Fresh Avocado Salad With Cottage Cheese
Fresh Avocado Salad is a fresh and colorful recipe, perfect for the summer season. The star of the dish is this tropical fruit, originally from Central America and now also grown in Europe, where it has found its ideal habitat, thanks to the warm climate and fertile lava soil.
Nutritious and rich in good fats, it is considered a real super food with many beneficial properties; and not only that: the delicate taste and the soft and full-bodied pulp make it suitable for a thousand different gastronomic uses. Here we propose it in a salad, combined with black and green olives, capers, baby spinach and red and juicy tomatoes. To give creaminess and a pleasant acidic note to the dish, we also added some cottage cheese, so as to obtain a nutritious and satiating main dish.
What is Avocado Salad?
The avocado, often hailed as "green gold," has a rich culinary history that dates back thousands of years to Central and South America, where ancient civilizations like the Aztecs and Incas prized it for its creamy texture and nourishing properties. It wasn't until the 20th century that avocados began to gain widespread popularity in the United States, especially in states like California and Florida where the fruit could be cultivated locally. By the 1980s and 1990s, avocados had become a staple in American kitchens, fueled by the rise of health-conscious eating and the growing influence of Latin American cuisine.
Salads, in particular, became a favorite vehicle for showcasing avocado's buttery richness—balancing its mild flavor with citrus, tomatoes, greens, and proteins. From Cobb salads to modern grain bowls, the American point of view embraces avocado as both a luxurious texture enhancer and a symbol of wellness. Today, avocado salads are seen as not just a dish but a lifestyle choice, embodying freshness, health, and the cultural melting pot that defines contemporary American cuisine.
Pro Tips for The Best Avocado Salad
- For optimal texture, select avocados that yield slightly to gentle pressure but are not overly soft. Overripe avocados can become mushy and overpower the salad’s balance.
- Add salt, pepper, and extra virgin olive oil just before serving to maintain the crispness of the vegetables and the vibrancy of the dressing.
- Let the salad sit for about 10 minutes at room temperature after mixing to allow the flavors to meld, but avoid serving it ice-cold as this dulls the avocado's creaminess.
What Else Can I Add to This Salad?
To elevate your avocado salad, try adding ingredients like sweet mango, crunchy nuts for extra flavor and texture. A touch of red onion, fresh herbs, or a splash of balsamic glaze can also enhance the taste. Mix and match based on what you love, keeping a balance of creamy, crunchy, and fresh elements for a vibrant, satisfying dish.
Can I Use Another Protein?
Great alternatives include grilled chicken or turkey for a lean, savory touch, or tuna and salmon which add richness and healthy fats. If you prefer vegetarian options, boiled eggs offer creaminess and protein, while chickpeas, lentils, or black beans are excellent plant-based choices. Tofu and tempeh are also great for absorbing flavors and keeping the dish light yet filling. For those still wanting a cheese element, feta or mozzarella provide different textures and complement avocado beautifully.
How Do I Keep The Avocado Green in The Salad?
Squeeze fresh lemon or lime juice directly over the avocado after cutting to prevent browning and to brighten the flavors. It also acts as a gentle marinade, enhancing the overall taste.
What Can I Serve This With?
You can serve avocado salad with grilled meats like chicken or steak, alongside crusty bread or pita, or as a fresh side to fish dishes. It also pairs well with rice, quinoa, or pasta for a more complete meal.
Can I Make It Ahead of Time?
You can prep the ingredients ahead of time, but it’s best to cut and add the avocado just before serving to prevent browning. Store the chopped veggies and dressing separately in the fridge, then combine everything fresh for the best taste and texture.
Does It Freeze Well?
No, avocado salad does not freeze well. Freezing alters the texture of fresh ingredients—especially avocado, which becomes mushy and watery once thawed—making the salad unappetizing.
How to Store Avocado Salad With Cottage Cheese
To store leftovers, place the avocado salad in an airtight container and refrigerate it. To minimize browning, press a piece of plastic wrap directly against the surface or add a bit more lemon or lime juice. Consume within 1 day for the best flavor and texture.
Ingredients
How to Make Avocado Salad With Cottage Cheese
Clean the avocado by peeling it off with your hands or with the help of a small knife.
Clean the avocado by peeling it off with your hands or with the help of a small knife.
Using a spoon, remove the central stone.
Using a spoon, remove the central stone.
Cut the avocado into cubes.
Cut the avocado into cubes.
Transfer the avocado to a large bowl and immediately sprinkle it with lemon juice.
Transfer the avocado to a large bowl and immediately sprinkle it with lemon juice.
Combine the red, firm tomatoes, diced and deseeded, then add the pitted green olives.
Combine the red, firm tomatoes, diced and deseeded, then add the pitted green olives.
Add the capers, rinsed well under cold running water.
Add the capers, rinsed well under cold running water.
Finish with the well-drained black Taggiasca olives.
Finish with the well-drained black Taggiasca olives.
Using a spoon mix the salad with avocado.
Using a spoon mix the salad with avocado.
On a serving dish or on individual plates, arrange the spinach leaves, washed and drained, to form a green base.
On a serving dish or on individual plates, arrange the spinach leaves, washed and drained, to form a green base.
Arrange the avocado salad on the spinach.
Arrange the avocado salad on the spinach.
Add the cottage cheese.
Add the cottage cheese.
Drizzle the salad with a drizzle of extra virgin olive oil. Season with a pinch of salt and freshly ground black pepper.
Drizzle the salad with a drizzle of extra virgin olive oil. Season with a pinch of salt and freshly ground black pepper.
Enjoy!
Enjoy!
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