Crunchy Avocado Salad

Crunchy Avocado Salad

Toss avocados, tomatoes, olives and chickpeas with an olive oil and vinegar dressing that's filled with cumin, paprika and parsley. Serve with tortilla chips for a crunchy finish.

Prep time:
Cook time:

Serving size: 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

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.


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