Avocado salad

When I came from northern Italy, I brought with me a lot of simple ideas that I tested at home with my friend Cristina, who cooks very well. This avocado salad quickly made it to the favorites list, especially for days when I want something quick and fresh, without too much hassle. I also like it because you don't need complicated ingredients or much time.

Quick Info

Total time: 10 minutes
Preparation time: 10 minutes
Cooking time: none needed
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, snack, light lunch

Ingredients

1 ripe avocado
2 tablespoons olive oil
2-3 green onions
2 garlic cloves
salt, pepper to taste
5 cherry tomatoes

Preparation method

1. Peel the avocado and remove the pit. Mash it with a fork in a bowl until creamy, but do not make it into a fine paste.
2. Chop the green onions as finely as possible and add them to the avocado.
3. Peel the garlic, finely chop it, and add it to the other ingredients.
4. Add the olive oil, salt, and pepper, then mix everything gently.
5. Finally, cut the cherry tomatoes into quarters and add them on top. Do not mix too much after adding the tomatoes, just incorporate them gently.

Why I make this recipe often

This salad is quick, you don't need to turn on the stove, and you have a light lunch or a satisfying snack right away. I love the combination of avocado with green onions; it's a filling and fresh salad at the same time. I also don't have to think too much about ingredients or exact quantities.

Tips and variations

Tips

The avocado must be ripe; otherwise, it won't mash well and won't taste good.
If you use a more flavorful olive oil, it will stand out nicely in the salad.
Green onions are milder than dried onions, so they won't overpower the taste.
Add the salt at the end to adjust after mixing all the ingredients.

Substitutions

Green onions can be replaced with very finely chopped red onion if you don't have anything else.
Olive oil can be replaced with a more neutral oil, but you will lose some flavor.
Cherry tomatoes can be substituted with other garden tomatoes, diced.

Variations

For a more intense flavor, you can add a few drops of balsamic vinegar on top, right at the end.
A few leaves of cilantro or parsley can be sprinkled on top.
If you want a slightly crunchy texture, add some finely chopped red bell pepper.
When serving, the salad goes well with nachos if you want to entice kids to try it.

Serving ideas

Directly on toasted bread as a quick breakfast.
Alongside grilled meat or with a simple omelet.
As a dip with raw vegetables or tortilla chips.
As a side dish for summer lunches.

Frequently asked questions

1. Should the avocado be mashed finely or is it okay to leave chunks?
I mash it with a fork, but I don't make it completely smooth; it's nicer with a slightly rustic texture.

2. Can I use dried onion instead of green onion?
Yes, just make sure to chop it very finely and use a smaller amount so it doesn't overpower the taste.

3. How long can I keep the salad in the fridge?
It's best eaten immediately after preparation, but if it lasts, it can be kept covered for a few hours, at most until the next day. The avocado can oxidize, but the taste remains good.

4. What can I use if I don't have cherry tomatoes?
Any ripe tomatoes, diced into small pieces.

5. Can the salad be made without garlic?
Yes, for a milder taste you can omit the garlic, but it loses a bit of its character.

Nutritional values

Estimated per serving (from 3):
Calories: approximately 150 kcal
Protein: 2 g
Fat: 13 g
Carbohydrates: 7 g
Fiber: 4 g

Avocado brings healthy fats and fiber, and the other ingredients are in small amounts, making the salad quite light yet filling.

Storage and reheating

Avocado salad does not keep very well because it oxidizes quickly. It is best consumed immediately after preparation. However, if you must keep it, place it in a well-covered container in the fridge and consume it within a few hours. It is not a salad that can be reheated.

 Ingredients: a ripe avocado 2 tablespoons olive oil 2-3 green onion stalks 2 cloves of garlic pepper salt to taste 5 cherry tomatoes

 Tags:  guacamole avocado paste