Crunchy Avocado Salad
Itís good to think beyond lettuces when it comes to picnic salads, and go with chunky things that will hold up better en route. Here, bites of avocado mingle with juicy, meaty tomatoes, chickpeas, olives, and, some southwestern spices and crunchy bits of tortilla chip.
Prep time:
Cook time:
Yield: 4 servings
Serves: 4
Calories per serving: 270
Ingredients:
Cook time:
Yield: 4 servings
Serves: 4
Calories per serving: 270
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortillas chips
Directions:
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.