Avocado and chilli salad

May 17, 2013 at 4:00 a.m. ET

Some people think of avocado being a retro food partially down to its colour and prevalence at dinner parties of the 1970s. However it does not have to be this way.

Avacado and chilli salad

Both avocado and chillies are great ingredients in their own right. They also work very well together by transforming an uninspiring avocado salad into something more suited for the 21st century.

Avocado is a touted as a superfood and rightly so. It is full of oils that are wonderful for your skin and hair along with being high in many important vitamins and minerals. Yes it may be high in calories compared to other fruit and vegetables but its nutritional benefits far outweigh this.

This recipe is set off with a simple dressing. You do not need much more because the strong flavours of chilli and avocado speak for themselves.

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Avocado and chilli salad

If you like coriander add a tablespoon of freshly chopped coriander leaves to the mixed salad leaves before adding the dressing.

Serving size 1


  • 1 lime, juice of
  • 2 tablespoons of rapeseed oil
  • Pinch of salt and pepper
  • 1 avocado
  • 100 grams mixed salad leaves
  • 1/2 chilli, finely sliced


  1. First make the dressing. In a cup and using a fork, whisk together the lime juice and rapeseed oil along with the salt and pepper.
  2. Cut the avocado in half along its length. Twist it to separate the two halves then remove the stone. Using a spoon, scoop out the flesh and chop this into chunks.
  3. In a bowl place the salad leaves, chilli and avocado chunks then drizzle over the dressing.
  4. Using your hands toss the leaves so everything is evenly coated in the dressing. Ideally this salad should be eaten when freshly made.

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