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.
- 2 ripe avocados, peeled, pitted and diced
- 1 pint sweet grape tomatoes, cut in half
- 6-7 olives, garlic stuffed
- 1 can chickpeas, rinsed and drained
- 1 seedless cucumber
- 1 small sweet bell pepper, orange or yellow
- 2 tablespoons flat leaf parsley, chopped (optional)
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika (smoked optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 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.
- 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.