Avocado Salad

avocado salad.jpg

Let’s just get this out of the way right now… look at those tomatoes!!! They’re an heirloom variety called Komato and they are oh-so-lovely. They’re also slightly sweet, meaty and have a bit of a thicker skin than traditional tomatoes so they’re a bit easier to work with. OK, now how did this salad end up happening? Two words: poor planning!


Some of you know we’ve had some transitions in the Runnels’ household recently (specifically in this last week), and with that schedules have changed. So in usual fashion, we did our meal prep and actually added in breakfast. What we did NOT do, however, was plan for what would happen when those meals were gone at the end of the week and there was nothing in the fridge.

So there I was. Sitting in Friday evening traffic, obsessing over what to make for dinner. So I stopped by Sprouts, saw these gorgeous tomatoes, and thought back to a lovely salad from a local restaurant (hello, TruFire). Yep, with a few modifications, I too could enjoy it!

And there you have it. The moral of this story? Find ONE ingredient that inspires you and build a meal around that!

TIP: You can also use chicken, steak or scallops with this salad. I just happen to use shrimp A LOT because it’s a great source of protein and healthy fats, while being slightly easier on the pocket book than scallops or beef.

 ANOTHER TIP: Prep/ cooking times will vary depending on what protein you use. If you have to peel and devein shrimp this will impact prep. cooking times too. If you are using shrimp, try to get them pre-peeled and deveined at the butcher counter. Or if you’re using chicken, opt for a fresh pre-roasted one (minding the quality of course).

Yield: 3

Avocado Salad

prep time: 20 Mcook time: 10 Mtotal time: 30 M


Avocado Salad
  • 4 small Heirloom Tomatoes, quartered
  • 2 small-medium firm avocado, cubed
  • 2 strips uncured bacon, precooked and crumbled
  • 2-3 cups spinach, chopped
  • 3 tbsp Lemon Herb Vinaigrette
  • Fresh parsley for garnish
Lemon Herb Vinaigrette
  • 4 tbsp olive oil
  • 4 tbsp lemon
  • 1 tbsp coconut vinegar
  • 1/2 tsp sea salt
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 lb large wild-caught shrimp
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tbsp lemon juice


How to cook Avocado Salad

For the Salad
  1. Toss the avocado and tomatoes in the vinaigrette.
  2. On a serving dish, add about 1/3 cup of spinach (your preference).
  3. Top the spinach with the avocado and tomatoes.
  4. Finish with a few shrimp, crumbled bacon and fresh parsley.
For the Vinaigrette
  1. Combine all ingredients in a jar.
  2. Close the lid and shake vigorously.
For the Shrimp
  1. Peel and devein shrimp if not done already.
  2. Toss all ingredients together and sauté until shrimp are pink.
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