Return to Content

Avocado Salad with Lime Vinaigrette

Avocado Salad with Lime Vinaigrette
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 4

Tufts of spiky-leaved chicory are a mildly bitter counterpoint to the bland creaminess of sliced avocado.


  • 6 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 1 garlic clove, minced or pressed
  • 2 large avocados, peeled, seeded, and cut in half
  • 1 head chicory
  • 1 small red onion, finely chopped
  • 2 tablespoons chopped fresh cilantro


1. In a small bowl, whisk together the oil, lime juice, salt, and cayenne. Stir in the garlic.
2. Cut each avocado half into 6 slices. Lay the slices in the dressing and turn them to coat all sides. Brushing off the excess dressing with a pastry brush, divide the avocado slices among 4 glass plates. Arrange the slices in a fan-shaped design to the right side of each plate.
3. Gather a few leaves of chicory together in a clump and set them on the left side of the plate. Scatter the onion over the avocado slices, then sprinkle on the cilantro. Pour the remaining dressing over all. Chill briefly or serve at once.
Updated Thursday, October 14th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.