Avocado Salad

Avocado Salad
Staff Writer
Avocado Salad
Anne Dolce

Avocado Salad

This recipe is a crowd pleaser, especially if the crowd loves avocados. The creamy dressing paired with the bite of arugula, the buttery taste of avocado, and the tang of Parmesan creates a unique and exciting contrast of flavors. It can stand to lose the chicken and can also be spruced up with some frisee or a sprinkle of almonds. If you love avocado, this is a quick and satisfying dish.

4
Servings
429
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

  • 1 boneless, skinless chicken breast
  • 2 avocados
  • 2 Tablespoons lemon juice
  • 1 garlic clove, peeled
  • 1/4 Cup white balsamic vinegar
  • 3/4 Cups olive oil + 1 tablespoon
  • 1/2 Cup shaved Parmesan
  • 2 Cups arugula
  • 1 head of Boston Bibb lettuce
  • 2 Tablespoons salt, divided
  • 2 Teaspoons pepper, divided

Directions

Preheat the oven to 375 degrees.

On a sheet pan, season chicken breast with 1 tablespoon of salt and 1 teaspoon of pepper and rub with 1 tablespoon of olive oil. Roast in oven for 30-45 minutes, or until done. Let cool and shred.

In a food processor, blend together one of the avocados, the lemon juice, garlic clove, white balsamic vinegar, and the remaining salt and pepper. Slowly add the rest of the olive oil and blend until well incorporated. You will have about a cup of dressing; set aside half and save other half for later use.

Dice the other avocado and set aside. In a salad bowl, add Boston Bibb, arugula, shredded chicken, shaved Parmesan, and toss well to combine. Add the avocado dressing and toss. Add diced avocado last, toss and serve.
 

Nutritional Facts

Total Fat
42g
60%
Sugar
3g
3%
Saturated Fat
33g
100%
Cholesterol
24mg
8%
Carbohydrate, by difference
7g
5%
Protein
10g
22%
Vitamin A, RAE
143µg
20%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
109µg
100%
Calcium, Ca
212mg
21%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
108µg
27%
Iron, Fe
3mg
17%
Magnesium, Mg
59mg
18%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
117mg
17%
Selenium, Se
7µg
13%
Sodium, Na
228mg
15%
Water
123g
5%
Zinc, Zn
1mg
13%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.