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Avocado Salad Recipes

Category Salads
Avocado and Mango  Salad
Bright green, creamy textured, and delicious, avocados make a great addition to salad. This page contains avocado salad recipes.


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September 6, 20119 found this helpful
Here's a great way to add the wonderful avocado flavor to a salad without actually adding them sliced or diced :-)


  • 1 small to medium avocado
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon or lime juice
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. crushed garlic, or more to taste
  • salt and pepper to taste
  • Tabasco sauce to taste


Mash the avocado in a small bowl with a fork, add olive oil, lemon or lime juice, mustard, and garlic. Whisk until creamy. Season with salt, pepper, and Tabasco. Chill before serving. Refrigerate for up to three days.


By Deeli from Richland, WA

Comment Was this helpful? 9

June 2, 20107 found this helpful

If you prefer a chilled salad dressing; make ahead and refrigerate in a large cruet or lidded glass jar for about 45 minutes before preparing the salad ingredients.



Combine the first 10 ingredients in a blender and pulse until well blended.

Place romaine on plates, top evenly with avocado and shrimp, drizzle with the dressing and serve.

By Deeli from Richland, WA

Comment Was this helpful? 7

April 23, 20107 found this helpful

You can make this salad and vinaigrette ahead but be sure to keep the first four ingredients each in their own storage containers and refrigerate until ready to serve. To keep the avocado from browning simply lightly coat with lemon or lime juice.



Mix together the last six ingredients in a cruet or small lidded glass jar.


Place lettuce leaves on serving plates, top with avocado, green onions, cilantro, drizzle well with the vinaigrette and serve.

By Deeli from Richland, WA

Comment Was this helpful? 7

April 30, 20122 found this helpful


  • 3 firm, ripe avocados, diced
  • 1/4 red onion, chopped
  • 1 medium ripe tomato, diced
  • 1 jalapeno, seeded and chopped, to taste
  • 3 Tbsp. fresh cilantro, chopped, or more to taste
  • 2 Tbsp. fresh lime juice, or more to taste
  • 1 Tbsp. extra virgin olive oil
  • salt to taste


Gently toss first seven ingredients in a medium bowl, season with salt to taste, toss again and serve.

This salad was inspired by the ingredients in Pico de Gallo.

By Deeli from Richland, WA

Comment Was this helpful? 2

December 10, 20080 found this helpful


  • Favorite salad greens (I like a mixture of romaine, spinach and arugula)
  • 2 oranges, peeled and segments separated
  • Ad
  • 1 avocado, pitted and sliced
Citrus Dressing:
  • 1/4 cup orange juice
  • 1/3 cup vegetable or light olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp grated orange peel
  • 2 Tbsp. sugar
  • 1/2 tsp dry mustard


Place greens in large bowl and toss. Top with avocado and orange slices. Serve with citrus dressing on the side.

By Deeli from Richland, WA

Comment Was this helpful? Yes

By 0 found this helpful
March 15, 2010


  • 3 cans kidney beans, drained
  • 3 cans green beans, drained
  • 1 large red onion, thinly sliced and separated into rings
  • 3 ripe avocados, peeled and sliced
  • 3/4 cup sugar
  • 1 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried basil leaves, crushed


Toss beans, onion and avocados. Shake remaining ingredients in tightly covered jar. Pour dressing over salad; toss. Refrigerate, covered, at least 3 hours. Just before serving, toss and drain.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
September 21, 2007

Dissolve Jello in boiling water and cool. Add cheese and avocados which have been mashed and whipped together until light and fluffy. Stir in other ingredients and turn into molds and refrigerate.

Comment Was this helpful? Yes


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June 1, 20100 found this helpful

This is one of many recipes I got after mother passed away, and one that is made often during summer. Would make a nice holiday salad too.


  • 1/4 cup white wine vinegar
  • 1/4 grapeseed oil
  • 3 cloves garlic, minced
  • 1/2 lb. medium shrimp, cooked, peeled, and de-veined
  • 2 ripe avocados
  • Lettuce (butter or red leaf lettuce)
  • 2 Tbsp. chopped roasted walnuts or pistachios
  • 1 Tbsp. chopped cilantro
  • Lemon slices


Combine oil, vinegar, and garlic in a bowl. Cut shrimp into 1/2-inch pieces and add to oil mixture. Arrange leaves of lettuce on individual plates.

Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.

Spoon shrimp mixture onto avocado. Sprinkle with walnuts and cilantro. Serve with lemon slices for garnish.

By Connie from Cotter, AR

Comment Was this helpful? Yes
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