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Provides heart-healthy monounsaturated fats, fiber, and potassium.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (chopped) of Avocado chopped salad (150 g) has 168 calories. That works out to 112 calories per 100 g. It contains 11.1 g of carbs, 2.3 g of protein, 13.7 g of fat and 7.2 g of fiber. Its 0.2 mg of Copper covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Avocado chopped salad brings diced avocado together with chopped vegetables and herbs; the exact mix varies by recipe. It is a fresh, flexible salad rather than a single fixed preparation. In many versions, tomato, cucumber, onion and lemon add colour and brightness, while the avocado stays in soft pieces instead of being mashed.
Its creamy texture and mild flavour contrast with crisp vegetables and a tangy dressing. Serve it as a light lunch, alongside grilled food, or as part of a shared table; it also works well tucked into a wrap. The avocado contributes fibre and mostly monounsaturated fat, so the salad is more substantial than a plain vegetable mix. For a lighter dressing, use plenty of lemon and herbs with just a little oil.
Selected: 100 g
112
KCAL / 100G
Carbs
7.4g
· 3% DV
Protein
1.5g
· 3% DV
Fat
9.1g
· 12% DV
Fiber
4.8g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 5% · Fat 70%
Vitamins
Folate
67µg · 17% DV
B5
0.74mg · 15% DV
Vitamin K
16.8µg · 14% DV
B6
0.18mg · 11% DV
Minerals
Potassium ⭐
421mg · 12% DV
Magnesium
24mg · 6% DV
Phosphorus
39mg · 6% DV
Calcium
18mg · 2% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 112 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.31g
MONOUNSATURATED
5.78g
POLYUNSATURATED
1.19g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Avocado chopped salad commonly combines avocado with finely chopped tomato, cucumber, onion, and fresh herbs. Lemon or lime juice and olive oil make a simple dressing. Ingredients vary by recipe, so add chilli, parsley, or mint if you want a sharper or more herb-forward salad.
Lemon or lime juice helps slow browning in avocado chopped salad by limiting the avocado’s contact with air. Toss the avocado with the juice as soon as you cut it, then cover the salad tightly and refrigerate it until serving.
You can prep the vegetables for avocado chopped salad ahead, but add the avocado and dressing shortly before serving. Cut avocado browns and softens, while chopped tomatoes can release liquid. Keep the prepped ingredients covered and chilled separately.
The avocado for avocado chopped salad should yield slightly to gentle pressure without feeling mushy. A very firm avocado is difficult to chop and tastes less creamy; avoid fruit with deep soft spots or damaged flesh.
Avocado chopped salad is best eaten fresh, but leftovers can be refrigerated in an airtight container and used by the next day. The avocado may darken and watery vegetables may soften, so discard the salad if it has been left at room temperature for a prolonged time.
Avocado chopped salad pairs well with grilled fish, chicken, beans, or roasted vegetables. Its bright, fresh flavour also works alongside tacos or other spicy dishes. Serve it as a side rather than leaving it dressed on the table for hours.
Use an avocado that is ripe but still holds its shape, and cut it into cubes with a sharp knife. Fold it gently into the other avocado chopped salad ingredients with a large spoon instead of stirring or crushing it.
A simple lemon or lime juice and olive oil dressing suits avocado chopped salad because it brightens the creamy avocado without overpowering it. Add salt and pepper just before serving, and use a little chilli or vinegar if you want more bite.
Yes, avocado chopped salad can go in a lunchbox if it is kept cold and packed in a sealed container. Add citrus juice to the avocado, and transport the dressing separately when possible to reduce browning and keep the chopped vegetables crisp.
Cilantro, parsley, and mint all work well in avocado chopped salad, but each gives it a different character. Cilantro brings a fresh, citrusy note, while parsley is milder and mint makes the salad especially refreshing. Chop the herbs finely and add them just before serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.