Avocado Salad

Avocado Salad

Enjoy this flavorful and colorful salad.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 6)

Ingredients(Servings: 6)

1 head


a splash


40 g (1.4 oz)



2 pieces

1/2 clove

1 Tbsp


100 ml (3.4 oz)

50 ml (1.7 oz)

1/2 tsp

1/4 tsp

a dash


  1. Tear apart the lettuce. Cut the avocado into bite-size pieces and sprinkle on the lemon juice. Boil the green beans and cut into 3 - 4 cm (1.5 in.) lengths. Thinly slice up the onion and soak it in water. Cut each cherry tomato in half.
  2. Next, make the croutons. First cut the bread into 5 - 6 mm (1/4 in.) cubes. Slowly saute the garlic until golden, then add in the bread cubes. Continue to carefully move around until the bread has browned. Spread out on a paper towel to cool and remove excess oil.

    • Feel free to use store-bought croutons as well.
  3. Mix (B) to prepare the dressing.
  4. Place the lettuce on a plate. After drying, spread out the onions on top. Next, pile on the cherry tomatoes, green beans and avocado. Sprinkle on the croutons, and finally pour on the dressing.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.


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