Avocado walnut salad Calories

Choose an avocado that yields slightly to gentle pressure but has no soft, sunken spots. A very firm one is difficult to slice, while an overripe avocado can collapse into the greens instead of holding its shape.

Toss or brush the cut avocado with lemon juice, then assemble the avocado walnut salad close to serving time. Browning happens when the cut surface meets air, so covering leftovers tightly can slow it, though it will not prevent it completely.

A simple lemon-and-olive-oil dressing works well for avocado walnut salad. Season it with salt and pepper and add it gradually; a heavy or creamy dressing can overpower the avocado and walnuts rather than complement them.

You can prepare the greens and dressing ahead, but wait to cut the avocado and toss the salad until serving. Keep the washed greens thoroughly dry and store the walnuts separately so they stay crisp.

Avocado walnut salad pairs well with grilled fish, chicken, or a bowl of soup. For a simple lunch, serve it with bread; for a more substantial plate, add a protein such as beans or an egg.

Toasting the walnuts is optional, but it brings out their flavor and adds crunch to avocado walnut salad. Use a dry skillet over moderate heat, stir frequently, and let them cool before adding them to the greens.

Add the walnuts to avocado walnut salad just before serving. Dressing and moisture from the greens soften them over time, so store toasted or raw walnuts separately if you are preparing the other ingredients in advance.

Add chickpeas, lentils, a boiled egg, or grilled chicken to turn avocado walnut salad into a more filling meal. Mix in the additions gently just before serving to avoid crushing the avocado or bruising the leaves.

Avocado walnut salad is usually served cool or at room temperature, not hot. If you add warm ingredients such as grilled chicken, let them cool slightly first so the greens do not wilt and the avocado stays fresh.