How Do I Pick Out a Ripe Avocado?

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.

How Do You Keep Avocado Salad Fresh?

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.

How Long Does Avocado Salad Last?

This salad is best enjoyed fresh and right away. It doesn't keep too well since the avocados will brown.

Avocado Salad

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

Scale

1/2 Red Onion, thinly sliced
Juice of 1 Lime
1/2 Cup Pine Nuts, toasted
1 Pint Cherry Tomatoes, halved
1/4 cup Parmesan Cheese, curled
3 Avocados, pit removed and peeled
1/2 Bunch Parsley, minced
Balsalmic Glaze
Freshly Cracked Pepper
Flaked Sea Salt

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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