CRISPY AVOCADO SALAD
Make and share this Crispy Avocado Salad recipe from Food.com.
Provided by Jay 22
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Only use half the can of chickpeas.
- Mix together all the ingredients in a large bowl except for the tortilla chips.
- Mash the avocado with a fork.
- Fold the salad over a few times to mix.
- Then top with the blue Tortilla chips and fold salad again.
Nutrition Facts : Calories 315.2, Fat 22.4, SaturatedFat 3.2, Sodium 761, Carbohydrate 27.8, Fiber 10.5, Sugar 3.2, Protein 5.8
CRUNCHY AVOCADO SALAD
Steps:
- 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.
CRISPY BACON AND AVOCADO SALAD
My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.
Provided by Sherrie-pie
Categories Low Protein
Time 11m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
- Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
- Wash and dry the lettuce. Shred it and put it into the bowl.
- Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
- Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
- Allow to drain on kitchen towel.
- Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
- Serve while the bacon is still warm with the jug of French dressing.
Nutrition Facts : Calories 469.6, Fat 43.2, SaturatedFat 9.9, Cholesterol 30.8, Sodium 409.3, Carbohydrate 15.7, Fiber 6.3, Sugar 6.5, Protein 8.2
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