Zesty Chunky Avocado Salad and Avocado Salsa. I am so excited to share this recipe for our chunky fresh avocado salad which only takes a few minutes to prepare and will compliment any grilled steak or seafood entrée’.
An excellent summer salad made with chunks of fresh avocado, chopped fresh tomatoes, black olives, and green onions. Toss with a lemon vinaigrette and you have yourself a very healthy salad to enjoy all summer long!
What are the health benefits of eating avocado? Glad you asked!
Avocado’s have many nutritional benefits. They have been found to contribute to the prevention and control of Alzheimer’s, cancer, heart disease, diabetes and other health conditions.
The avocado is a high-fiber, sodium and cholesterol-free food that provides nearly 20 essential nutrients, including fiber, and is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids), vitamins A, C, D, E, K and including the B vitamins, B-6, B-12 and folate, as well as potassium.
Foods naturally rich in omega-3 fatty acids, such as avocados, are widely acknowledged as the secret to a healthy heart, a brilliant brain and outstanding eye sight.
What is so great about this salad is that its really versatile! You can change it up and add different ingredients to the avocado making it your very own.
You can also easily turn this avocado salad recipe into a Chunky Avocado Salsa!
Mmm.. that would be fun!
You can add in some black beans, sweet corn, red onions, maybe some fresh chopped cilantro into the mix. One can get very creative here. See what I mean? Have fun making it!
Avocado salsa is kid-friendly too. Sometimes I will make an avocado salsa and serve it with tortilla chips or pita crackers. It gives me some time to prepare dinner while the whole family snacks on the salsa, and keeps them happy! Enjoy!
Zesty Chunky Avocado Salad
- 2 to 3 medium avocados- coarsely chopped
- 2 to 3 tomatoes- chopped
- 1/2 cup black olives – chopped
- 1/3 cup green onions -chopped
- 1 lemon juiced (about 2 Tbsp.)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
Whisk together lemon juice, olive oil with salt and pepper.
Cut avocados and tomatoes into bite-size pieces. Place them into a serving bowl.
Add the chop olives and green onions.
Pour the lemon vinaigrette into the bowl and gently toss to coat.
Yields: 4 servings