Avocado and Fruit Salad Recipe - Allrecipes.com
Avocado and Fruit Salad Recipe
  • READY IN 25 mins

Avocado and Fruit Salad

Recipe by  

"I invented this quick and easy salad to keep lunch cool in summertime. Avocado, fresh fruit, and sweet onion with lime juice just seemed natural!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

  1. Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2009

I cannot find a thing I don't like about this salad. I added pineapple chunks b/c I had some and wanted a little more fruit then just the peaches. Nice and cool. Sweet and creamy. Thank You,Galax.

 
Most Helpful Critical Review
Aug 12, 2007

The flavors were not bad together but mine got all mushy when I mixed it together (maybe over ripe avocado). A little less onion next time.

 
Sep 16, 2009

The recipe calls for sweet onion but the picture shows a red onion so that's what I used. Very good!

 
Apr 13, 2009

Not a fan of fruit in a salad, but the dressing was so good. overall it was a little sweet for a salad, but I would make it again.

 
Aug 12, 2007

I really liked this recipe. I have a peach tree full of ripe fruit so this was another way to use up my bounty.

 
Jun 24, 2010

I brought this to a cookout, and it was a great cold side. The flavors mixed well, and the avocados didn't turn brown, because of the lime. Very easy!

 
Aug 29, 2012

I wasn't sure about this but had all the ingredients that I needed to use up so I tossed them together. Surprisingly good! The tart/sweet/creamy flavors complement each other well.

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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