Recipe Avocado salad with tomato and egg. Calorie, chemical composition and nutritional value.

"Shari" salad with avocado, cucumber and black beans

This salad is a great example of how vegetarian dishes can not only be light and healthy, but also very tasty and filling. Oily avocado and beans rich in vegetable protein provide the salad with nutritional value, while fresh vegetables add a supply of vitamins, juiciness and summer flavor.

Cooking time: 15 minutes Number of servings: 7

Ingredients:

• fresh cucumber (medium, 4 pcs.);
• fresh tomato (medium, 4 pcs.);
• avocado (2-3 pcs.);
• canned corn (300-400 g);
• boiled black beans (300 g);
• green onions/onions (1 bunch/2 pcs.);
• lime/lemon (2 pcs./1 pc.);
• olive/linseed oil (100 ml);
• dried basil (1 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the cucumbers and cut off the stems. Cut in half lengthwise and then cut into slices.
2. Wash the tomatoes, cut into large pieces.
3. Wash the avocado, peel it, remove the pit. Cut the pulp into large cubes.
4. Wash the onion, dry it with paper towels and chop finely.
5. Wash the limes and cut one into small slices. To make the dressing, remove the zest from the second lime with a grater and squeeze out the juice.
6. Add lime juice, dried basil, and ground pepper to the oil container.
7. Place the canned corn in a colander.
8. In a deep bowl, mix cucumbers, tomatoes, avocados, onions, corn and black beans. Season the salad with oil and spices.

Bon appetit!

Cooking options for black beans

Beans contain a huge amount of useful substances. To preserve them as much as possible and cook beans deliciously, we suggest using one of the simple methods:

• Method 1. Wash the beans, put them in a deep container and fill them with cold water in a ratio of 1:2. Leave for 10-12 hours, add water as needed. Before cooking, rinse the beans again, put them in a saucepan, add plenty of water and put on fire. After boiling, add salt and boil over medium heat for 60-90 minutes, depending on the size of the beans. Place the finished beans in a colander and cool.
• Method 2. Wash the beans, place them in a deep bowl and generously pour boiling water over them. Cover with a saucer, lid or cling film. Steam the beans for 1 hour. Then wash and boil in salted water over medium heat for about 90 minutes. If the beans remain hard inside when breaking, add water (as they boil) and continue cooking until soft. Then drain the water and cool the beans.

Preparing cucumber and avocado salad:

Step 1: Prepare the cucumbers.

Rinse the cucumbers thoroughly with warm running water, and then dry the vegetables with disposable paper towels to remove excess moisture from their peels. Speaking of the peel, be sure to check what it tastes like, and if you feel bitterness, be sure to cut it off with a knife so as not to spoil the salad. Cut the cucumbers prepared in this way into small cubes or slices.

Step 2: Prepare the avocado.

Cut the avocado lengthwise, without cutting to the pit, and then simply spread them in different directions, gradually turning them around the center. Free the fruit pulp from the peel, remove the hard stone. Cut the avocado into small cubes, preferably the same size as the cucumber pieces.

Step 3: Prepare the greens.

Rinse the cilantro greens with warm running water, pat dry with towels, and then cut into small pieces.

Step 4: Prepare the green onions.

Rinse the onion and dry. Place on a cutting board, remove the whitish base, and cut the rest crosswise into rings.

Step 5: Prepare the garlic.

Peel the garlic clove and cut into small cubes. You can, of course, mash it in a mortar or with a special press, but I prefer with a knife.

Step 6: Mix the salad.

Place avocado and cucumber pieces in one plate, add cilantro, onion, garlic, ground black pepper and salt. Stir gently to avoid mashing the avocado flesh. Squeeze the juice from the lemon and lime directly into the salad, while holding the seeds and pulp with a tablespoon so that they do not get into the salad. Mix all the ingredients together again. Cover the salad bowl with cling film, place in the refrigerator and leave for 15-30 minutes

. As soon as the required time has passed, serve the finished salad to the table.

Step 7: Serve the cucumber and avocado salad.

Serve the prepared cucumber and avocado salad as an independent dish. Enjoy its light taste, combining juicy crunchy cucumber and buttery avocado pulp, seasoned with aromatic herbs and citrus juice. Bon appetit!

To make your cucumber and avocado salad more filling, add one or two hard-boiled eggs.

A couple of tomatoes, more as a decoration, won’t hurt either, especially if they are miniature cherry tomatoes.

Many housewives strive to add oil to this salad, but you shouldn’t do this, because avocados, as a rule, do not need such a dressing.

Avocado and cucumber, despite such an exotic duo, go wonderfully together in a vegetable salad. And if you add lean chicken breast or boiled eggs to the dish, the dish will become a complete, but light dinner for the whole family.

London salad with tuna and carrots

A bright and incredibly tasty dish with spicy smoked tuna, adding an unusual taste and appetizing aroma. A simple but very effective presentation will attract attention to this salad at any table.

Cooking time: 40 minutes Number of servings: 7

Ingredients:

• smoked tuna, fillet/canned in its own juice (400 g);
• rice (150 g);
• fresh peas (200 g);
• avocado (3 pcs.);
• fresh carrots (medium, 3 pcs.);
• fresh cucumber (3-4 pcs.);
• green onions/onions (1 bunch/2 pcs.);
• white sesame (100 g);
• olive oil (150 ml);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the rice and boil until fully cooked in salted water. Then rinse again and cool.
2. We wash the peas. Place a pot of water on the stove and bring it to a boil. Add a little salt to boiling water, pour in the peas and blanch them for 2-3 minutes. Place in a colander, immediately rinse with cold water and cool.
3. Wash the carrots, peel them and grate them on a Korean carrot grater.
4. Wash the cucumbers and cut off the stems. Cut into cubes (see photo).
5. Wash the avocado, cut it in half and remove the pit. Peel the skin and cut the pulp into cubes.
6. Cut the tuna fillet into large cubes and sprinkle with sesame seeds.
7. Wash the onion, dry it with paper towels and chop it.
8. Place chilled rice on the bottom of a large plate, and place peas, carrots, cucumbers, fish, and avocado in piles on top in a circle. Season the salad with olive oil, salt and pepper to taste.
9. Sprinkle chopped green onions on top.

Watch the video recipe for the dish, which differs slightly in the cooking method:

You can find several more recipes for salad with tuna and avocado in the article on our website.

Coast salad with crab sticks and Tobiko caviar

This easy-to-prepare salad will delight you and your guests with its appetizing appearance, rich flavor and interesting combination of textures. All ingredients are cut fairly large and simply mixed together, so the cooking process takes just a few minutes.

Cooking time: 15 minutes Number of servings: 6

Ingredients:

• chilled crab sticks (700 g);
• avocado (medium, 3 pcs.);
• fresh cucumber (medium, 4 pcs.);
• red caviar Tobiko (200 g);
• Greek yogurt/mayonnaise (150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the cucumbers and cut off the stems. Cut into large cubes.
2. Wash the avocado, peel and remove the pit. Cut the pulp into large cubes.
3. Cut crab sticks into large cubes.
4. In a deep bowl, mix cucumbers, avocado, crab sticks. Salt and pepper.
5. Place the salad on a common plate and garnish with Tobiko caviar on top. It is better to serve the sauce separately.

Check out the step-by-step video recipe:

How to choose avocado for salad

Avocado is a favorite fruit for many, but probably everyone has encountered a situation where the selected fruit has unripe pulp or a large pit. Today we will learn how to choose the right avocado. We focus on these rules.

Studying the shade of avocado

A dark green color, close to brown, indicates that the fruit in front of you is ripe, which can be used to prepare a salad right away. Green but soft avocado is best left at room temperature for a day, after which it is used in a salad.

Studying the shade of avocado

• If the fruit is light green, it will become ripe and ideal for making salad only after five days. It is better to leave such fruit to ripen on a warm windowsill.
• A firm avocado, slightly darker than a light shade of green, indicates that the fruit can be consumed for three days, when its flesh becomes softer and richer in taste.
• We pay attention to the cuttings, which ideally should have a yellow color (light shade).
• Dark avocados are not always overripe. This may be a variety of the fruit, a California variety, or a Haas variety. Before adding it to the salad, it is better to try the pulp of the fruit separately, which will allow us to make sure that its taste is excellent.

A salad with avocado and cucumber will delight you with its interesting taste, and complemented with feta it becomes a satisfying meal.

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Salad with chicken breast and beans

Salad with avocado, herring and cucumber

The original combination of familiar herring and exotic avocado will delight your guests. The dish turns out to be colorful, light and very tasty, well suited as an appetizer for a holiday menu.

Cooking time: 20 minutes Number of servings: 4

Ingredients:

• herring fillet (400 g);
• avocado (3 pcs.);
• fresh cucumber (3 pcs.);
• leek (1-2 pcs.);
• chili pepper (1 pc.);
• lemon (1 pc.);
• olive/linseed oil/mayonnaise (120 ml/150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the avocado, peel and remove the pit. Cut the pulp into small cubes.
2. Wash the cucumbers, cut off the tails, and then cut into cubes.
3. Wash the leek, dry it, cut off the white part and chop it into thin rings.
4. Cut the herring into small cubes.
5. Wash the lemon and cut into small pieces.
6. Wash the chili pepper, remove the core and seeds. Grind the pulp.
7. In a deep plate, mix herring fillets, avocado, cucumbers, leeks, chili peppers. Season the salad with olive oil, pepper and salt to taste. Place in the refrigerator for 30-40 minutes.
8. It is recommended to serve the salad in portions. First, fill a small bowl with it, compact it well with a spoon, and then turn it over, putting the salad on a plate.
9. Before serving, decorate with lemon slices (see photo).

Watch the salad video recipe:

Hearty avocado salad with cucumber, chicken breast and apple

Ingredients: - 150 g chicken breast; - 1 avocado; - 2 medium cucumbers; - 1 green apple; - 5-6 green onions; - juice of 1/2 lemon; — natural high-fat yogurt; - 0.5 tsp salt.

Fry the chicken breast in a frying pan over medium heat for 5-6 minutes on each side, preferably without oil. Cut the avocado pulp into slices. Cut the apples and cucumbers into cubes, the cooled white meat into thin strips, and finely chop the onion. Combine all ingredients in a bowl or salad bowl, add salt and season with lemon juice and natural yogurt.

Salad with chicken, avocado and cucumber

A hearty and balanced meat dish with fresh vegetables, tender avocado, sun-dried tomatoes and salty cheese will be an excellent lunch or a full dinner for the whole family. Its bright, colorful appearance immediately attracts attention and awakens the appetite.

Cooking time: 25 minutes Number of servings: 7

Ingredients:

• boiled/smoked chicken fillet (400 g);
• avocado (medium, 3 pcs.);
• fresh cucumber (medium, 3 pcs.);
• fresh tomato (medium, 4 pcs.);
• yellow bell pepper (2 pcs.);
• onions (medium, 2 pcs.);
• lemon (1 pc.);
• sun-dried tomato (100 g);
• feta cheese (150 g);
• olive oil (100 ml);
• balsamic vinegar (20 ml);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the cucumbers and cut off the stems. Cut them in half lengthwise and then cut them into thin slices.
2. Wash the tomatoes, cut into thin slices.
3. Wash the bell peppers, remove the core and seeds. Cut the pulp into short strips.
4. We clean the onion and chop it into thin half rings.
5. Wash the avocado, cut off the skin and remove the pit. Cut the pulp into thin slices (see photo).
6. We disassemble the boiled fillet into fibers or cut into cubes.
7. Cut the cheese into cubes.
8. Wash the lemon and cut it in half lengthwise. Cut the halves into slices.
9. In a deep container, mix cucumbers, tomatoes, bell peppers, onions, cheese and chicken fillet. Dress the salad with olive oil, add balsamic vinegar, salt and pepper. Mix well.
10. Before serving, garnish with sun-dried tomatoes, lemon slices and avocado slices sprinkled with pepper (an example of how to decorate a dish is in the recipe photo).

Check out the step-by-step preparation of a similar salad in the following video:

We are ready to share with you a few more chicken and avocado salad recipes.

Avocado salad with cheese

• Salad green leaves: 150g.
• Avocado: 2 ripe fruits, pitted
• Lemon juice: 2 tbsp. spoons
• Red onion: 1 pc.
• Cherry tomatoes: 200 gr.
• Feta cheese (brynza): 200 gr.
• Salad dressing:
• Olive oil: 6 tbsp. spoons
• Lemon: 1 pc. (grated zest and juice)
• Mustard: 1 teaspoon
• Salt and pepper to taste

Can you eat avocado raw? Better yet, make a delicious salad with avocado cheese. There are variations depending on the taste preferences of avocado salad.

They offer options for preparing avocado with shrimp and various other vegetables. We offer avocado salad with cheese, onions and tomatoes.

I hope you enjoy it too!

Calorie content of avocado salad with cheese:

295 kcal

1. Recipe for a delicious avocado salad:
2. Wash the lettuce leaves thoroughly and place them in a salad bowl.
3. Cut 2 ripe avocados and peel them, chop the pulp into thin strips with a sharp knife and pour in lemon juice. Then put it in a salad bowl.
4. Chop the red onion, soak it in water for about 5 minutes (so as not to taste bitter), gently squeeze it and add it to the salad with the avocado.
5. Cut the cherry tomatoes in half and add to the salad.
6. Mix the salad, then crumble or grate the cheese on top.
7. Prepare the dressing: mix lemon zest, lemon juice, mustard with olive oil in one jar, close tightly, shake, add salt, pepper, and spices to taste.
8. Pour the dressing over the finished salad, mix again and serve.

Avocado salad with cheese. 6.8 out of 10 based on 5 ratings