Avacado Salad


I recently traveled to Alaska with a couple of friends, Nick and Noelle, whom typically eat Vegan. We rented a little cabin on the side of a mountain which, to my surprise, had a full kitchen! In the sake of time and money it only made sense to make one meal at night. Now, if anyone knows me I am a true meat and potatoes girl so I cringed at the thought of two weeks meatless.  

They told me about a staple recipe that they always make from Bobby Flay.  Crunchy Avocado Salad.  When someone usually says the word salad I start to cringe.  I. Hate. Lettuce. (You will never see a recipe on here with lettuce because I dislike it that much, sorry not sorry.) When Noelle showed me the recipe and she said, “Trust me!” I knew that’s what we were having for dinner. 

Love. Can’t eat enough. Slightly obsessed.



Their go to recipe has now become my go to recipe. I usually eat it with pan seared chicken that I’ve seasoned with salt, pepper, and cumin. For leftovers, I cut up the remaining chicken into cubes and mix it right in.  I usually get 3 lunch meals out of it and it doesn’t need to be heated up!




I’m not a huge fan of olives but find they do add a great saltiness too it. I have tried it without but, I have to say, I prefer them in there. I like the kind filled with garlic because, let’s be honest, everything’s better with garlic.  I also added sweet orange pepper and cucumber to mine. During these summer months the cucumber keeps it refreshing.  I substituted sweet grape tomatoes instead of the diced beefsteak.  I love the look of a grape tomato in a dish and the convenience of cutting them. Not to mention they hold up much better if you plan on having leftovers. 

Chop. Toss. Dig in. 

Avocado Salad
Serves 4
A refreshing vegetarian salad.
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  1. 2 ripe avocados, peeled, pitted and diced
  2. 1 pint sweet grape tomatoes, cut in half
  3. 6-7 olives, garlic stuffed
  4. 1 can chickpeas, rinsed and drained
  5. 1 seedless cucumber
  6. 1 small sweet bell pepper, orange or yellow
  7. 2 tablespoons flat leaf parsley, chopped (optional)
  8. 1/4 cup white wine vinegar
  9. 1/4 cup olive oil
  10. 1 teaspoon cumin
  11. 1/2 teaspoon paprika (smoked optional)
  12. 1 tablespoon lemon juice
  13. Salt and pepper to taste
  1. Toss together the avocado, tomatoes, olives, chickpeas, bell pepper, parsley, white wine vinegar, EVOO, cumin, paprika, lemon juice, salt and pepper in a large bowl.
  1. I used ingredients I already had, for example, I don't have smoked paprika so I just used regular paprika. Bobby says to gently toss but I found the more you stir the more it breaks down the avocado and becomes a bit more creamy.
From Paper To Plate http://www.frompapertoplate.org/



  1. Nicole, this looks great! i DO like lettuce – not much i don’t like. oh, maybe eggplant is not a fav but this looks nice. hope to try soon.

    • Let me know if you change up the recipe at all and how it comes out!

  2. I made this as an alternative to a lettuce salad. I know it was a hit when I heard “You can make this again!” I used small pimento stuffed green olives (about 15 because we love olives) but see that the garlic stuffed ones would be tastier. I added some diced red onion the second day and loved the added flavor. I think scallions would be good as well. This will be a favorite as an alternative salad as well as a good option for a covered dish event!

    • Great suggestion on adding the scallions, I’ll have to try adding them next time! Glad my recipe was such a hit :)

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