In the spirit of warmer winter weather, I made a hearty and quick avocado salad. One of the most popular recipes on this site is a simple chickpea/avocado salad (also, good example of how far my photography has come!) I thought I would update it a bit with a couple of additions and tweaks to make the avocado salad a perfect lunch salad. I sometimes forget how awesome different varieties of lettuce can be and I picked up a head of butter lettuce at the co-op the other day that pairs well with the zing of the lime and the creaminess of the avocado.
- 2 cups shredded Lettuce*
- 1 ripe avocado, cubed
- 1 cup chickpeas, drained and rinsed
- 4 scallions, diced through part of the greens
- ½ cup cooked brown rice
- 1 ounce cojita cheese
- 2 tablespoons minced cilantro
- 2 tablespoons Lime Juice
- 1 tablespoon Olive Oil
- 2 teaspoons honey
- Pinch of Salt and Pepper
- In a large bowl, toss together shredded lettuce, avocado, chickpeas, scallions, cooked rice, and cojita cheese.
- In a separate bowl, whisk together ingredients for the dressing, Pour over the salad and toss until salad is coated.
Variations for the Avocado Salad
The lovely thing about this simple salad is that it can serve as a base for many additions. I usually make this salad for a quick lunch but it could easily be a nice side for dinner.
Vegan: Luckily this salad is fairly easy to make vegan. Drop the cotija cheese and swap in your favorite vegan substitute for honey.
Grains: I like to mix up my grains. Einkorn and millet are also really nice in this salad.
Lettuce: As mentioned in the notes, I use butter lettuce for this salad (not all lettuce is created equal) but spinach works well.