Mohamed Shili This crunchy avocado salad is fresh, flavorful, and full of texture! Creamy avocado, juicy tomatoes, and crispy tortilla chips make every bite delicious. With chickpeas for protein and a light, tangy dressing, it’s perfect for a quick lunch or a tasty side dish.
Ingredients Needed:
- 2 ripe avocados, peeled, pitted and diced
- 2 ripe beefsteak tomatoes, diced
- 1/2 cup pitted nicoise olives, roughly chopped
- 1 cup canned chickpeas, drained, rinsed, and drained again
- 2 tablespoons roughly torn flat-leaf parsley
- 1/4 cup champagne vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 ounces blue corn tortilla chips
How To Make Crunchy Avocado Salad?
- Mix the salad: In a large bowl, gently toss the avocados, tomatoes, olives, chickpeas, and parsley.
- Make the dressing: Drizzle the champagne vinegar and olive oil over the salad. Sprinkle with cumin, smoked paprika, salt, and black pepper.
- Toss and serve: Mix everything gently until well combined. Just before serving, crumble the tortilla chips on top for extra crunch.
Recipe Tips:
- Choose the right avocados: Use ripe but firm avocados. If they’re too soft, they’ll mash into the salad instead of staying in chunks.
- Chop ingredients evenly: Cut the tomatoes, olives, and avocados into similar-sized pieces so every bite has a balanced mix of flavors.
- Add tortilla chips last: If you mix them in too early, they will get soggy. Sprinkle them on just before serving for the perfect crunch.
- Season well: Taste the salad before serving and adjust the salt, pepper, and dressing as needed to bring out all the flavors.
- Use high-quality olive oil and vinegar: The dressing is simple, so using good-quality olive oil and champagne vinegar makes a big difference in taste.
How To Store Leftovers?
Let the salad cool to room temperature before storing. Keep it in a sealed container in the fridge for up to 1 day. To keep it fresh, store the avocado and chips separately and add them just before eating.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Total Carbohydrate: 22g
- Dietary Fiber: 7g
- Sugars: 3g
- Protein: 6g
Try More Bobby Flay Recipes:
Crunchy Avocado Salad
Description
This crunchy avocado salad is fresh, flavorful, and full of texture! Creamy avocado, juicy tomatoes, and crispy tortilla chips make every bite delicious. With chickpeas for protein and a light, tangy dressing, it’s perfect for a quick lunch or a tasty side dish.
Ingredients
Instructions
- Mix the salad: In a large bowl, gently toss the avocados, tomatoes, olives, chickpeas, and parsley.
- Make the dressing: Drizzle the champagne vinegar and olive oil over the salad. Sprinkle with cumin, smoked paprika, salt, and black pepper.
- Toss and serve: Mix everything gently until well combined. Just before serving, crumble the tortilla chips on top for extra crunch.
Notes
- Choose the right avocados: Use ripe but firm avocados. If they’re too soft, they’ll mash into the salad instead of staying in chunks.
- Chop ingredients evenly: Cut the tomatoes, olives, and avocados into similar-sized pieces so every bite has a balanced mix of flavors.
- Add tortilla chips last: If you mix them in too early, they will get soggy. Sprinkle them on just before serving for the perfect crunch.
- Season well: Taste the salad before serving and adjust the salt, pepper, and dressing as needed to bring out all the flavors.
- Use high-quality olive oil and vinegar: The dressing is simple, so using good-quality olive oil and champagne vinegar makes a big difference in taste.