Who doesn’t love avocado in a salad? I know I do.
This is an easy vegan avocado salad with a bunch of goodies in it. Rich in nutrients, healthy fats and downright tasty; this avocado salad is the ideal choice for the busy worker, active athlete, or health junkie.
What’s in this avocado salad?
Avocado
Yellow & red bell pepper
Cherry tomatoes
Mixed greens
Sunflower seeds
Black sesame seeds
Olive oil
Lemon Juice
Salt
Pepper
For a more exciting option to the common salad; a summer salad inspiration and for a great way to up your vegan vitamin E intake, this avocado salad’s for you.
What does avocado pair well with?
Avocado goes great with some fresh cracked black pepper, salt and black sesame seeds. Pairing it with leafy greens such as kale, romaine lettuce and rocket really helps accentuate the creaminess of the avocado.
Avocado has quite a rich taste and goes well with complementary tangy flavours, like tomato and bell pepper.
Benefits of avocado and tomato pairing
Other that the fantastic flavour combination, consuming avocado with tomato boosts the absorption of lycopene by 5x.
Lycopene is an antioxidant which provides sun protection, as well as being beneficial for heart health.
How to keep avocados fresh
Avocados tend to tarnish, similar to bananas, you can prolong the life of the cut avocado with olive oil and lemon juice.
The citric acid in the lemon juice helps to prevent browning as it provides antioxidants to what is essentially, oxidisation.
How long does it last in the fridge?
Chopped avocado can last up to 3-4 days in the fridge. Granted that you keep it in an airtight container and ensure it gets a good coating of lemon juice to help prevent browning.
This vegan avocado salad is easy to make, tasty and a powerhouse of nutrients. I personally like it as a light lunch or a nutritious post-workout salad.
If you like this recipe feel free to bookmark and share it with you family and friends – drop a comment or even suggest how you’d change it!
| Prep Time | 15 Minutes |
| Passive Time | 15 Minutes |
| Servings |
People
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- 1 Avocado
- 1 Mini Yellow Bell Pepper
- 1 Mini Red Bell Pepper
- 6 Cherry Tomatoes
- 100 Grams Mixed Leaf Salad
- 30 Grams Sunflower Seed Kernels
- 30 Grams Black Sesame Seeds
- 2 Tbsp Extra Virgin Olive Oil
- 1 Lemon
- Himalayan Pink Salt To taste
- Black Pepper To taste
Ingredients
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- Wash the bell peppers, cherry tomatoes, mixed greens well, using a salad tosser or sieve to drain well.
- Peel and cut an avocado lengthways, chopping into thirds, we want big chunks in this salad, set aside.
- Chop the cherry tomatoes into quarters and bell pepper into circular slices, set aside.
- Lay out the mixed greens in a salad bowl, layer with cherry tomatoes, bell pepper and avocado so it’s nicely mixed, careful not to break up the avocado.
- Sprinkle some sunflower seeds and black sesame seeds on top of the salad. Squeeze a lemon and coat the salad well, follow up with a drizzle of extra virgin olive oil, a crack of black pepper and a sprinkle of salt to your taste.
- With a salad pincer, gently toss the salad so it’s well coated in the dressing and seeds, again, being gentle to maintain the avocado chunks’ shape.
- Serve and enjoy on its own or as a nutritious side salad.
Holds for up to 3 days in the fridge, eat within the first day for best results.
