Photo: Crunchy Avocado Salad Recipe
Ingredients
- 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
Directions
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
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By lshimstauf
Hilton Head Isl...
on September 13, 2011
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Great salad! Even the picky salad eaters my family loved it. The texture of the salad is wonderful and the flavor is awesome.
By SkyBlueKayak
Philly area
on August 26, 2011
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I served this with a baked buttermilk chicken---everyone raved! I substituted black beans for the chickpeas and olives, and that gave this dish a very savory, earthy flavor.
By susansmith97
on August 11, 2011
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I thought this was delicious. I couldn't find pitted nicoise olives so I used kalamata instead. I would suggest if you don't eat it all at once that you only put the chips on the portion your plan to serve right away. They totally lose their crunch if you let them sit in the salad. I added chopped grilled shrimp to make it a meal and it was SO good!
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