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.
Serves: 4; Calories: 415; Total Fat: 31 grams; Saturated Fat: 4 grams; Protein: 7 grams; Total carbohydrates: 30 grams; Sugar: 3 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 684 milligrams
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By lindainreno
Reno, NV
on March 14, 2013
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Yum! I didn't alter the dressing at all. But I did use grape tomatoes instead of beefsteak tomatoes and black beans rather than chickpeas. Also I left out the parsley. This recipe is a keeper!
By 2 + 2 grandma
on September 09, 2012
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Love all of Bobby's recipe,but changed a couple of things for my famiy's taste. Substituted chickpeas for blackbeans, parsley for cilantro, and beefsteak tomatoes for cut cherry or grape tomatoes. I added a little chipotle powder to the vinegarette and addded about 1/2 Tbs. of Agave syrup. My family actually had a tug of war with the left over salad!
By Cowgirl_Audra
Portland, OR
on August 05, 2012
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My boyfriend really loved this. I used Cherry tomatoes because they hold up better when you don't eat it right away. Great picnic dish, eat it with chips so you don't have to bother with forks! YUM!!! I went a little easier on the cumin as it is a strong flavor and can overpower the more subtle notes of the avocado and paprika.
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