Avocado Salad
Ready in 25 minsPreparation Time
15 MinutesCooking Time
10 MinutesIngredients for Avocado Salad
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Currently displaying quantities in US Imperial Measurements
To serve 4:
FOR THE CROUTONS:
2-3 cloves garlic
pinch salt
3 tablespoons extra virgin olive oil
4 thick slices white bread
FOR THE SALAD:
2 ripe avocados
1 red onion
2 teaspoons garlic powder
1 tablespoon olive oil
2 teaspoons lemon juice
salt and pepper
2 handfuls rocket
2-3 cloves garlic
pinch salt
3 tablespoons extra virgin olive oil
4 thick slices white bread
FOR THE SALAD:
2 ripe avocados
1 red onion
2 teaspoons garlic powder
1 tablespoon olive oil
2 teaspoons lemon juice
salt and pepper
2 handfuls rocket
How to Cook Avocado Salad
- For the croutons (yes you can buy them if you want - but your own taste much better!!), peel and crush (mince) the garlic and cut the bread into ½" (1cm) cubes. Combine the garlic, oil and salt in a bowl and mix well. Add the bread cubes and turn until they are coated evenly in oil. Spread the coated cubes onto a baking sheet and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes until the croutons are golden.
- Peel the avocados, halve them lengthways, remove the stone and thinly slice them. Peel and slice the onion.
- In a large salad bowl, combine the avocado, onion, garlic powder, olive oil, lemon juice and salt and freshly ground black pepper to taste. Mix these well then turn the salad over a few times with your finger tips to coat everything well in the oil and lemon juice. Add the croutons and serve as a starter, a snack or as a main course with cold meat.
Do you struggle to get the stone out of a halved avocado? Don't!! Take a sharp knife and hit the stone with the knife blade (watch your fingers) just enough for the blade to stick. Then gently turn the knife and the stone will twist and come loose.