Sunday, March 11, 2012

Crunchy Avocado Salad

Bobby Flay's Crunchy Avocado Salad

I do a couple of things different from Bobby Flay's recipe.  I add cilantro along with parsley, and I use black olives, and as far as the champagne vinegar goes, I use whatever flavor of vinegar I happen to have (raspberry vinegar is pretty yummy in it).  And last time I made this I used taco flavor chips.  However you make it, I think the cumin in the dressing is a key ingredient.  

A lot of times, I make this ahead of time and then just add the avocados and chips right before dinner.

Try it soon!  You will be so glad that you did!


Crunchy Avocado Salad


  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 1/2 cup pitted nicoise olives, roughly chopped
  • 1 cup canned chickpeas, drained, rinsed and drained again
  • 2 tablespoons roughly torn flat-leaf parsley
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 2 ounces blue corn tortilla chips


Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

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