Avocado is not only useful in the kitchen to prepare the classic guacamole known in Mexico, you can also prepare delicious salads with avocado and give your body an excellent source of healthy fats.

If you want to get the most out of this fruit full of healthy fats, try these simple and delicious recipes.

Assorted salads with avocado

We love guacamole – in fact, we are going to give you a light version of this Mexican recipe – but avocado is an ingredient that looks great in many preparations. Do you want ideas?

Avocado and orange salad

If you are looking for a nutritious salad, not too heavy but very refreshing, try this one with avocado and oranges. You will fall in love.


  1. 3 endives.
  2. 1 red endive.
  3. 3 medium oranges.
  4. 2 avocados to the point.
  5. 30 g of boneless raisins.
  6. 1 lemon.
  7. 2 tablespoons of olive oil.
  8. 1 skimmed yogurt.
  9. 1 sprig of coriander.
  10. Pepper and salt.

Here you have a delicious and refreshing avocado and orange salad, a vegetarian recipe and very easy to make, which only requires 15 minutes of preparation.

A salad that, although it is not very light (it has 386 calories per serving), all its fats are healthy, and it gives you everything you need to face a day with energy.


  1. Prepare the oranges:First, remove the skin from one of the oranges with the help of a peeler, avoiding the white part, and cut into very fine julienne strips and reserve. From the other two, remove the ends and peel them completely on a board with the help of a long and flexible knife, leaving the pulp exposed, without the white layer. And then, take out the slices and reserve them too.
  2. Prepare the avocados. First of all, cut the avocados in half lengthwise, skirting the central bone, and empty them with the help of a spoon. And then cut them into slices and reserve them drizzled with lemon juice.
  3. Prepare the rest of the ingredients. If the raisins are very dry, you can soak them with a little orange juice. And you wash the endives, remove their base, the parts in half, and cut them into thick julienne strips.
  4. Make the dressing. Blanch the orange peel that you had cut into julienne in boiling water for half a minute, and cool. Once blanched and cooled, drizzle it with a splash of lemon juice, and mix it with some chopped coriander leaves and olive oil, a touch of salt and pepper, and the skimmed yogurt.
  5. Assemble the plate and serve. You just have to mix the endives with the raisins, the avocado slices and the orange segments, and as an accompaniment the orange and yogurt dressing in a bowl, so that everyone can put the amount they want.
  6. Avocado and red fruit salad with orange sauce

If you want to bring spring to your table, try this delicious 100% vegan salad packed with nutrients and vitamins. An explosion of color and flavor.


  1. 1 avocado.
  2. 2 cups baby spinach.
  3. 2 cups mixture of mallow and basil leaves, and beet and chard sprouts.
  4. 8 strawberries.
  5. 16 strawberries.
  6. 12 cherry tomatoes.
  7. 1 tablespoon of peeled hemp seeds.
  8. 1 lemon.
  9. 1 orange.
  10. 1 tablespoon of olive oil.
  11. 1 medjool date, pitted.
  12. Salt and pepper.
  13. 1 tablespoon of poppy seeds.

Salads are endless, but none are as colorful and springy as our avocado and red fruit salad with orange sauce. A super easy to make dish that is not only vegetarian, but also 100% vegan (without a trace of ingredients of animal origin), and packed with nutrients and vitamins.


  1. Make the orange sauce. Squeeze the lemon and reserve half of the juice. Squeeze the orange, and mix its juice with the remaining lemon, the oil, the date and a touch of salt and pepper. Beat everything with the help of a mixer until you get a smooth mixture. And finally add the poppy seeds.
  2. Prepare the avocado and the red fruits. Peel and cut the avocado into cubes of about 2 cm and add the lemon juice that you had reserved so that they do not oxidize. Wash the strawberries and cherry tomatoes and cut them in half. And wash the strawberries.
    Assemble the salad. In a salad bowl, arrange the spinach and the rest of the leaves, ensuring that they are well mixed. Add the red berries, the avocado cubes, the hemp seeds, and a touch of the orange sauce. And put the rest in a bowl in case someone wants more.
  3. Egg stuffed with avocado and ham

An easy, inexpensive, very nutritious dish that is different from the classic stuffed egg; with ham, instead of tuna, and avocado, instead of pepper.


  • 8 medium eggs.
  • 100 g of mayonnaise.
  • 1 tablespoon of Dijon mustard.
  • 150 g of sliced ​​serrano ham.
  • Fresh parsley.
  • ½ avocado.
  • 1 lemon

Whenever we talk about a stuffed egg, it is very often associated with the typical stuffed egg of tuna and mayonnaise. But there are endless possibilities beyond tuna. Like, for example, changing it for ham as the main ingredient of the filling and adding avocado as a decoration instead of the classic pepper strips. An easy, inexpensive and different recipe that you can have ready in about 40 minutes or so. Do you dare to try it?


  1. Reserve part of the parsley to decorate and wash, dry and chop the rest.
  2. Put a pot of water on the fire and, when it boils, add the eggs. Cook them for 10 minutes and then let them cool in ice cold water.
  3. Peel them and cut them in half lengthwise. Separate the yolks from the whites, taking care that they do not break.
  4. Chop the serrano ham reserving two slices to make a crisp.
  5. Mix the egg yolks with the finely chopped ham in a bowl. Then add the mayonnaise, Dijon mustard, and chopped parsley.
  6. Bake the reserved ham slices for about 10 minutes at 180ºC. Then, flip them over and bake for 5 more minutes. Remove, let cool and cut each slice into 8 pieces.
  7. Squeeze the lemon. Peel the avocado, cut into slices and pour with the juice.
  8. Fill the egg white with the yolk mixture and spread the avocado and the crunchy ham over them.
  9. Finally, garnish with the remaining fresh parsley.

Get a more complete plate:

If you want a more complete recipe that will serve you, for example, as a single dish, you can serve the stuffed egg on a bed of salad sprouts. Thus, to the high nutritional power of the egg, ham and avocado – very rich in proteins and vitamins – you add an extra fiber.



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