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Avocado Salad

Felix Intelegando Updated All recipes

Avocado salad, the way it is made here, is cubed avocado, edamame beans, finely cut spring onion and pea shoots or watercress, tossed with lime juice and a honey and olive oil dressing. It takes about 10 minutes, needs no cooking and serves four.

I would like to grow an avocado in my garden, but I doubt it would give me this many. Avocados are a grateful fruit, and I am firmly in favour of them. The name reaches English through Spanish from the Nahuatl word āhuacatl.

A white bowl of avocado salad with cubed avocado, shelled edamame beans, thin rings of spring onion and pea shoots, flecked with black pepper, a halved lime beside it on a light wooden table
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A white bowl of avocado salad with cubed avocado, shelled edamame beans, thin rings of spring onion and pea shoots, flecked with black pepper, a halved lime beside it on a light wooden table

Recipe

Avocado Salad

Prep
10 mins
Total
10 mins
Serves
4 servings

Ingredients

Method

  1. Whisk the oil and honey together thoroughly to make a dressing.
  2. Season with salt and pepper.
  3. Halve the avocados and remove the stones.
  4. Gently score the avocado flesh in a cross-hatch pattern, taking care not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces.
  5. Cut the spring onions into fine strips.
  6. Mix the avocado, spring onions, edamame beans and the freshly chopped greens.
  7. Add the lime juice and the dressing and toss gently.

Step by step, in pictures

The whole salad in six moves, from the dressing to the final toss.

  1. Line drawing of a hand whisking a dressing with a fork in a small round bowlWhisk the oil and honey
  2. Line drawing of an avocado cut in half on a wooden cutting board, a chef's knife lifting the round stone out of one halfHalve and stone the avocados
  3. Line drawing of a knife tip scoring a cross-hatch pattern into an avocado half beside the empty stone hollow, a spoon lying next to itScore the flesh and scoop it out
  4. Line drawing of two hands slicing spring onions into thin rounds and strips with a chef's knife on a wooden boardCut the spring onions into strips
  5. Line drawing of one hand squeezing half a lime and another pouring dressing from a small bowl over avocado cubes and edamame beans in a mixing bowlAdd lime juice and dressing, toss gently

How to cut and dice an avocado for salad

Work on a cutting board, and use a sharp chef’s knife.

  1. Slice lengthwise until the knife meets the stone, then turn the avocado against the steady blade to cut all the way round. Twist the two halves apart.
  2. Tap the knife firmly into the stone so it will not slip, twist, and lift the stone out. Flick it off the blade with your thumb or against the edge of a bowl.
  3. To dice, score the flesh into squares with the tip of the knife without piercing the skin, then scoop the cubes out with a spoon.
  4. To slice, loosen the skin all the way round with a spoon, lift the half out whole, lay it flat side down and slice with the tip of the knife.

If your avocados are still hard, keep them in a brown paper bag to ripen.

Which flavours go well with avocado?

Citrus, spices, marinades and smoky flavours. Avocado is not strong in taste, but it is rich, and it soaks up whatever it is dressed with. In this salad the lime juice and the honey dressing do that work, and the spring onion adds bite.

Is avocado salad healthy?

Avocado brings B vitamins and vitamins C, E and K, and most of its fat is monounsaturated, according to Harvard’s Nutrition Source. The dressing here is olive oil with a little honey, rather than mayonnaise or cream.

What to serve with avocado salad

It works as a side for lime-glazed salmon or honey-glazed potatoes, or as a light lunch with wholewheat bread. For a second salad on the table, try the cucumber salad or a Caesar salad.

If you want wine with it, a rich white made from Chardonnay is a good match.

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