This avocado salad recipe is unique and unmatched. Delicious grilled avocados with a Mediterranean-style salad mix of chickpeas, cherry tomatoes, olives, and a very aromatic vinaigrette. You won't believe it!
1 tablespoon basil, finely chopped lighter version
2/3 cups olive oil, 0 1/4 for a versi
Preparation
25 mins
10 mins
Low
Preheat the oven to 180°C.
Place the pita bread strips on a baking sheet. Bake for 10 minutes or until crispy. Set aside.
Cut the avocados in half and remove the pit. Using a spoon, scoop out a bit of the center of the avocados to make the hole larger, being careful not to go all the way to the bottom.
Brush each avocado with canola oil, salt, and pepper. Grill in a preheated high heat grill pan until grill marks appear. Set aside.
In a bowl, mix the leftover avocado with the chickpeas, tomatoes, olives, onion, and cucumber. Set aside.
For the vinaigrette, mix in a bowl the lemon juice with garlic, salt, pepper, parsley, mint, and basil. Emulsify with olive oil.
Incorporate the vinaigrette into the salad and fill the grilled avocados, serving with the pita strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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