Avocado Salad Recipe

Name: Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dijon Mustard; 2 Tablespoons White Wine Vinegar; 1/4 teaspoons Salt; 1/4 teaspoons Freshly Grounded Black Pepper; 4 Tablespoons Extra Virgin Olive Oil; 1 whole Tomato; 1 whole Roasted Bell Pepper; 5 sticks Crab (Imitation Crab); 1 whole Avocado; 1/2 teaspoons Fresh Parsley

Servings: persons

1 teaspoon Dijon Mustard
2 Tablespoons White Wine Vinegar
1/4 teaspoons Salt
1/4 teaspoons Freshly Grounded Black Pepper
4 Tablespoons Extra Virgin Olive Oil
1 whole Tomato
1 whole Roasted Bell Pepper
5 sticks Crab (Imitation Crab)
1 whole Avocado
1/2 teaspoons Fresh Parsley

1
Whisk the mustard and vinegar.
2
When the mustard has fully dissolved, season with salt and pepper then slowly add the oil, mixing all the time until the you have a homogenous sauce.
3
Dice the tomato along with roasted pepper and crab sticks.
4
Slice the avocado in half, place each half on a plate.
5
Divide the tomatoes, pepper and crab sticks equally.
6
Spoon over some vinaigrette, sprinkle some fresh parsley.
7
Serve.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon Dijon Mustard, 2 Tablespoons White Wine Vinegar, 1/4 teaspoons Salt, 1/4 teaspoons Freshly Grounded Black Pepper, and more.

Yes, Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Salad

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