
Ripe avocado - 1 pc. medium size (200 g)

Citrus sauce:

Lemon juice - 2-3 tbsp. spoons
Orange juice - 100 ml
Olive oil - 3 tbsp. spoons
Parsley (greens) - ½ large bunch
Dill - 3-4 tbsp. spoons (finely chopped)
Salt - ½ teaspoon or to taste
Black pepper, other spices - to taste

Finely chop the cabbage. Cut the pulp of the peeled fruit into medium pieces. Combine the ingredients in a large bowl and pour in the sauce with chopped herbs.

For the sauce, mix all the above ingredients with a fork and add salt. To ensure that the ingredients are perfectly combined, you can let the salad sit for up to 20 minutes before serving.

With raw broccoli in mustard sauce

Put your doubts aside: raw broccoli tastes amazing! It is crunchy, pleasing to the eye and easily satiates. Our salad is zero heaviness in the stomach, a bold statement for any holiday and a healthy “vitamin bomb” for health and beauty.

We need:

Raw broccoli - 400 g
Avocado - 1 ripe fruit

Lemon mustard sauce:

2 tbsp. spoons of olive oil,
lemon juice,
mustard with grains

Peel the avocado and separate the broccoli into florets. We will use only the soft part of the cabbage - the curly tops and the side stems in front of them. Leave the stalk for casseroles and soup.

Sauce: butter + juice + mustard - and shake with a fork.

We cut the avocado into bite-sized pieces, and the broccoli into slightly smaller pieces. Combine in a large bowl, pour over the sauce and stir. Salt, pepper, herbs - to taste.

Delicious ideas!

You can add any greens, nuts or seeds - 2-3 zhmen. We like almonds, coarsely chopped walnuts or whole seeds (soak at least 20 minutes before cooking).

Broccoli can always be replaced with cauliflower - also raw. By cutting it smaller, we get the taste of pine nuts. And, of course, tomatoes will fit perfectly into this salad.

Avocado and tuna with tomatoes and herbs

A remarkable property of avocado is its compatibility with spicy fish products. Tuna, salted salmon, shrimp, mussels and any seafood cocktail from the frozen shelf in the supermarket.

Perhaps only with tomatoes and herbs does the exotic fruit make such friendly friends - in any recipe. And if we combine all our friends in one salad, we will get a real hit of the feast!

We need:

Tuna (or salted salmon fillet) and avocado - 200 g each;
Tomatoes (cherry or regular) - 100 g;
Finely chopped greens (dill, parsley, cilantro, green onions) - to taste.
You can add some blue onions or walnuts.

The secret to a successful salad is the cutting. Cut the tuna and avocado into approximately equal small pieces. Tomatoes are 2 times larger. And chop the greens, nuts and onions as finely as possible.

Season with mayonnaise. Or we will lighten the mayonnaise taste with neutral viscous yogurt (for example, Activia from low rectangular jars and light mayonnaise - 2 tablespoons of each (1:1).

To make boats from the skin of the fruit, cut it in half, hit the pit with a knife, twist and remove, and carefully remove the pulp with a spoon. Voila! The ambience of the restaurant above the sea is in your kitchen.

Avocado with tuna: simple salad + spread

Tuna and avocado salad is obvious; the recipe does not require step-by-step photos. But its simplicity is pleasantly deceptive. This mixture also has a place on the holiday table: stuffed eggs, tartlets or sandwiches.

We need:

Tuna (canned in its own juice) - 200 g
Ripe avocado - 200-250 g
Ground red pepper (paprika) - 2-3 pinches
Mayonnaise - 2 tbsp. spoons
Salt, black pepper, other spices - to taste

Peel the avocado and mash the flesh with a fork, keeping the slightly uneven pieces. Drain the liquid from the canned tuna and mash with a fork until it becomes a homogeneous puree.

Combine the ingredients, add mayonnaise and mix. Taste, add salt and pepper to taste. Sprinkle generously with paprika on top.

Let's do it in a new way!

You can add 1 boiled egg, finely chopped celery stalk (2-3 tablespoons) or sunflower seeds (2 generous zhmeni) to the salad.

Avocado and egg: another textural all-rounder

A temptingly simple salad that easily turns into a snack spread.

We need:

Chicken eggs - 5 pcs. (large)
Avocado - 1 pc. medium size (200+250 g)
Green onions - ½ tbsp. spoons (finely chopped)
Salt, black pepper - to taste

Milk soy sauce:

Unsweetened yogurt (for example, Activia) or sour cream - 1 tbsp. spoon
Mayonnaise - 1 tbsp. spoon
Soy sauce - 2 teaspoons

Peel the avocado and cut into large cubes. We clean the eggs, separate the yolks from the whites.

Blend the yolks and avocado in a blender to a homogeneous puree.

Cut the egg whites into small pieces and add them to the avocado puree along with chopped green onions. Season with sauce (mix three ingredients), taste if necessary, add salt, pepper and mix.

The salad mass can be placed on toast, diet bread, or wrapped in a thin omelette, pita bread, or unleavened flatbread. The taste of the dish is universally pleasant and the appearance is youthful and fresh.

Remember this profitable option for healthy sandwiches. It's very little fuss for a quick breakfast filled with healthy fats and easily digestible protein.

And if the onion smell bothers you, you can replace the phytoncidal ingredient with a celery stalk or parsley.

Avocado salad with tomatoes and cucumbers

In the culinary tradition of many countries, tomatoes are selflessly friends with cucumbers. It would be a shame not to include another classic idea in avocado salads. A very tasty recipe with photos will tell you how to select and cut vegetables with the perfect balance.

We need:

Tomatoes and cucumbers - 200-250 g each
Blue onion - 100 g. Or white onion (cut, scald, let cool and drain)
Ripe avocado - 200-250 g (1-2 pcs.)
Parsley or cilantro (greens) - 1-2 tbsp. spoons (finely chopped)

Lemon sauce:

Olive oil and lemon juice in a 1:1 ratio - 2-3 tbsp each. spoons
Salt - ½-1 teaspoon to taste
Black pepper - 1 pinch

This is the case when a very tasty salad is best described by a recipe with a photo, because preparing this colorful mix is easy and simple!

We cut the vegetables and avocados approximately equally and combine them in a convenient bowl. Shake the ingredients of the sauce, add salt and pour into the slices. Two forks and a minute of gentle stirring - this optimistic spring recipe is ready to receive delight!

Avocado salad with chicken breast and cucumbers

The recipe will complement the chicken in combination with pickled cucumbers and honey sauce, and the healthy fatty fruit will add tenderness and festive charm to the dish.

Ordinary participants:

Chicken breast - 2 medium fillets (total up to 500 g)
Ripe avocado - 1 medium fruit (200-250 g)
Pickled cucumbers - 2-3 pcs. (the average size)
Parsley or cilantro 1-2 tbsp. spoons
Salt - to taste (including cucumbers)

Honey mustard sauce:

Mayonnaise - 1.5-2 tbsp. spoons
Mustard with grains (Dijon) - 1 teaspoon
Apple cider vinegar - 1 teaspoon
Honey - 1 teaspoon

Boil the chicken breast in salted water and leave to cool in the broth. This will keep the meat soft.

Peel the avocado and cut into medium pieces. When choosing a size, we focus on whether it will be convenient for us to chew meat in the same cut. An important condition for the salad: the pieces of fruit and chicken should be approximately the same size.

Cut the cooled chicken fillet and combine with avocado, add chopped parsley. We cut the pickled cucumbers into smaller pieces, the main ingredients, squeeze them lightly so that the salad does not drip, and send them to the chicken meat.

Lightly whisk the ingredients of the sauce with a fork and pour over the salad. Stir, taste, add salt and pepper.

Variations on a theme!

A nice mix is always to the taste of men and will compete with traditional snacks for alcohol.

It goes well with sunflower seeds, large nut crumbs and any greens (chop finely). And if you want to add volume to the dish, feel free to add Chinese cabbage (cut into strips 1 finger thick).

Avocado with chicken breast, tangerines and grapes

A challenge to tradition, or an interesting experience? Do it just once... And you won’t have to be persuaded to repeat the experiment. These chicken salads with fruit surrounds are one of our family's favorites.

Wonderful taste will be provided by:

Chicken breast - 500-600 g
Black grapes (seedless variety) - 150 g
Tangerines (sweet variety) - 2-3 pcs. (about 100 g)
Garden salad, leaves - 4-5 pcs. (large)
Walnuts - 2-3 tbsp. spoons (finely chopped)

Citrus sauce with wine:

Sour cream (20% fat) - 2 tbsp. spoons
Mayonnaise - 1 tbsp. spoon
Orange juice - 2 tbsp. spoons
Red wine - 1 tbsp. spoon
Salt - ½ teaspoon

Boil the chicken fillet and leave to cool in water for 1 hour so that it is as soft as possible. Peel the avocado and cut into small thin pieces.

Peel the tangerines and cut the slices into 2-3 parts to form small cubes. If the variety is densely leathery inside, it makes sense to peel each slice from the transparent shell that surrounds the juicy pulp. Cut the grapes in half. If the variety has seeds, carefully remove them.

Combine chicken, avocado and fruit in a convenient bowl. Prepare the sauce: shake all the ingredients with a fork, but do not add to the salad.

Serve the dish in portions, placing a heap of the mixture on a lettuce leaf - on each plate. Pour the sauce on top close to serving and sprinkle with nut crumbs.

More . Only healthy and affordable recipes - from the simplest to the most sophisticated!

Don't be afraid to explore the exotic! We once also avoided the incomprehensible overseas “pear”, but the delight of nutritionists and vegans inspired us to experiment. Which we have never regretted!

Each of the described avocado salads is very tasty, and the recipe with photos will help you navigate cutting and serving. Bon appetit and good health!

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Today we have a salad with avocado and first I’ll tell you a little about what an avocado or Perseus americana is, what is it eaten with?

This overseas fruit appeared here relatively recently, but has already won the love of culinary experts.

In appearance it resembles a bright green pear, and the riper the fruit, the darker it is, almost black.

Only the pulp of avocados is edible, never the seed, as it contains substances harmful to the body.

Perseus, like any fruit, contains many vitamins and microelements, while it has a unique taste, a little spicy and, most importantly, very high in calories.

Therefore, probably, although it is considered a fruit, it is most often used in the preparation of salads and snacks.

The fruit contains a lot of iron, and like an apple, the flesh tends to turn brown.

Recipe for a delicious salad of avocado, cucumber, kiwi

A light dish with a slight sourness and cucumber freshness

Cut the pre-washed cucumber into half rings 5 mm thick

Cut the seeded pepper into thin strips

Cut lettuce leaves into strips 1 cm thick

Cut the peeled, pitted overseas fruit into quarters 5 mm thick.

Kiwi, peeled, cut into quarters 5 mm thick

Place everything in a deep bowl

Finely chop the parsley

Salt to taste

Pour out the seeds

Pour out the oil

Add parsley

Mix everything thoroughly

Fruit and vegetable salad

Quick and easy fruit and vegetable salad

Cut the washed avocado into two parts and remove the pit.

Using a teaspoon, scoop out the pulp

Cut the fruit into cubes

Cut the tomatoes into 4 parts

Chop the onion into very thin half rings

To reduce the bitterness of the onion, pour boiling water over it

Place the onion in a bowl

Squeeze lemon juice

Salt to taste

Add oil

Mix everything very carefully

Decorate with any greenery and you're done.

Delicious persea salad with chicken, vegetables and cheese

For chicken salad lovers

Cut the peeled avocado in half and remove the pit.

Cut into cubes

We separate pre-boiled chicken fillet into fibers by hand.

We turn the cucumber into straws

Cut tomatoes into cubes

Pepper cut into strips

Place everything in a bowl and mix

Add garlic, passed through a press, salt to taste

Season with mayonnaise

Mix everything thoroughly

Before serving, decorate with grated cheese

Avocado salad with crab sticks recipe

Products:

200 gr. crab sticks
1 avocado
2 boiled eggs
1/2 red onion
1/2 apple
150 gr. mayonnaise

For the onion marinade:

4 tablespoons 5% apple cider vinegar
4 tablespoons water
1 tablespoon sugar
1 teaspoon olive oil

Dilute vinegar with water, add sugar and oil

Add finely chopped onions to the marinade

Marinate for 20-30 minutes

Peeled, pitted fruit, cut into cubes

Grind the sticks

Finely chop the eggs

Add peeled and diced apple

Drain the marinade and add the onion to the salad

Mix everything

Season with mayonnaise, mix thoroughly

Delicious “Royal” salad with shrimp

Festive, beautiful and tasty seafood salad

300 gr. boiled shrimp
1 avocado
3 boiled eggs
2-3 tablespoons red caviar
150 gr. mayonnaise
lettuce and cherry tomatoes for garnish

Peel, pit and dice the avocado
Peel eggs, finely chop
Peel the shrimp, chop

Place lettuce leaves on a plate

Place a layer of shrimp

Cover the shrimp with a layer of mayonnaise

Place a layer of avocado

Cover with a layer of mayonnaise

Place eggs on top, salt to taste

Cover with a layer of mayonnaise

Garnish with shrimp, caviar, tomato halves

Avocado salad with salmon

It’s better to make salad in portions

Cut the fruit into cubes
Cut salmon into cubes
Remove seeds from pepper and cut into cubes
Cucumber cut into cubes
Place a layer of avocado on the bottom of the bowls, add a little salt and grease with mayonnaise.
Place rice on top, spread with mayonnaise
Place salmon on rice, spread with mayonnaise

Boil 500 g squid
Peel, pit and cut 3 avocados into cubes
Peel, cut three medium grapefruits, place the fruit in a bowl
Cut boiled and cooled squid into rings or strips
Place them in a bowl of fruit
Prepare the sauce - for this we take the juice from one lemon
Add a teaspoon of ground white pepper
Squeeze 4 cloves of garlic
A handful of finely chopped capers
A pinch of salt
80 – 100 grams of mayonnaise
The sauce is mixed and poured
Add chopped parsley

Delicious avocado salad with white beans

We will need:

1 can canned white beans
1 tomato
1 avocado
1 onion
1 cucumber
1/2 sweet pepper
salt pepper
2 teaspoons lemon juice
2 teaspoons olive oil

Peel the avocado, remove the pit and cut into cubes
Chop tomato, onion, pepper, cucumber
In a bowl, combine lemon juice, oil, salt and pepper, stir
Dressing the salad

Simple and tasty salad with avocado, persimmon and pomegranate video recipe

If you want to surprise your loved ones, try making a salad from an overseas fruit; I think everyone will like it.

Greetings, friends!

Tired of New Year's feasts and abundant feasts, I want to eat light dishes. I arrange fasting days for myself from vegetables and fruits. I eat light salads, such as.

And one of my favorite fruits is avocado. Although this fruit is considered a fruit in biology, it is consumed mainly in salads and snacks.

This is a hearty and nutritious product that goes well in salads, especially with seafood. And for vegetarians and raw foodists, this tasty plant replaces meat and eggs.

It’s good that you can buy this fruit on store shelves all winter. It does not grow in Russia and is brought to us from South America and Israel.

This amazing plant is similar in color to a dark green, wrinkled pear. There is a relatively large bone inside it, which takes up a lot of space. But still there is more pulp. The fruit tastes like butter with nuts.

When choosing an avocado in the store, pay attention to its fruits - ripe or not. If the fruits are hard to the touch, then you can buy these and let them ripen at home at room temperature for several days. If the fruits are already soft, such fruits can be used directly in the dish. But always try to buy avocados with dark green skin, without dark spots. These fruits are spoiled or very overripe.

How to properly peel an avocado? There are many such methods. I liked one - I peel the fruits like carrots. That is, I remove the skin with a vegetable peeler and then cut it in a circle with a knife, so that I can then divide the fruit into two halves and remove the seed. Below, after the recipes, I suggest you watch a short video about how else you can peel this fruit.

Delicate salad “Boats” with shrimps

A tasty and easy-to-prepare dish made from avocado and boiled shrimp. The salad is served in the fruit peel itself.

We will need:

Avocado - 2 large fruits;
Shrimp - 300 gr.;
Lemon or lime juice - 2 tbsp;
Mayonnaise - 2 tbsp;
Salt and pepper - to taste.

Preparation:

We make the dressing for the dish. To do this, mix citrus juice and mayonnaise in a separate container. Salt and pepper to your taste.

Cut the fruit vertically and remove the pit. Using a tablespoon, peel the pulp so as not to damage the halves. We need whole boats.

Chop the pulp into a bowl. Add shrimp.

Shrimps, if small, do not need to be cut. They will look organic anyway. But large ones will have to be cut.

Season everything with sauce and place on prepared boats. Serve to the table.

Salad with fried king prawns

In the second recipe I already fried shrimp. For this I took large king prawns. The dish turned out delicious and delicious.

We will need for 1-2 servings:

Avocado - 1 medium fruit;
King shrimps - 8-9 pcs.;
Cherry tomatoes - 5-6 pcs.;
Greens spinach, Chinese cabbage, arugula - a few leaves each;
Balsamic vinegar - 1 tbsp;
Olive oil - 2 tbsp;
Parmesan cheese - 50 gr.;

Preparation:

Peel the shrimp and fry in a frying pan with 1 tablespoon of olive oil. The cooked shrimp will turn golden brown and curl into rings. Let them cool down.

Mix balsamic vinegar with olive oil.

On a large flat plate, place a layer of Chinese cabbage, spinach, and arugula leaves.

Peel the avocado and cut into cubes. Place on top of the leaves on a plate.

Cut the cherry tomatoes into halves and decorate the sides of the plate. Place fried shrimp in the center.

Sprinkle parmesan cheese cut into small pieces on top and pour sauce over it.

Avocado salad - a simple and delicious recipe

Watch the simplest snack made from delicious fruit in this short video. All the ingredients are always on hand at home and preparing the dish couldn’t be easier.

Delicious salad with avocado and chicken

Delicious recipe with chicken breast. The dish turned out juicy, fresh and decorated the festive table.

We will need:

Avocado - 1 medium fruit;
Boiled chicken fillet - 200 gr.;
Tomatoes - 2 pcs.;
Bell pepper - 1 pc.;
Cucumber - 1 pc.;
Grated cheese - 50 gr.;
Garlic - 1 clove;
Mayonnaise and salt to taste.

Preparation:

For this recipe, you need to boil the chicken fillet in advance and cool it well.

Peel the avocado and cut into cubes in a deep bowl. Separate the chicken fillet into fibers and add to the bowl.

Cut the tomatoes into small cubes. And cut the cucumber and bell pepper into strips. Place in a bowl.

Pass a clove of garlic into the salad through a garlic press. Season with mayonnaise and salt to taste. Mix the whole mass well with a spoon.

The dish is served in small salad bowls. Sprinkle grated cheese on top and decorate with a sprig of herbs. For example, curly parsley.

Bon appetit!

Red fish and avocado tartare

The word “tartar” came to us from France. It means a dish that is prepared from raw meat. At first, such recipes were mainly made from dried meat, and then raw fish and raw seafood were added.

Red fish tartare rightfully bears its name, because one of the main ingredients is raw lightly salted or salted fish.

We will need:

Avocado - 1 medium fruit;
Red onion - 1 head;
Red fish - 400 gr.;
Mango - 1 pc.;
Arugula - 1 bunch;
Olive oil and balsamic vinegar;
Salt and pepper - to taste.

Preparation:

The purpose of tartare is to cut everything finely and into equal cubes.

For red fish you can use salmon, salmon or trout.

Peel the onion and mango and chop very finely into cubes. Pour everything into a bowl.

Peel the avocado using a vegetable peeler and remove the pit. We cut the fruit into thin slices and chop into small cubes, like mango and onion. We send it to them in the bowl.

We also try to cut the fish into small cubes. Be careful not to turn the fish into mush. In my photo I have chopped lightly salted trout.

Add fish to fruits and onions.

Sprinkle the mixture with cold-pressed olive oil and balsamic vinegar. Mix everything well.

Wash and dry the arugula. Take dry plates and place a layer of arugula leaves in the center of each.

Using a tartar salad ring, place on top of the arugula. You can crush it a little into a flat cake.

Tartar can be served with croutons or toasted bread.

Enjoy your meal!

Video: How to peel an avocado

In this video you will see how quickly and easily you can peel the skin from fruit using a simple knife and a tablespoon. Enjoy watching!

These are some of the most popular recipes with delicious fruit. Avocado is a tasty and healthy product. You should pay attention to it more often and add it to your diet.

Enjoy your meal!

A variety of exotic fruits have long taken root on our table. Avocado was no exception. It has long been loved for its excellent rich taste and amount of vitamins and minerals. And the main thing is that the benefits of this fruit are reflected almost immediately on the human body.

Avocado is truly called one of the fruits of youth. By consuming it daily you can nourish your body from the inside. How you consume this exotic fruit is completely unimportant. It fits in any form. But most often it should be eaten raw. This way you can save more benefits.

Another advantage of avocado is that it is enough to consume salads only in small quantities, but the benefits will be undeniable. It is consumed with pleasure by people on all continents. Avocado is appropriate in both vegetarian and regular cuisine. Its taste can be played up or brought to the fore. The main thing is to have a desire to create something extraordinarily tasty. The fruit is good in combination with various types of meat and fish, and with vegetables it is simply wonderful. You just need to learn a few recipes and an incredible result will not take long to arrive.

Below are 8 different recipes, choose any:

Delicious salad with tuna and avocado

Fish is an ideal product that can fully reveal the taste of this fruit. Avocado in the proposed salad is more appropriate than ever. At the same time, it turns out incredibly rich and tasty. Plus, it can be prepared in minutes and the results are amazing.

Ingredients:

Canned tuna - can.
Cucumber.
Avocado.
Lemon.
Olive oil.
Spices.

Serves the dish for 3 persons.

Cooking process:

1. Rinse the avocado, dry it, remove the pit.

2. Using a tablespoon, scoop out the pulp from each half.

3. Separate the cucumber from the peel. Cut into half rings.

4. Divide the avocado into thin slices. Open the tuna and let the oil or juice drain out.

5.Place all products in a deep bowl.

6. Sprinkle with lemon juice. Add olive oil and spices. Stir.

7.Place into a salad bowl and garnish with herbs.

In just ten minutes you get an incredibly tasty salad that can surprise even distinguished gourmets. At the same time, it is incredibly simple and elegant.

Salad with avocado and salmon

Since avocado goes perfectly with any type of fish, the proposed option will be ideal. It will be appropriate on any table. And the main thing is that you can create such a salad very quickly, since all the ingredients for it are already ready, all that remains is to serve it beautifully and an excellent result is already on the table.

Ingredients:

Lightly salted salmon fillet – 150 grams.
Avocado.
Cherry - 12 units.
Leaf lettuce.
Dill.
Mustard is grainy.
Spices.
Olive oil.
Lemon.

Serves the dish for 3 persons.

Cooking process:

1. Prepare the required products on a cutting surface.

2. Rinse the avocado, dry it, and peel it. Divide into cubes. Add a little lemon juice.

3. Divide the cherry into equal halves.

4.Chop the dill thoroughly.

5.Divide the salmon into thin slices.

6. Wash the salad and divide it into leaves, spread it over the bottom of the bowl.

7.Place cherry halves and avocado slices on top.

8. Distribute the salmon plastics.

9.Mix olive oil thoroughly with mustard peas and lemon juice.

10.Pour dressing over all products. Sprinkle with herbs and carefully form lemon roses.

11.Let stand for about 10 minutes and serve.

The end result is an incredibly tasty salad that can become both a full meal and an excellent snack.

With shrimps

Connoisseurs of a healthy lifestyle will appreciate the proposed avocado salad. It will become both the highlight of the festive table and the most exquisite meal. The main thing is to be able to stop in time, since it is simply impossible to tear yourself away from it.

Ingredients:

Avocado.
Shrimp - packaging.
Lemon.
Salad.
Dill.
Salt.
Spices.

Yield of dish for 4 persons.

Cooking process:

1. Boil and dry the shrimp. Remove the shell.

2. Prepare the avocado. Remove the pit and scoop out the pulp. Chop into thin strips.

3.Rinse the salad. Grind into small pieces.

4.Place the prepared products in a deep salad bowl.

5.Mix olive oil with lemon juice, spices and salt. Make a dressing.

6.Pour into the salad and mix thoroughly.

7.Send to a cool place for ten minutes.

This salad does not require additional decorations, as it looks very rich and is absorbed in a matter of minutes.

Below you can watch our video recipe:

Bon appetit!

With crab sticks

An unusually light and yet incredibly tasty salad. Every product has its place here. The result is an unsurpassed result that can please every connoisseur of gourmet food.

Ingredients:

Crab meat - packaging.
Cucumber.
Avocado.
Tomatoes - a couple of pieces.
Quail eggs - packaging.
Green onions.
Grainy mustard.
Lemon.
Mayonnaise sauce.
Salad.
Salt.

Serving a dish for a couple of people.

Cooking process:

1.Prepare the avocado: separate the pulp and cut into strips.

2.Sprinkle with lemon juice.

3. Peel the cucumber and cut into strips.

4.Chop the tomatoes into cubes.

5. Boil quail eggs, cool, peel, and divide into halves.

6.Chop the onion feathers.

7. Divide the crab meat into fibers or medium pieces.

8. Combine the prepared products, pour mustard and mayonnaise sauce over them. Mix well.

9.The finished salad can be lightly sprinkled with lemon juice.

An excellent salad that can suit any table. It can be consumed both as a regular meal and as a special holiday dish.

With seafood

This option will be an excellent solution for any holiday table. We can say with confidence that avocado salad with seafood is not only a true storehouse of vitamins, but also a real aphrodisiac. It is worth a try for anyone looking for a new incredible taste.

Ingredients:

Avocado.
Squid.
Tomato.
Shrimp – 300 grams.
Olive oil.
Dried spices: parsley and garlic.
Salt.

Serves the dish for 2 persons.

Cooking process:

1. Boil the squid, remove skin and chitin, cut into strips.

2. Boil the shrimp, cool, peel the shell, leaving the tails.

3. Divide the avocado into two halves, remove the pit and remove the pulp using a tablespoon. Cut into small cubes.

4.Cut the tomato into small slices. Mix all prepared products.

5.Mix olive oil with all the spices and season the salad.

6.Fill the avocado halves with the resulting dish and garnish with shrimp.

The original presentation and unusual taste will make this avocado salad a favorite at any celebration.

Avocado and chicken salad

It’s safe to say that this salad is a kind of palette. If you add at least a little more of another product to it, it will play in a completely new way. Its flavor range can be enhanced by an order of magnitude and something new can be created. And the avocado “plays” the main violin.

Ingredients:

Avocado.
Yellow pepper.
Cucumber.
Boiled chicken fillet.
Boiled potatoes - 3 tubers.
Yalta onion - head.
Iceberg lettuce".
Mayonnaise sauce.
Spices.

Yield of dish for 5 persons.

Cooking process:

1. Prepare the required products on one cutting surface.

2. Peel all vegetables. Chop into small pieces. It is important to maintain the same size. Place in a salad bowl.

The proposed avocado salad does not require much time or money, but is a real culinary masterpiece.

Be sure to watch the video recipe:

Bon appetit!

With tomatoes

An excellent light salad that can please all connoisseurs of a healthy lifestyle. And the main thing is that it cooks incredibly quickly. All you have to do is take your favorite fruit and create something incredible.

Ingredients:

Avocado.
Tomato.
Lime.
Garlic – clove.
Olive oil.
Salt.

Cooking process:

1. Prepare the required products.

2. Divide the tomato into neat cubes.

3. Peel and cut the avocado into slices.

4.Pass a clove of garlic through a press.

5.Mix lime juice with olive oil, salt, pepper and garlic. Stir.

6.Combine all products in a small container. Fill with dressing.

7.Place in the refrigerator before serving.

This incredibly light salad has an unusual taste and allows you to enjoy the delicate pulp of vegetables and fruits.

With cucumber and egg

To prepare the proposed avocado salad you will not need a lot of skills. Just the desire to please your loved ones is enough and then the result will be truly worthy.

Ingredients:

Avocado.
Cucumber.
Leaf lettuce.
Select eggs - a couple of pieces.
Mayonnaise dressing – 50 milliliters.

Serves the dish for 2 persons.

Cooking process:

1. Boil selected eggs, cool, peel and chop.

2. Cut the avocado pulp into small pieces of equal diameter.

3. Separate a large cucumber from the peel. Chop into small plates.

4. Divide the salad into leaves, rinse, dry, and tear into small pieces with your hands.

5.Mix the prepared products in a salad bowl and season with mayonnaise sauce.

An excellent dish that can please everyone who appreciates simple products and knows how to highlight their main advantages. And avocado comes in handy here.

The use of exclusively fresh product for food is predetermined by the presence of tinin in its composition. When heated, it begins to oxidize and gives a bitter taste. Therefore, it is customary to consume avocado exclusively in its raw form, and it also contains more vitamins.

If the fruit is ripe, you can keep it in the refrigerator for no more than a week. In the open air it deteriorates within a couple of days. If desired, you can turn an unripe fruit into a ripe one. It is recommended to keep it at room temperature for a couple of days.

Avocado salads are extremely healthy for everyone, young and old. Despite all the piquant taste, they will become a worthy delicacy at any holiday.