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Avocados Filled with Mediterranean Salad

25 mins
10 mins
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This avocado salad recipe is unique and unmatched. Delicious grilled avocados with a mix of Mediterranean type salad based on chickpea, cherry tomatoes, olives and a very aromatic vinaigrette. You can not believe it!
Learn more about Jessica Alcántara


4 portions
  • 4 pita breads, cut into thin strips
  • 4 avocados
  • 4 teaspoons canola oil
  • 4 pinches salt
  • 4 pinches black pepper
  • 1 cup chickpea, Cooked
  • 1/4 cups cherry tomato, cut in quarters
  • 1/4 cups black olive, sliced
  • 1/4 red onions
  • 3/4 cups cucumber, with peel and diced
  • 1/2 cups lemon juice
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon peppermint
  • 1 tablespoon basil, finely chopped
  • 2/3 cups olive oil


Preheat the oven to 180 ° C.
Place the pita strips in a baking tray. Bake 10 minutes or until crisp. Reservation.
Cut the avocados in half and remove the seed. With the help of a spoon, scrape the center of the avocados a little to make the hole bigger, taking care not to get to the bottom.
Varnish each avocado with canola oil, salt and pepper. Grill in a frying pan previously hot on high heat, until you get the marks of it. Reservation.
In a bowl, mix the remaining avocados with the chickpeas, the tomatoes, the olives, the onion and the cucumber. Reservation.
For the vinaigrette, mix in a bowl the lemon juice with the garlic, salt, pepper, parsley, mint and basil. Emulsify with olive oil.
Add the vinaigrette to the salad and fill the grilled avocados and serve with the pita bread strips.


Serve with the vinaigrette and pita bread chips.


Before grilling the avocados, make sure your grill pan is very hot to obtain defined marks.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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