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Avocado Olive Salad

SUBMITTED BY: 4CTumbleweed

"A fresh and simple way to spruce up the avocado."
PREP TIME  15 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons capers
  • 1 clove garlic, minced
  • 2 small limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • 20 black olives, thinly sliced
  • 4 avocados - peeled, pitted and diced

DIRECTIONS

  1. In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by KymInNM
This was pretty tangy and a little bit sweet. I used a whole can of olives (20 was about half a can), and instead of dumping 1/2 cup of cheese into the salad, I grated a small amount over each serving (more would have been too rich for me). Because I didn't use as much cheese, I added more salt. I think this would probably be best tossed with greens--especially arugula. Next time, I'll add a few more capers. I'll probably use the dressing for other salads, as well. UPDATE: I made this again and increased the capers, used only 1 lime, omitted the cheese, and tossed it with arugula. Even better! I think the biggest difference was reducing the lime juice--much less puckering, and the salad didn't seem as sweet.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2006 by Bill Lester
This is a very simple but tasy recipe. I don't like capers, so these were omitted. Instead I used canned artichoke hearts, drained and sliced in half. Delicious!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2007 by jenlawson84
Really easy. A little tangy but still very good. Replace the capers with artichokes for a different flavor.

2 users found this review helpful


 
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Recipe Submitter:

4CTumbleweed
Photo by Allrecipes
Cooking Level: Expert
Home Town: Sidney, Nebraska, USA
Living In: Bloomfield, New Mexico, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 482

  • Total Fat: 44.1g
  • Cholesterol: 10mg
  • Sodium: 697mg
  • Total Carbs: 20.9g
  •     Dietary Fiber: 11.8g
  • Protein: 9.7g

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