3 Fab Avocado Salads

Avocado Salads

Salad #1: Avocado salad with kale & pink grapefruit


  • 3 cups of kale leaves, shredded
  • 1 pink grapefruit, peeled and cut into chunks
  • 1 or 2 avocados, cut into chunks
  • 3 tablespoons of almonds, coarsely chopped
  • Home made citrus vinaigrette (see instructions below)


  1. Place the shredded kale in a big bowl and drizzle all small amount of vinaigrette. (For instructions about how to make the vinaigrette, see below.)
  2. Use your hands to gently work the kale for a few minutes; rubbing the kale for a while makes it more tender.
  3. Place kale on each plate. Top with grapefruit, avocado and almonds.
  4. Drizzle with more vinaigrette.

How to make the vinaigrette

In a small bowl, combine ½ cup of high quality olive oil with 2 tablespoons of orange juice and 1 tablespoon of grapefruit juice. Mince 2 cloves of garlic and stir into the vinaigrette. Add salt and freshly ground black pepper to taste.

Let the vinaigrette rest for at least 15 minutes to allow the flavors to combine. Afterwards, whisk it again because the oil might have migrated to the top.

Salad #2: Avocado Chicken Salad


  • 1 lime
  • 1 avocado
  • 2 teaspoons of Dijon mustard
  • 1 garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup of cooked shredded chicken
  • 1 radish, thinly sliced
  • Chives, to taste
  • 1 tomato, sliced into boats
  • 1 boiled egg, halved


  1. Squeeze the juice from the lime into a bowl, and add avocado, mustard, garlic, salt and pepper. Mash together.
  2. Mix in chicken, radish and chives.
  3. Before serving, garnish with tomato and egg. You can also sprinkle some extra chives over the dish.

Salad #3: Avocado Salad Sandwich


  • 1 can (15 ounce) of chickpeas
  • 1 big avocado
  • 1 lime
  • ¼ cup of fresh chopped cilantro
  • 3 tablespoons of chopped red onion
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 slices of bread
  • Fresh spinach leaves for garnish


  1. Rinse the chickpeas and leave to drain.
  2. Smash the chickpeas with the avocado in a bowl.
  3. Squeeze the lime and add the juice to the bowl.
  4. Gently mix in cilantro and red onion. Add salt and pepper, to taste.
  5. Spread on the bread slices.
  6. Garnish with fresh spinach leaves.