An Avocado Salad Bowl is a rich blend of diced avocado, ready tomatoes, red onion, new cilantro, lime juice, and olive oil. Tacos, fajitas, enchiladas, grilled chicken, steak, and burgers all go well with it. The Avocado Salad Bowl has a smooth surface featured by explosions of new tomatoes, a fiery touch from the red onion, and a smidgen of natural flavor from the cilantro. Avocados can be gently cooked by using olive oil and lime juice. It complements a range of dishes such as burgers, steak, grilled chicken, Mexican cuisine, sandwiches, and other options. It is beneficial for almost any summer dish or dessert.
Key Ingredients of Avocado Salad Bowl
- Avocados: Avocados ought to be ready and cut into little reduced down pieces. While mixing the salad, it is perfectly acceptable if some of the pieces become slightly muddled; in fact, it makes everything taste better.
- Cherry: Cherry or grape tomatoes are always good and easy to find, but if they are in season during the summer, you can use fresh summer tomatoes instead.
- Red onion: Red onion, whether raw, cooked, pickled, or in any other form, is a favorite of mine. Dice the onion and place it in cold water for 5 to 10 minutes if you are easily influenced by the flavor or if the flavor of the onion is very strong. Then, spill out the water and integrate the pieces into your plate of mixed greens.
- Cilantro: It improves the plate of mixed greens’ taste, however on the off chance that you could do without cilantro, you can think about utilizing parsley all things considered.
- Hot sauce: For taste, I sprinkle a few drops without adding heat. If you’d rather, you can leave it out and add more black pepper.
- Jalapeño: You can spice up the salad by adding a jalapeo that has been finely diced.
Ingredients:
- 2 avocados that are ready to eat, cut into small pieces
- 1 measurement of cherry tomatoes cut in half
- 1/4 cup of red onion, chopped
- 2 tablespoons of lime juice squeezed from fresh limes
- 1/4 cup of freshly chopped cilantro
- 2 tablespoons of olive oil that is extra virgin
- One-fourth teaspoon of kosher salt
- 1/8th of a teaspoon of black pepper
- Add some hot sauce if desired, or use extra black pepper instead.
INSTRUCTIONS:
- Mix the avocado, tomatoes, red onion, and cilantro in a big bowl.
- Be sure to add the salt, pepper, olive oil, lime juice, and if desired, hot sauce. Mix the salad ingredients well to guarantee uniform coverage.
- Put a cover on and place in the refrigerator until you are ready to serve, or serve right away.
| Prep Time | Total Time | Servings |
| 10 Minutes | 10 Minutes | 2 Persons |
RECIPE NOTES
To create a tasty avocado salad Bowl, prepare ripe avocados cut into small pieces, and use mashed pieces for an additional burst of flavor. Replace cherry tomatoes with ripe summer tomatoes and soak strong red onions in cold water before mixing. Include cilantro for taste or replace it with parsley. Use a small amount of hot sauce for taste, or opt for extra black pepper if preferred. To give it more flavor, include finely chopped jalapeño. Keep any remaining food sealed in the fridge for 1-2 days.
Nutritional Info
- TOTAL FAT: 11g
- SATURATED FAT: 2g
- TRANS FAT: 0g
- UNSATURATED FAT: 9g
- CHOLESTEROL: 0mg
- SODIUM: 44mg
- CARBOHYDRATES: 6g
- FIBER: 4g
- SUGAR: 1g
- PROTEIN: 1g
Avocado Salad Bowl is a flexible and healthy meal suitable for both lunch and dinner. It captures the vibrant, adventurous tastes of Mexican food and can be customized to suit personal preferences and dietary requirements with ease. If you need a fast and nutritious meal or a dish to wow visitors, consider trying the Avocado Salad Bowl. If you try this Avocado Salad Bowl recipe, I’d love to hear your feedback in the comments. Your 5-star ratings motivate me to do my best. Stay connected for more recipes on my website.