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Tangy Avocado Salad

Ingredients
  Avocados 2 , halved and pitted
  Dill pickles 2 , wiped, grated or chopped
  Pine nuts 2 Ounce, roughly chopped
  Shallot 1 , finely chopped
  Salt To Taste
  Pepper To Taste
  Oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Chopped mint 1 Tablespoon
  Natural yoghurt 1⁄2 Pint
Directions

MAKING
1) Scoop the flesh of the avocados out and chop them into small cubes.
2) In a medium bowl, add in the avocado cubes, pickles, pine nuts and shallots.
3) Sprinkle salt, pepper, oil, and lemon juice. Mix well.
4) In a small bowl, mix the mint and yoghurt with a crushed garlic. Using a fork beat the mixture gently. Pour over the avocado salad.
Mix well.
5) Refrigerate the salad for 60 minutes.

SERVING
6) Serve the Tangy Avocado Salad garnished with avocado slices on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Servings: 
2

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 763 Calories from Fat 591

% Daily Value*

Total Fat 70 g107%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 518.5 mg21.6%

Total Carbohydrates 34 g11.2%

Dietary Fiber 16.3 g65.3%

Sugars 8.6 g

Protein 13 g26.8%

Vitamin A 19.1% Vitamin C 51.1%

Calcium 21.9% Iron 19.5%

*Based on a 2000 Calorie diet

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Tangy Avocado Salad Recipe