When you need something healthy and fresh, this avocado salad is your answer! Filling and freshly made with buttery avocados, veggies, and drizzled with a balsamic glaze!
I love avocados! So much! I will put them on any and everything.
- toast
- eggs
- salads
- sammy's
- tacos
- dips
- EVERYTHING THAT WILL STAND STILL 😉
This avocado salad is fresh and bright and a delicious twist on a salad or side for your dinners.
Heck, make this for lunch even!
It is simple and easy, but really that is all you need.
Ingredients Needed for Avocado Salad
- Red Onion
- Lime
- Pine Nuts
- Cherry Tomatoes
- Parmesan Cheese
- Avocados
- Parsley
- Balsalmic Glaze
- Freshly Cracked Pepper
- Flaked Sea Salt
How to Make Avocado Salad
- Thinly slice the red onion (I find using a mandolin is the easiest to get consistent and thin slices). Add to a large bowl and toss with lime juice. Cover with plastic wrap and place in the fridge to marinate for 30 minutes or up to 2 hours.
- Add the pine nuts to a medium-sized skillet. Place on the stove over medium-low heat. Cook for 5-7 minutes or until lightly toasted and golden brown in color and fragrant. Shake the pan often and watch so they do not burn - which can happen quickly.
- Slice the cherry tomatoes.
- Using a veggie peeler, make large ribbon curls of parmesan (you can also use grate if you want).
- Once the avocados are de-pitted and peeled, make thin slices to each half and add to a platter.
- Spoon a small amount of onions in the middle of each avocado half. Top with the tomatoes, toasted pine nuts, parmesan, and parsley.
- Drizzle the tops with balsamic glaze. Top with freshly cracked black pepper and flaked sea salt.
- Enjoy!
Sometimes you just need simple, fresh, and healthy. You need something different - a change of pace. And this avocado salad is coming in perfect timing for this summer.
Enjoy as an appetizer, side, salad, or lunch. Any option is perfect and everyone will love and enjoy this!
You want to find an avocado that is deep in color and when you pick it just and gently squeeze, there is just barely some give to it. You don't want it to be too squishy but not hard.
If you're making a couple of days later, you can get hard ones and let them ripen the counter.
This salad needs to be served right after making. All the prep work can be done a couple of hours ahead of time, but wait to assemble until serving so prevent the avocados from browning. You can also drizzle more lemon or lime juice directly on the avocados after slicing.
But eat right away.
This salad is best enjoyed fresh and right away. It doesn't keep too well since the avocados will brown.
More Salad Recipes
- Traditional Greek Salad
- Hot Bacon & Mustard Salad
- Kale Caesar Salad with Baked Salmon
- Peach and Tomato Caprese Salad with Crispy Prosciutto
- 5 Ingredient Watermelon Orzo Salad
- Mint & Berry Fruit Salad
Avocado Salad
- Total Time: 2 hours 30 minutes
- Yield: 6
- Diet: Gluten Free
Description
When you need something healthy and fresh, this avocado salad is your answer! Filling and freshly made with buttery avocados, veggies, and drizzled with a balsamic glaze!
Ingredients
- ½ Red Onion, thinly sliced
- Juice of 1 Lime
- ½ Cup Pine Nuts, toasted
- 1 Pint Cherry Tomatoes, halved
- ¼ cup Parmesan Cheese, curled
- 3 Avocados, pit removed and peeled
- ½ Bunch Parsley, minced
- Balsalmic Glaze
- Freshly Cracked Pepper
- Flaked Sea Salt
Instructions
- Thinly slice the red onion (I find using a mandolin is the easiest to get consistent and thin slices). Add to a large bowl and toss with lime juice. Cover with plastic wrap and place in the fridge to marinate for 30 minutes or up to 2 hours.
- Add the pine nuts to a medium-sized skillet. Place on the stove over medium-low heat. Cook for 5-7 minutes or until lightly toasted and golden brown in color and fragrant. Shake the pan often and watch so they do not burn - which can happen quickly.
- Slice the cherry tomatoes.
- Using a veggie peeler, make large ribbon curls of parmesan (you can also use grate if you want).
- Once the avocados are de-pitted and peeled, make thin slices to each half and add to a platter.
- Spoon a small amount of onions in the middle of each avocado half. Top with the tomatoes, toasted pine nuts, parmesan, and parsley.
- Drizzle the tops with balsamic glaze. Top with freshly cracked black pepper and flaked sea salt.
- Enjoy!
Notes
- Best enjoyed immediately. Assemble and make right before serving to prevent the avocados from browning.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 354
- Sugar: 3.4 g
- Sodium: 474.3 mg
- Fat: 30.4 g
- Carbohydrates: 21.3 g
- Fiber: 11.1 g
- Protein: 6.7 g
- Cholesterol: 2.4 mg
Keywords: Avacado Salad
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