- Food: Avocado Salad
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This lovely avocado salad recipe has a creamy tahini dressing that provides a vibrant, nutty flavor. Serve it as a side dish or eat it for lunch on its own!
This avocado salad recipe is one of my favorites to make. I love how the bright pink and yellow beets, the bold orange carrots, and the mild green avocado all complement each other. But I adore how these components taste much more than how they appear together.
The avocado is creamy and rich, the root vegetables are sweet and earthy, and the watercress gives it a peppery, invigorating kick.
They combine to create a gorgeous side dish that would be ideal for a special occasion brunch or supper (or even a regular one!). This avocado salad dish will become a staple in your kitchen if you’re anything like me.
Ingredients for Avocado Salad
To prepare this avocado salad, you’ll need the following ingredients:
- Of course, avocados! To make this dish, you’ll need 4 ripe yet firm bananas.
- I love how the sweet, earthy aromas of roasted beets and carrots complement the creamy avocados. Use a variety of sizes and colors if possible. Rainbow carrots and pink and yellow beets would also be great in this recipe!
- The crisp, peppery leaves of watercress or arugula contrast well with the luscious avocado and delicate root vegetables.
- Pepitas, toasted — for crunch!
- Tahini dressing – Made with tahini, olive oil, sesame oil, garlic, and fresh lemon juice, it’s creamy, nutty, and bright.
- And a pinch of salt and pepper to bring out the flavors!
Recipe Ideas for Avocado Salad
- Purchase the avocados in advance. Let’s pretend you’re craving guacamole. You go to the store to get the ingredients: cilantro, red onion, tortilla chips, and a couple of perfectly ripe avocados. However, every solitary avocado feels like a rock when you go to the produce area. We’ve all been there: when you have avocados like that, creating guac is impossible. This avocado salad is no exception! Make sure you purchase your avocados a few days ahead of time so they can ripen on your counter. Place them in the fridge once they’ve softened until you’re ready to create the dish.
- The vegetables should be roasted the day before. I always roast the beets and carrots a day or two ahead of time when I make this salad. As a result, the salad is quick and simple to put together. Plus, the vegetables are tasty. They’d wilt the tender greens if they were still hot from the oven.
- Preheat the oven to 350°F and toast the pepitas. This step gives so much depth to this avocado salad dish by bringing out the rich, nutty flavor of the pepitas. Simply toast the pepitas in a small skillet over low heat, turning regularly, for about 1 minute, or until aromatic. It’s incredibly simple and well worth the effort!
On a plate, there’s an avocado salad.
Suggestions for Serving Avocado Salad
This avocado salad is a lovely addition to any meal.
Serve it with a protein of your choice, a pasta-like Spaghetti Aglio e Olio or Tagliatelle with Asparagus and Peas, or a light soup like my Asparagus Soup or Carrot Ginger Soup for supper. It would also be a fantastic addition to a brunch menu in the spring.
It goes well with any of the following dishes:
- Mini Frittata Muffins
- Vegetable Frittata
- Healthy Breakfast Casserole
- Best Shakshuka
- Homemade Bagels with Vegan Carrot Lox
Because avocados brown quickly after being sliced, it’s better to eat this salad soon away. It’s still a fantastic lunch salad if you have the ingredients on hand and slice the avocado just before serving.
Pair it with crusty bread, socca, or pita and a dollop of hummus to make it a complete meal.
|Time to Prepare: 20 minutes
Cooking Time: 1 hour
This vibrant avocado salad is a delectable and refreshing side dish! I recommend roasting the beets and carrots a day or two ahead of time, but slicing the avocados just before serving.
- 6 small beets
- 4 small carrots
- 1 cup watercress or arugula
- 4 avocados, sliced
- ¼ cup toasted pepitas
- Sea salt
- Freshly ground black pepper
- Tahini Dressing
- Preheat the oven to 400 degrees Fahrenheit.
- Beets should be roasted. Note: To allow the beets to chill before stacking into the salad, I like to do this step up a few days ahead of time. Drizzle olive oil, pinches of sea salt, and freshly ground black pepper generously over each beet on a piece of foil. Wrap the beets in foil and roast for 35 to 60 minutes, or until soft and fork-tender, on a baking sheet. The amount of time required will be determined by the size and freshness of the beets. Remove the beets from the oven, discard the foil, and allow them to cool. Peel the skins when they are cool to the touch. I like to hold them under flowing water and use my hands to remove the skins. Slice into half or quarters and chill until ready to use.
- Carrots should be roasted. Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Roast for 15 to 20 minutes, or until carrots are soft. Take them out of the oven and cut them in half.
- Combine the watercress, roasted beets, and roasted carrots in a salad bowl. Drizzle half of the dressing over the salad, then top with avocado, pepitas, and microgreens. More dressing can be drizzled over top, and more dressing can be served on the side. If desired, season with salt and pepper to taste.