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My best avocado salad

updated

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Ingredients for 4 servings:

  • 2 avocados
  • 40 g arugula
  • 1 thick garlic clove(s)
  • salt and pepper
  • 60 ml olive oil
  • 1 tsp coriander
  • some lime juice, freshly squeezed
  • 1 lettuce(s), chopped
  • 1 can kidney beans, drained
  • 1 onion(s), diced
  • 1 can of corn
  • 200 g cherry tomatoes, diced
  • 1 chicken breast, diced, fried
  • 2 bell peppers, diced
  • 80 g arugula
  • 1 bunch of spring onions
  • some balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the dressing, pit the avocados and place the flesh in a blender along with the arugula, garlic, olive oil, cilantro, lime juice, salt, and pepper. Blend everything thoroughly and season to taste. Place the washed and shredded lettuce in a bowl. Add the kidney beans, onions, corn, cherry tomatoes, chicken breast, bell peppers, arugula, spring onions, and a drizzle of balsamic vinegar. Pour the dressing over the avocados before serving and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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