- Dish type
- Vegetable salad
- Avocado salad
This salad is pure heaven. Perfect for your next summer barbecue.
34 people made this
- 25g flaked almonds
- 1 tablespoon caster sugar
- 1 head leaf lettuce, torn
- 3 spring onions, chopped
- 1 Granny Smith apple, cored and chopped
- 1 avocado, peeled, pitted, and chopped
- 60g dried cranberries
- 4 tablespoons crumbled blue cheese
- 2 tablespoons red wine vinegar
- 2 teaspoons caster sugar
- salt and pepper to taste
- 4 tablespoons vegetable oil
MethodPrep:20min ›Cook:5min ›Ready in:25min
- Place the almonds and 1 tablespoon of sugar in a small frying pan over medium-low heat and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
- In a large salad bowl, mix the lettuce, spring onions, apple, avocado, dried cranberries, blue cheese and almonds.
- Whisk together the vinegar, 2 teaspoons of sugar, salt, pepper and vegetable oil. Pour the dressing over the salad and gently toss to combine.
Reviews & ratingsAverage global rating:(44)
Reviews in English (36)
- 1 tablespoon crushed pink peppercorns
- 1 tablespoon chopped drained capers
- 1/2 teaspoon flaky sea salt
- 1/2 teaspoon finely grated Ruby Red grapefruit zest
- 6 tablespoons fresh grapefruit juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped dill
- 2 firm, ripe Hass avocados&mdashhalved, pitted and cut into very thin wedges
- 1 fennel bulb&mdashhalved, cored and very thinly sliced lengthwise (2 cups)
- 1 medium Granny Smith apple, cored and thinly sliced
In a bowl, mix the pink peppercorns with the capers and salt. In another bowl, whisk the grapefruit zest with the juice, oil and dill.
On a serving platter, layer the avocados, fennel and apple, overlapping them slightly. Drizzle the grapefruit vinaigrette over the crudo and sprinkle with some of the pink peppercorn&ndashcaper salt. Serve immediately, passing the remaining salt at the table.
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 1 tablespoon canola mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups diagonally sliced celery
- 1 cup thinly sliced apple
- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped roasted unsalted almonds
- Calories 145
- Fat 10g
- Satfat 1g
- Unsatfat 9g
- Protein 5g
- Carbohydrate 10g
- Fiber 3g
- Sodium 196mg
- Calcium 9% DV
- Potassium 10% DV
- Sugars 5g
- Added sugars 0g
Apple, Almond and Raisin Chicken Salad
When it comes to a fast & delish lunch or dinner option, it doesn&rsquot get better (or easier) than chicken salad! It&rsquos definitely one of my go-to dishes when I want a delicious meal without a lot of effort. I use a store-bought rotisserie chicken to make this dish as simple as possible to put together. Just mix in your favorite ingredients and you&rsquore in business. The possibilities for this salad are endless. Some perfect add-ins are grapes, green onions, celery, nuts of all kind, and dried fruits such as cranberries, currants & apricots. I also love adding fresh herbs into my chicken salad, like dill, parsley or tarragon. I&rsquove got my favorites (almonds, apple, and raisins) in this chicken salad, so feel free to mix and match your faves!
1/3 to 1/2 cup canola mayo
1 teaspoon yellow mustard
1 teaspoon red wine vinegar
2 cooked boneless, skinless chicken breasts
1/2 Granny Smith apple, diced
1/4 cup slivered almonds, toasted
1/4 cup golden raisins
2 tablespoons fresh parsley
salt and pepper, to taste
Cut the chicken into a 3/4-inch dice.
Place the chicken in a bowl add the mayonnaise, mustard, red wine vinegar and toss well.
Add the chopped apples, almonds, raisins and parsley, toss again.
Season with salt and pepper, to taste.
Serve in a sandwich, or lay a scoop on some mixed salad greens for a light and refreshing dinner.
Avocado Potato Salad
This post may contain affiliate links. Please read my disclosure policy.
This recipe is sponsored by ALDI.
Does anyone else feel like this month just keeps getting better and better?
Two weekends ago, we got to set our clocks forward for sunny long evenings ahead — Daylight Savings ! Then last weekend, we got to bid farewell to my least favorite season of the year on Sunday and say hello to — S pring ! Then this weekend, it still gets better, because we get to celebrate my favorite holiday of the year with its promise of hope and goodness and all-things-newness — Easter !
Seriously, 2016, well done. Couldn’t have planned it better myself.
That said, though, I think Easter did sneak up on all of us extra-early this year. So for anyone else who might be in the same boat as me, looking for some fresh new recipes to go with that Easter ham, I have a tasty one for you today that I think you’re going to love. It’s everything we all love about traditional potato salad, but modernized with some lighter Greek yogurt instead of mayo, an extra handful of fresh veggies and herbs, and — you guessed it — so much avocado.
The other great thing about this salad?! It’s made entirely from ingredients from my all-time favorite little grocery store, whom I’m also happy to announce that I’m partnering with again — ALDI!
Those of you who have followed this blog for years know that I have been a mega-fan of ALDI for the past decade. I’m love the store’s business model that helps keep overhead and prices low. I have dozens of favorite ingredients there that are staples in my kitchen (especially their ever-expanding SimplyNature and organic lines of products, and always always their fresh pineapple). And as of this year, I’m now extra-excited that all of the ALDI-branded products (about 90% of the store) are completely free of certified synthetic colors, partially hydrogenated oils, and added MSG.
It just gets better and better.
Also awesome news? I recently discovered that ALDI is now selling organic avocados, which you’d better believe I snatched up in a hurry. And then promptly used to make a mega batch of my favorite guacamole. And then used a few others to make some avocado toast. And then diced some more up and added them to this awesome potato salad…which I highly recommend you do as well. Because what recipe isn’t better with avocado?!
The instructions to make it are quite simple. Just boil up a bunch of Yukon Gold potatoes (my favorite variety for creamy potato salad). Add them to a bowl with your other classic potato salad ingredients and lots of fresh avocado. Then gently toss it all tother until the salad is combined…
…and then…voila! This green goodness is all yours to enjoy. Or well, it serves at least 8, so I recommend sharing it with some family and friends. )
It’s creamy and hearty, just like traditional potato salad. But in lieu of mayo, I lightened up the sauce a bit with some plain Greek yogurt. And instead of paprika or dill, I added in some fresh cilantro and chili powder and cracked black pepper to compliment the avocado. And instead of being avocado-free? Well, let’s just say that I fully recommend adding lots of organic avocado to kick this recipe up a mega notch.
So good, so simple to make, and SO guaranteed to be a crowd-pleaser.
Enjoy, and stay tuned for some more ALDI-inspired recipes coming your way this year!
Brussel Sprout Apple Salad with Almonds Brussel Sprout apple salad recipe with almonds. Gluten Free & Vegan. Crunchy, crispy and with a sharp tangy dressing. A healthier alternative to the standard lettuce based salads. Brussel sprout apple salad is on my mind today! I haven’t been fair to you. I’ve been cooking up all these delicious dishes and haven’t been properly sharing them with you. After our two week stunt in India, we spent another two weeks in Nepal, trekking with one of my best friends from college and her cousin and now we’re in Thailand. We’ve been hopping around a bit. After months and months of fast travel (not spending more than 8 days in any one place), it’s time to slow things down a bit. Though I do love a fast paced lifestyle and am the last person to admit I want to slow down, having a place to yourself, with a kitchen at that, really is a welcome luxury. And so for the next month we’ll be holed up in an apartment off the coast of Thailand, right on the beach, with a pool and a gym. If I have to stop the traveling for a little bit, this seems like a good place to do so. So what do I spend my days doing? Stay tuned for lots of various recipes, but for today we’ll start with a brussel sprout apple salad recipe. I love salads and am always looking for new takes and different spins on the regular lettuce based salads. I can’t even remember the last time I had brussels sprouts, but I saw them in the supermarket over here and just had to come up with something, hence this brussel sprout apple salad. Simple salads are perfect. Toast some almonds, slice up an apple, shred those brussel sprouts (use a food processor if you can or a box grater). If you’ve got neither, as I do not, just use a knife and cutting board that does the trick too, though it will take you a bit longer! I chose to lightly saute the brussel sprouts, but I’m sure you could toss them together uncooked too. This brussel sprout apple salad isn’t for everyone brussel sprouts usually aren’t, but if you’re feeling creative and want something with a bit of an edge this will do the trick. For other salad recipe ideas check out my avocado cucumber salad. Avocado, pink grapefruit and tamari almond salad
When avocado season kicks off in Southern NSW, Tim and Katrina Myers of Barham Avocados are flat out – busy not only picking their 2,500 avocado trees, but making avocado oil too. Katrina's family has been growing avocados at Horseshoe Bend on the Murray River for four generations and is widely recognised for its efforts. This isn't really a recipe, rather a quick assembly job. Either way, it's just beautiful, the perfect balance of acidic citrus, creamy and delicate avocados and salty, crunchy almonds. You could add some crumbled fresh feta or goat's cheese, but it’s pretty perfect just like this.
- 2 fuerte avocados, peeled, thinly sliced
- 1 pink grapefruit, peeled, segmented
- 1 small watercress bunch
- ½ cup tamari almonds, roughly chopped
- 60 ml (¼ cup) olive oil
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- salt and pepper, to season
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the avocado, grapefruit, watercress and almonds on a platter. Combine the oil, mustard and vinegar in a small bowl, season with salt and pepper, then pour over the salad. Gently toss to combine. Done. Yum.
• Fuerte avocados are available from selected greengrocers and farmers' markets. Substitute other avocado varieties.
Recipe from Local is Lovely by Sophie Hansen, with photographs by Sophie Hansen.
Avocado Tuna Salad on Apple Slices
- Author: Kristina LaRue
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 2 servings 1 x
The key to lasting energy is protein, healthy fat, and fiber. These Avocado Tuna Salad Apple Slices have it all, a healthy tuna salad recipe without mayo.
- 1 avocado
- 8 ounce s canned albacore tuna, drained
- 2 tablespoon s sliced almonds
- freshly ground pepper to taste
- 2 apples, sliced into rounds with core removed
- drizzle of honey
- In a bowl, mix together avocado, tuna, and almonds season with freshly ground pepper.
- Serve tuna salad over apple slices with a drizzle of honey.
- Serving Size: 1/2 recipe
- Calories: 440
- Sugar: 19g
- Sodium: 285mg
- Fat: 23g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 30g
- Cholesterol: 30mg
Keywords: avocado tuna salad, how to make tuna salad, healthy tuna salad recipe
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Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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Ingredients needed to make this Shredded Cruciferous Salad:
- shredded brussels sprouts
- shredded cabbage
- shredded kale
- chicken breast
- sliced apples
- lemon juice
- olive oil
- maple syrup
- salt and pepper
This Shredded Cruciferous Salad with Grilled Chicken, Apple, and Avocado recipe is super easy to make and adaptable to your preferences.
For the shredded brussels sprouts, kale, and cabbage, I used a pre-mixed salad bag that I found at Trader Joes, called the Cruciferous Crunch Collection.
I’m pretty sure the one I bought didn’t have broccoli slaw in it, so it may be a different salad mix than the one that I linked to, OR I forgot that it’s in there lol.
However, don’t worry if you can’t find it or don’t live near a trader joes. Just make 3 cups worth of your own salad mix made of shredded brussels sprouts, kale and cabbage. Then add an extra cup of shredded kale and you are good to go!
One of my favorite parts of this recipe is the homemade mustard citrus maple dressing. You will use this to grill your chicken with AND to season your salad with.
It’s really refreshing and it adds a nice citrusy sweetness to the whole recipe.
Then, just add sliced cucumbers, avocado, apples and almonds to the salad. And some grilled chicken and that’s it!
You have a restaurant quality, delicious salad ready to be devoured. NOM.
And if you didn’t know already cruciferous vegetables are SO good for you. They are known to have anti-cancer properties, are anti-inflammatory, and are filled with antioxidants.
So while you may think you are just eating a yummy salad, you are also treating your body to so much goodness.
I’m excited that I don’t have to go all the way to Chicago just to eat this salad. Though I do have to say, it was so nice to head up there and experience some winter. (This is coming from a Florida gal).
I’m sure that’s how winter peeps feel when visiting Florida BUUUUT I really love seasons and it felt nice to experience some, even if for a few days.
What is The Healthiest Way of Cooking Salmon?
The best ways to cook salmon is by using any method that will keep it moist and tender. Overcooked salmon will become dry and awful, so be sure to watch your cooking times. One of my favorite ways to prepare salmon is using my “Quick Broil” method. Another method I love is cooking salmon in the air fryer. To do so, you can cook it 400F 7 to 10 minutes, like I did for this Air Fryer Parmesan Salmon recipe. If you want to grill the salmon, you can use the method I used for this Grilled Salmon Bruschetta recipe.
How to Make Brussels Sprouts Apple Salad Recipe
- Step 1: Make the dressing – whisk together all ingredients in a small bowl. Season with salt and pepper, and set aside.
- Step 2: Massage the sprouts – toss the shredded Brussels sprouts with half of the dressing. Use your hands to massage the dressing into the sprouts until they are softened.
- Step 3: Combine – add the apple, avocado, Parmesan cheese, and pumpkin seeds. Toss gently to combine with the remaining dressing.
Katya’s TIP: The salad is not overly sweet but you definitely taste the light sweetness from the apples. If you prefer more savory type salads, add more Parmesan cheese to balance out the sweetness. I used about 1/3 cup of Parmesan but you can add as much as 1/2 cup.
Also this salad is best served immediately, otherwise, it tends to get soggy if it sits too long.