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avocado salad on a white platter

Avocado Salad

  • Author: Heather
  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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!


  • 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


  1. 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.
  2. 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.
  3. Slice the cherry tomatoes.
  4. Using a veggie peeler, make large ribbon curls of parmesan (you can also use grate if you want).
  5. Once the avocados are de-pitted and peeled, make thin slices to each half and add to a platter.
  6. Spoon a small amount of onions in the middle of each avocado half. Top with the tomatoes, toasted pine nuts, parmesan, and parsley.
  7. Drizzle the tops with balsamic glaze. Top with freshly cracked black pepper and flaked sea salt.
  8. Enjoy!


  • 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


  • 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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