Sliced Avocado Salad Recipes

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SLICED AVOCADO SALAD

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 19



Sliced Avocado Salad image

Steps:

  • Preheat the oven to 375 degrees F.
  • Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
  • Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
  • Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.

1/4 cup unsalted shelled pumpkin seeds
1/4 cup unsalted shelled sunflower seeds
1/4 cup puffed rice cereal
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/2 teaspoon lime zest
4 avocados
Pickled Onions, recipe follows
Good-quality olive oil, for serving
Crumbled cotija cheese, for serving
Flaky sea salt
Lime wedges, for serving
1/3 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 1/2 cups thinly sliced red onion

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