For salads, be sure to choose a ripe avocado. Before cooking, remove the skin and bones from it.

1. Salad with avocado, tomatoes and cucumbers

Ingredients

• 6 medium tomatoes;
• 2-3 medium cucumbers;
• 2 avocados;
• ½ red onion;
• ½ bunch of parsley;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of lemon juice;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Cut the tomatoes, cucumbers and avocado into large pieces, and the onion into thin strips. Add chopped parsley, oil, lemon juice, salt and pepper and stir to combine.

2. Avocado, chicken and corn salad

Ingredients

• 2 fried or baked chicken breasts;
• 2 avocados;
• ¼-½ red onion;
• 100 g canned corn;
• several sprigs of parsley;
• 2 tablespoons lime or lemon juice;
• 2 tablespoons of olive oil;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Cut the cooled meat into arbitrary pieces or disassemble into fibers. Cut the avocado and onion into small cubes.

Add corn, chopped parsley, citrus juice, oil, salt and pepper to the prepared ingredients. Mix the salad well.

3. Salad with avocado, shrimps and tomatoes

Ingredients

• 2 cloves of garlic;
• 4 tablespoons of olive oil;
• 250 g of peeled shrimp;
• 200 g cherry tomatoes;
• 1 avocado;
• 100 g of a mixture of lettuce leaves;
• 2 tablespoons of lemon juice;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Crush the garlic with the flat side of a knife. Heat half the oil in a frying pan, put the garlic and shrimp in it. Fry the shrimp, stirring, for about 5 minutes. Then transfer them to a paper towel to drain excess oil.

Cut the tomatoes in half, cut the avocado into large pieces and chop the lettuce leaves. Add the cooled shrimp to the ingredients. Drizzle the salad with the remaining oil, lemon juice, salt and pepper mixture.

4. Salad with avocado and eggs

Ingredients

• 3 eggs;
• 1 avocado;
• ¼-½ red onion;
• a few green onion feathers;
• several sprigs of parsley;
• 2 tablespoons of mayonnaise;
• 1 teaspoon lemon juice;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Hard boil eggs, cool and peel. Cut the eggs into large pieces, and the avocado and red onion into small cubes. Chop green onion and parsley.

Add mayonnaise, lemon juice, salt and pepper to the prepared ingredients and mix thoroughly.

5. Salad with tomatoes and mozzarella in avocado boats

Ingredients

• 2 avocados (for this recipe, avocados need to be cut in half and not peeled);
• a few cherry tomatoes;
• 80 g mozzarella;
• 1-2 teaspoons of olive oil;
• seasoning “Italian herbs” – to taste;
• salt – to taste;
• ground black pepper – to taste;
• a few sprigs of basil;
• a little balsamic sauce – optional.

Cooking

Scrape some of the pulp out of the avocado halves with a spoon. Cut it into cubes and place in a bowl. Add quartered tomatoes, mozzarella cubes, oil, Italian herbs, salt and pepper and stir to combine.

Arrange the salad among the avocado baskets. Garnish with chopped basil. Drizzle with balsamic sauce if desired.

6. Salad with avocado, tuna and cucumbers

Ingredients

• 2 medium cucumbers;
• 3 avocados;
• 1 red onion;
• 300 g canned tuna;
• ½ bunch of parsley;
• 2 tablespoons of lemon juice;
• 2 tablespoons of olive oil;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Cut the cucumbers into thin semi-circles, the avocado into thin slices, and the onion into small strips. Lightly mash the fish with a fork and add to the prepared ingredients.

Add chopped parsley, lemon juice, oil, salt and pepper and mix well.