2 second sexy avocado salad { love this for lunch }

getting basic b over here

This avocado salad has been rocking my world in a major way & for many reasons.

For starters, it’s QUICK AND EASY. From start to finish, this takes like… 5? minutes. Depends on how fast you can chop!

It’s also with ingredients that you most likely already have. This is important to me and a KEY factor to how I cook {or “cook” since this is all raw}. Like here, I don’t keep oyster sauce on hand normally, so I made a swap of things we did have.

Not to mention it’s totally HEALTHY. Like there’s no way to make this salad unhealthy. It’s full of allllll good stuff & healthy fats!

It’s SUPER versatile. Really, use as much or as little as you want of any ingredient and you can easily swap things out and make additions.

This avocado salad can be a main, it can be a salsa or dip, it can top your proteins, it can be mixed with lentils or any other grains, or the best avo toast in the world… really, the options are endless.

Not to mention it’s DELICIOUS. Seriously, it’s so addicting!

There are only 7 ingredients: avocado, cherry tomatoes, shallot, garlic, lemon, salt & pepper. I also added hemp hearts for some added protein but totally not necessary.

It’s super simple: take all the ingredients mentioned, dice the veggies, and mix in a bowl until combined.

But I have a few tips on making transforming so simple something phenomenal.

First off, with cherry tomatoes, I like to quarter them. I find aesthetically, they look better but it’s a much pleasant mouthfeel & bite to them. The size happens to pair really well with the diced avocado!

Have the tomatoes be the very first thing you cut. Then, put it in a fine mesh strainer and let it drain over the next few minutes while you prepare the other ingredients. This gets rid of any extra moisture so it doesn’t water anything down!

Second, this is a new discovery but TEENY TINY AVOCADOS FROM TRADER JOES is a must if you are making this for 1 or 2!

They are as adorable as they sound, but they are just small avocados which are basically perfectly portioned for a single serving. Regular ones work just fine, but I like to do one per person the TJ tinies are perfect for me.

I used one jalapeño & as I cut it, I saved the seeds. I personally love things spicy, and wanted to add a little heat but that is totally optional. If you want less heat, discard the ribs & seeds.

Moving on to the shallot – for starters, I LOVE SHALLOTS {erik hates them lol}. Love. I love onions too but I prefer. I like them a lot for when I’m making lunch or dinner for just me shaved over a salad or something. The size is perfect & they are slightly more mild raw too so it wasn’t too overpowering.

As far as garlic, use as much or as little. I generally do one clove a person… two if I’m feeling fiesty, & three if I want it to be “super garlicky”. When mixed with the lemon, the taste milds down a bit but also, it’s super healthy!

Finally, I put lemon juice on everything, you can ask Erik {LOVE it on pizza}, but the citrus is imporant here because it will keep the avocados from browning while calming down the flavours of the alliums. It ties everything together. I used lemon because it’s my fav but you can sub it out for lime, orange, or GRAPEFRUIT is insanely good with avocados. Or go crazy and mix up the citruses: a lil lemon-lime action or something!

Per usu, use as much or as little & make it how you want it! I put my portions as a reference but I really just eyeball everything as I go.

essellesse Avocado Salad

ingredients

1 avocado, diced

handful of cherry tomatoes, quartered

1 jalapeno, diced {save the seeds if you want spicy}

1 garlic clove, minced

1 shallot, minced

lemon, cut in half

hemp seeds, one spoonful {i use about 1 tbsp} – optional!

salt & pepper, to season {also great with chili flakes}

directions

in a bowl, mix everything together until incorporated! It’s that easy. Enjoy as you wish! I like to top the Norweigen Crispbreads from Trader Joe’s with them {which deserve a post on their own…}

Anyways, this is such a must and always on rotation. As it gets warmer outside, it’s a fun no-cook recipe keeping things cool or take on a picnic & enjoy with some rosé 😉

The options to use it are ENDLESS. I like it on toast or crackers for lunch or a snack. Obsessed with the Norweigen Crispbread Crackers from Trader Joes. Seriously so goooood.

It would be amazing over some salmon or chicken, topped over a quesadilla {I’m thinking a white cheddar + kale one}, mixed with some pasta or zoodles, on a bed of kale or spinach as a full on salad ORRRrrr with diced kale/spinach mixed in plus some bacon or crispy proscuitto, on a sandwich, or even as a dip with chips! In fact, it would be NEXT LEVEL with some diced mango or pineapple mixed in too. Seriously, so versatile. Any other ideas? LMK!

Happy Tuesday!

Leave a Comment

11 Comments

  1. 5.2.18
    Trace Ferguson said:

    Love this recipe! I’ll definitely have to try it out. On a side note, I’m obsessed with that oil-spill knife. Where did you get it!?

    xx Trace ( http://www.traceofalltrades.com/ )

  2. 5.2.18

    Yes, LOVE anything avocado! Your knife is so cute!!

  3. 5.2.18
    Beatriz Adrianna said:

    Wow. It looks so pretty and yummy! I will definitely try this! Also, your utensils are so cute!

    xx Beatriz | http://www.livelovewearit.com

  4. 5.2.18
    Anna said:

    Sounds so good! Also those knives come in rose gold too… I may need them in my life!

  5. 5.2.18
    Ilse said:

    Thanks for sharing this recipe! I will definitely be making it soon!

    xo, Ilse
    http://www.livelearnluxeit.com

  6. 5.3.18
    Teresa Brock said:

    I love any meal that is healthy and takes 5 minutes! This looks so yummy! I just need a Trader Joe’s near me and I will be set 😉 xo
    http:www.everydaycountess.com