Avocado Salad Recipe

This avocado salad recipe is one of my favorites. Trust me it so delicious - you will beg for more! Also it is very easy to make (it takes only 15 min), is satisfying and very nutritious: one serving provides 28% of your Daily Value (DV) of vitamin A, 26% of vitamin B-6, 40% of vitamin C, 30% of folate, 20% of manganese, 25 of niacin, 20% of phosphorus, 46% of thiamin, 24% of potassium and 28% of fiber. There are 248 calories and 5g of net carbs per serving.

Avocado Salad Recipe Nutritional Profile:

Diabetes Appropriate, Healthy Weight, High Fiber, High Potassium, High Protein, Low Calories, Low Carbs, Low Cholesterol, Low GI, Dairy Free, Good source of Vitamin A, Vitamin B-6, Vitamin C, Folate, Manganese, Niacin, Phosphorus and Thiamin.

Serves 2:

Preparation time: 10 min

Cooking time: 5 min

 Quick Avocado Salad Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    28% Vitamin B6    28%
Vitamin C    40% Folate    30%
Manganese    20% Niacin    25%
Phosphorus    20% Thiamin    46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com


For the salad:

1x150g ripe avocado, peeled, pitted and sliced into chunky pieces;

6 back bacon rashers;

1 medium tomato, chopped;

2 handfuls of romaine lettuce, torn into bite-size pieces;

1 tbsp. of fresh parsley, chopped;

For the avocado salad dressing:

1/4 of small onion, finely chopped;

1 tsp. of olive oil;

1 tsp. of lemon juice;

1 tsp. of Dijon mustard;

1/2 tsp. of ground cumin;

8 tbsp. of vegetable stock.

How to Make Avocado Salad:

In each salad bowl arrange the lettuce with avocado and put to one side.

For the dressing: in a cup mix all the salad dressing ingredients together and put to one side.

For the crispy bacon:

  • Separate the fat from the bacon rashers, but don't throw it away. Then cut the meat into 2.5cm (1") pieces.
  • Preheat a large frying pan and throw the fat from the bacon onto the frying pan, let it sizzle for a few minutes, stirring occasionally. In about 3-5 min, when we have enough fat on the frying pan for cooking, add the bacon meat and fry, moving it around until it starts going crispy.
  • Take the frying pan off the heat, throw away the fat we used for the cooking, transfer the bacon onto a paper towel and pat the bacon, removing all of the fat.
Bacon Fat Frying
Soaking up the Bacon Fat
Creating Crispy Bacon
Tomato, Bacon and Salad Dressing

With a paper towel wipe the fat from the frying pan, put it on the heat again, throw in the bacon with the tomatoes and salad dressing we made above, and let it sizzle to warm through for about 30 seconds.

With a slotted spoon, distribute th bacon and tomatoes on the top of the lettuce and avocado in each salad bowl, pour the dressing over the salad, sprinkle with the parsley leaves and black pepper. Serve immediately before it gets cold.

Author: Lana Soko

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