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Avocado Salad Recipes

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


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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

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

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

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

Comment Was this helpful? 2

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

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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.

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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


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

June 1, 2010

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
Food and Recipes Recipes SaladsMay 25, 2012
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