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Avocado Salad

Nichole Dandrea-Russert, MS, RDN ·
Published June 8, 2022 ·
< 1 min read
Summary

No cooking required and only 15 minutes to prepare, this Avocado Salad is simple from a culinary perspective, and powerful from a nutritional standpoint. From the healthy fats and abundant fiber in the avocados to the prebiotic fiber and anthocyanins in the red onion to the plant-based protein and folate in the black beans, this salad supports gut, brain, heart, and immune health. Plus, it’s super satisfying and delicious!

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Yields4 ServingsPrep Time15 minsTotal Time15 mins

Avocado Salad

Ingredients

Dressing
 1 tbsp tahini
 1 ½ tbsp lime juice (freshly squeezed)
 1 ½ tbsp red wine vinegar
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 1 medium garlic clove (minced)
 ½ tsp dried oregano
Salad
 2 large avocados (firm, but ripe, cut into 1” cubes)
 ½ cup red onion (diced)
 1 cup organic tomatoes (chopped)
 1 cup arugula (chopped)
 1 cup black beans (home-cooked or BPA-free canned, drained and rinsed)
 ¼ cup cilantro (optional) chopped
 salt (optional) to taste
 ground black pepper (optional) to taste

Directions

1

Make the dressing: Whisk all ingredients together in a small mixing bowl.

2

In a large bowl gently toss together the avocado, red onion, tomatoes, arugula, black beans, and cilantro, if using.

3

Pour the dressing over top and gently mix together.

4

Add salt and pepper to taste, if desired.

Chef's Notes

Substitutions
Instead of red onion use yellow, white, or green onion.

In place of arugula use red leaf lettuce, romaine, or kale.

For the tomatoes, use whichever tomatoes you love — grape, cherry, or from your own garden!

Add more delicious nutrition
Add chopped mango for a little sweetness.

Add diced jalapeno for a little spice.

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Prepare the dressing ahead of time and store in an airtight container in the refrigerator for up to 7 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the arugula may get soggy so if you expect to have leftovers, consider adding arugula to only the portion you plan to eat.

Ingredients

Dressing
 1 tbsp tahini
 1 ½ tbsp lime juice (freshly squeezed)
 1 ½ tbsp red wine vinegar
 2 tsp maple syrup (or date paste, link in Chef’s Notes)
 1 medium garlic clove (minced)
 ½ tsp dried oregano
Salad
 2 large avocados (firm, but ripe, cut into 1” cubes)
 ½ cup red onion (diced)
 1 cup organic tomatoes (chopped)
 1 cup arugula (chopped)
 1 cup black beans (home-cooked or BPA-free canned, drained and rinsed)
 ¼ cup cilantro (optional) chopped
 salt (optional) to taste
 ground black pepper (optional) to taste

Directions

1

Make the dressing: Whisk all ingredients together in a small mixing bowl.

2

In a large bowl gently toss together the avocado, red onion, tomatoes, arugula, black beans, and cilantro, if using.

3

Pour the dressing over top and gently mix together.

4

Add salt and pepper to taste, if desired.

Notes

Avocado Salad
IngredientsDirections
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