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Simple Avocado Salad

Photo: Brie Passano; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1 salad)

Ingredients

  • 2 tablespoons chopped red onion
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large diced peeled ripe avocado
  • 4 cups baby arugula
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 134
  • fat 12.6 g
  • satfat 1.8 g
  • monofat 8.6 g
  • polyfat 1.5 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 155 mg
  • calcium 41 mg

How to Make It

  1. Combine onion, lime juice, and olive oil in a small bowl, stirring with a whisk. Add avocado; toss gently to combine. Divide arugula among 4 salad plates; top evenly with avocado mixture. Sprinkle evenly with salt and pepper.

  2. Shrimp and Avocado Salad: Combine 2 tablespoons chopped red onion, 1 1/2 tablespoons lime juice, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; stir with a whisk. Add 4 ounces peeled and deveined boiled shrimp, cut into small pieces, and 1 diced peeled ripe avocado; toss. Divide 4 cups mixed greens among 4 plates. Arrange shrimp mixture over greens; sprinkle with 1 tablespoon cilantro. Serves 4 (serving size: 1 salad) CALORIES 154; FAT 9g (sat 8g); SODIUM 197mg

  3. Sriracha BLT Avocado Salad: Combine 2 tablespoons chopped red onion, 1 1/2 tablespoons canola mayonnaise, 2 teaspoons Sriracha, and 2 teaspoons lemon juice in a small bowl; stir with a whisk. Combine 1/2 cup diced tomato, 1 diced peeled ripe avocado, and 2 slices cooked and crumbled bacon in a medium bowl; toss to combine. Divide 4 cups baby spinach leaves among 4 plates; top evenly with avocado mixture. Drizzle with Sriracha mayo; sprinkle with 1/4 teaspoon black pepper. Serves 4 (serving size: 1 salad) CALORIES 159; FAT 2g (sat 2g); SODIUM 223mg

  4. Edamame and Ramen Avocado Salad: Combine 2 tablespoons chopped red onion, 1 tablespoon lime juice, 1 tablespoon lower-sodium soy sauce, and 1 tablespoon dark sesame oil; stir with a whisk. Crush noodles from 1 (3-ounce) package ramen noodle soup (discard seasoning). Add 1/3 cup crushed noodles, 1/3 cup cooked edamame, and 1 diced peeled ripe avocado to soy sauce mixture; toss gently. Divide 4 cups chopped romaine lettuce among 4 plates; top with avocado mixture. Top with sections from 1 clementine. Serves 4 (serving size: 1 salad) CALORIES 161; FAT 4g (sat 6g); SODIUM 178mg