Crunchy Avocado Salad
This vibrant and easy-to-make salad combines creamy avocado, fresh beefsteak tomatoes, briny Nicoise olives, and hearty chickpeas, all tossed in a fragrant dressing of champagne vinegar, olive oil, cumin, and smoked paprika. Finished with a satisfying crunch from blue corn tortilla chips, it's a quick, healthy, and flavorful dish perfect for a light meal or side.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Colander
Ingredients
Main
- 2 ripe avocados peeled, pitted and diced
- 2 ripe beefsteak tomatoes diced
- 1/2 cup pitted nicoise olives roughly chopped
- 1 cup canned chickpeas drained, rinsed and drained again
- 2 tablespoons roughly torn flat-leaf parsley
- 1/4 cup champagne vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 ounces blue corn tortilla chips
Instructions
- 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.
Notes
For optimal results, ensure avocados are ripe but still firm enough to dice without becoming mushy; dice them just before assembly to minimize browning. The champagne vinegar provides a delicate tang; a good quality extra-virgin olive oil is crucial for the dressing's body and flavor. Balance the cumin and smoked paprika to enhance, not overpower, the fresh ingredients. The key to this salad is the textural contrast, so add the blue corn tortilla chips just before serving to maintain their crispness. Adjust salt and pepper to taste; consider a pinch of chili flakes for a subtle kick.