Avocado Salad

Avocado Salad from The Tasty Fork. #VirtualPicnic #FlavorsofSummer #4thofJuly #salad #recipe

It’s time to celebrate the Flavors of Summer! If you visit this blog on a regular basis, you know I have a lot of summer favorites…. Ice cold cocktails, grilled meat, over the top salads. The list could go on for hours. It doesn’t matter the time of year but I always crave Avocados from Mexico. Avocados are perfect on their own, as a topping in a sandwich, guacamole or in salsa. They’re so buttery & rich. Thank goodness Avocados are good for you!

Since this is Virtual Picnic week, I’m sharing with you the perfect summer salad! It’s best served at room temperature, so you don’t need to worry about keeping it on ice. I like to eat this recipe as a salad but my husband eats it with chips. It can totally be a salsa, a topping on chicken or mixed into scrambled eggs for a breakfast burrito. It’s a very versatile recipe, so serve it up any way you like! This salad is bright in color with all of the fresh produce, lots of citrus flavor from the lime dressing and (of course) tons of creamy avocado chunks!

Avocado Salad from The Tasty Fork. #FlavorsofSummer #VirtualPicnic #4thofJuly #Recipe #Salad

If you visited the earlier, you know there’s a giveaway going on, sponsored by Flavors of Summer.  If you haven’t seen it yet, please enter!  Information about the sponsor can be found below.  Winners will be announced during a PinChat Live on July 3rd.  Click the icon below to see some of the other participating bloggers are bringing to the Virtual Picnic.

Link up all your favorite summer recipes. And don’t forget to visit all the wonderful blogs that are posting summer recipes this week as we lead up to the 4th of July. These blogs have such beautiful food to share!

Avocado Salad

Ingredients

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup small Vidalia onion, diced
  • 1 jalapeno pepper, sliced (I left in the seeds & ribs)
  • 1 lime, zested
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 2 ripe Avocados from Mexico, seeded, peeled, and 1/2-inch diced

Instructions

  1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper & garlic. Pour over the vegetables. Toss well.
  2. Fold the avocados into the salad just before you're ready to serve the salad,. Check the seasoning and serve at room temperature.
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“Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia OnionsAvocados from MexicoGourmet Garden HerbsJohnsonville Italian Sausagemangoswatermelon andStemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.”

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meghan sig

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24 Responses

  1. gr says

    Try this one:
    Ingredients:
    2 jalapeño chiles, quartered (leave the seeds in if you like it hotter)
    4 green onions, coarsely chopped
    2 (8-ounce) packages cream cheese, at room temperature
    1/2 of a (0.4-ounce) package ranch dressing mix
    1/2 teaspoon freshly ground black pepper
    10 large flour tortillas
    5 cups loosely packed fresh spinach, washed and dried
    5 to 7 Roma tomatoes, seeded and very thinly sliced
    salsa or Louisiana-style hot sauce, for serving

    Directions:
    Put the jalapenos and onions in a food processor, and process for 3 to 5 seconds, until well chopped.
    Add the cream cheese, dressing mix, and pepper, and process again until all is well mixed.
    Using a spatula or butter knife, spread the mixture evenly over one side of each flour tortilla.

    Arrange 1⁄2 cup spinach and a few tomato slices on top of the mixture on each tortilla.

    Roll up each tortilla, making a tight roll. Once all are rolled and stacked on a plate, cover with plastic wrap or foil and put them in the fridge to chill for about an hour.

    Using a sharp chef’s knife, slice each rolled tortilla into 1⁄2-inch-thick rounds. Arrange attractively on a serving platter.

    Serve with salsa or Louisiana-style hot sauce on the side.

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  5. Evelyn @ My Turn for us says

    I just made this today for the Fourth of July and it rocked the house!! Great Job!!

    Hugs

    • admin says

      Woohoo!! So glad you liked it and letting me know!

  6. Kim Beaulieu says

    This is one gorgeous salad. This would last about 2 seconds on my table.

    • admin says

      Get your serving quick!

  7. Krista @ joyfulhealthyeats says

    This looks awesome! I love everything avocado. In fact, I would probably it one every day if I could! This salad looks awesome, I love that you left everything chunky instead of smashing it down. YUm!

    • admin says

      I like chunky salads. Takes up more space on the plate so I feel like I’m getting more veggies :)

  8. Trish - Mom On Timeout says

    Love anything with avocado! What a fabulous salad Meghan!

  9. melissa {persnickety plates} says

    You’re brave with the whole jalapeno in there!

    • admin says

      It was barely hot! Or else I’ve just burned off all of my taste buds :)

  10. tanya says

    So many wonderful flavors in this bowl! I love avocados!

    • admin says

      Thanks!! I agree!

  11. Raquel @ Organized Island says

    Love the virtual picnic! I love avocados so I will be making this!

    • admin says

      You’ll love it, Raquel!

  12. Heather @ French Press says

    what a great mix of veggies! love it

  13. Lisa@Wine & Glue says

    Looks so good Meghan! I luuuuuuuurve avocados!!

  14. Becca from ItsYummi.com says

    YAY for the FlavorsOfSummer. This salad is PINNED & SHARED! Love it!

  15. Christine (Cook the Story) says

    What a simple yet flavorful salad. I love how avocado works in a salad like this, all creamy and smooth. Perfect!

    • admin says

      Thanks! I love this salad!

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