This Chopped Avocado Salad is all about hearty bites and satisfying textures. Fresh vegetables and herbs get tossed with a creamy avocado and a simple lemon vinaigrette for a salad that’s flavorful and perfect for any occasion.
Instructions:
Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Set aside.
Chop the ingredients: Chop all the salad ingredients (cucumber, bell pepper, red onion, avocado) into roughly ½-inch pieces.
Assemble the salad: In a large bowl, combine the chopped cucumber, bell pepper, red onion, and avocado. Add the chickpeas and herbs.
Dress and serve: Pour the desired amount of dressing over the salad and toss gently to combine. Serve immediately, or chill for later.
Tips:
For added protein, grilled chicken, shrimp, or crumbled feta cheese would be delicious additions.
Feel free to use your favorite herbs – dill, parsley, or mint would all be great substitutes.
This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 24 hours.
Ingredients:
For the dressing:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
1 cup chopped cucumber
1 cup chopped bell pepper (any color)
½ cup chopped red onion
1 ripe avocado, chopped
1 (15-ounce) can chickpeas, rinsed and drained
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
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