Avocado Salad

June 1, 2020  •  Salads, Side Dishes

I’ve been eating a lot of avocados lately – partially because I just love them, but also because the man in my life grew up with Puerto Rican parents and avocados were ever present during his childhood in California. I created this avocado salad recipe for a Puerto Rican themed dinner I hosted back in early March – just a day before things shut down in Colorado thanks to COVID-19. Serve this rich salad with flank steak with chimichurri sauce like I did, with maybe some simple rice.

5.0 from 1 reviews
Avocado Salad
Prep time
Total time
Recipe type: Salad
Serves: 6 to 8
  • ½ cup raw pepitas (green pumpkin seeds)
  • ½ cup chopped radishes (about 6 medium)
  • ½ cup chopped green onions
  • ½ cup chopped fresh cilantro
  • 1 medium jalapeño, seeds and membranes removed, chopped
  • 4 large just-ripe avocados, pitted and cut into large chunks
  • ¼ cup lime juice (about 2 to 4 limes)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • ½ teaspoon fine sea salt
  1. Combine the pepitas, radishes, green onions, cilantro, jalapeño, and avocados in a large bowl.
  2. Combine the lime juice, olive oil, honey, and salt in a small covered container and shake well to mix.
  3. Pour the dressing over the salad and toss gently to combine.



One Comment  •  Comments Feed

  1. Mary Jo Morris says:

    Michele, I’m going to make this with tiny shrimp on a bed of Boston lettuce. It looks fabulous! Thanks for another amazing recipe. Beautifully photographed, too.

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