Herbed Avocado Chopped Salad Recipe

This chopped salad recipe will add great variety to your salad routine.
  • Ready in: 15 minutes
  • Prep time: 15 minutes
  • By:
  • Servings: 6

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  • 1¼ cups canned light coconut milk
  • ¼ ripe avocado, pitted, peeled and chopped
  • 18 ounces chopped Romaine lettuce
  • 2 medium tomatoes, seeded and chopped
  • 1 medium cucumber, seeded and chopped
  • Chopped red onion, optional
  • Shredded cheese or blue cheese, coutons, optional

cooking methods

  • No bake/cook


  1. In a blender, combine first 3 ingredients; blend until smooth. Salt and pepper as desired.
  2. In large bowl, combined remaining ingredients with desired amount of dressing. Toss to coat.
  3. Divide salad among 6 salad plates.

Makes 6 servings.

Make Ahead: Prepare step 1; place in a storage container. Refrigerate up to 2 days.

Note: Leftover salad dressing can be stored in refrigerator up to 1 week.

For remix Shrimp & Veggie Chowder recipe: Place remaining ½ cup canned light coconut milk (left in can) in a store container. Refrigerate up to 2 days.

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Rated 4 out of 5 by from Avocodo Salad The salad itself was really good, But I thought the dressing could have used a little more season or flavor. I would make again and possibly change it up. I added the additional avocado and garlic pepper crispy onions
Date published: 2018-03-14
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