Green Avocado Salad
This Green Avocado Salad is a healthy, vegan dish featuring fresh ingredients that create a delicious flavor profile and vibrant presentation.
Equipment
- frying pan
- Mixing bowl
- paring knife
- spoon
Ingredients
- 3 Hass or Shepard avocados
- 2 spring onions thinly sliced, white only
- 1 green apple cored and finely diced
- 1 green bell pepper deseeded, membrane removed and finely diced
- 1 tablespoon green cayenne chilli finely chopped
- ⅓ cup coriander leaves packed and chopped
for the pepitas
- 1 teaspoon olive oil
- ¼ cup pepitas
- ½ teaspoon sweet paprika
- ½ teaspoon dried oregano
- pinch flaky salt
for the avocado salad dressing
- 2 tablespoon lime juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon wholegrain mustard
- ½ teaspoon flaky salt
- pinch crushed black pepper
Instructions
- To prepare the pepitas, heat oil in a small frying pan on low heat. Add the pepitas, paprika, oregano and salt. Mix well. Toast on low heat, tossing occasionally for 6-8 minutes until fragrant and starting to turn golden. Remove from heat and cool completely.
- Make the salad dressing by mixing all ingredients for it in a bowl and mixing well.
- Add spring onion, bell pepper (capsicum), coriander, and chilli to a serving bowl.
- Prep the avocados last to prevent them from browning. To prep avocados, cut each in half, lengthways. Separate both halves by twisting them. Remove and discard the seed. Cut the flesh of each half into thin slices using a sharp paring knife. Cut the slices in half down the middle. Use a spoon to scoop the flesh out of the avocado half and drop the slices into the serving bowl.
- Add salad dressing. Toss gently and mix to ensure that everything is evenly coated with the dressing.
- Top with toasted pepitas. Serve immediately.
Notes
Toasted pepitas will keep in the fridge in an air-tight container for up to 2 weeks. Salad dressing keeps fresh in the fridge for up to 2 weeks in a lidded glass jar. Hass or Shepard avocados are recommended for this salad. For a milder chilli, try jalapeno instead of cayenne chilli. Wholegrain mustard can be substituted with Dijon mustard. Green apple and green bell pepper can be replaced with red apple or red/yellow bell pepper, but sticking with green gives a cleaner taste.
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 27gProtein: 5gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.003gSodium: 365mgPotassium: 923mgFiber: 13gSugar: 10gVitamin A: 641IUVitamin C: 45mgCalcium: 45mgIron: 2mg
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