Fig Avocado Salad

Can we please take a moment to appreciate avocados? I mean, I know they get a lot of credit, but personally, I think they deserve more. They are not only rich in essential nutrients but also contain a healthy fat that helps you feel full. When making salads, one of the biggest mistakes people make is simply that they don’t feel full afterward, and end up eating junk food to try to fill themselves up. That’s where things like avocados are so important when building your salad. Not only will they provide a nutrient boost, but they’ll also make your dish more satisfying. This fig avocado salad is so dang good. The fried avocados kind of work like croutons and the fig and walnut combo is SO good.

❤️ Why You’ll Love This Fig Avocado Salad

• Healthy: Packed with nutritious ingredients that nourish your body while tasting amazing.
• Filling: Avocados provide healthy fats that keep you satisfied and prevent post-salad snacking.
• So Dang Delicious: The combination of sweet figs, crunchy walnuts, and crispy fried avocado is perfection.

🍲 Ingredients

Fresh Avocados – Rich in essential nutrients and healthy monounsaturated fats that help you feel satisfied after eating. Avocados are crucial for building filling salads since they prevent the common mistake of feeling unsatisfied and reaching for junk food later. When fried, they create crispy “croutons” that add texture while maintaining their nutritional benefits.

Garden Goddess Dressing – This creamy Mediterranean dressing is widely available at most grocery stores and is infused with the flavors of lemon juice, tahini, and apple cider vinegar. It’s nutrition-packed, free from added sugar, and perfectly gluten-free, keto-friendly, vegan, and dairy-free – everything you need to top off this amazing fried avocado salad.

👩‍🍳 How to Make Fig Avocado Salad

1. To prepare the avocados, grab to deep bowls and put the panko + seasonings in one and the egg of choice in the other.
2. Take the prepared avocado and begin using one hand only to dip into the wet mixture then into the dry mixture.  Place the dipped avocado onto a plate and repeat steps until each are coated.
3. Grab a non-stick pan and heat the avocado oil on medium-high heat. This may take up to 2-3 minutes.
4. Add the avocado slices to the hot oil, be very careful not to burn yourself or your surroundings.  You may need to repeat this step twice, depending on the side of your pan. You do not want to overcrowd your pan. NOTE: Use a cloth when handling the pan and when flipping the avocado face the frying pan the opposite direction you are facing/standing. Cook the avocado for about 1 minute on each side or until perfectly golden. I suggest using tongs to flip the avocado, not a spatula.  Prepare a plate with a paper towel and place the cooked avocado onto this plate to soak up any excess oil.
5. Once the avocado is done cooking, begin assembling your salad.
6. You can prepare one large platter (I love this concept) or plate individually. Simply start with the yogurt, then oil and so forth down the list. Add as much or as little of each ingredient as
7. Enjoy with your favorite main or on its own!

🪄 Tips and Tricks

• One-Hand Rule: Use only one hand for dipping the avocado to keep the other clean for handling.
• Oil Temperature: Ensure the oil is heated to the correct temperature before adding the avocado to achieve golden, crispy results.
• Safety First: Face the pan away from yourself when flipping and use tongs instead of a spatula.
• Paper Towel: Always drain fried avocado on paper towels to remove excess oil for better texture.

🗒 Variations

• Coating: Gluten-free breadcrumbs work perfectly if you need a GF option instead of regular panko.
• Egg Alternative: Almond milk or any plant milk works as a vegan substitute for traditional egg wash.
• Figs: Fresh pears, apples, or dried fruit can substitute when figs aren’t in season.
• Nuts: Pecans, pistachios, or pine nuts can be used as a substitute for walnuts to achieve different flavor profiles.

🗒 Best served with

• Easy Weeknight Meal: Greek Flatbread with Spanakopita Topping
• Turkish Pide: A Delicious Turkish Flatbread
• Black Eyed Pea Soup (Blue Zone Ikarian Stew)
• Summer Salmon + Pasta with Tomatoes

👝 How to Store Leftovers

This fig and avocado salad is best enjoyed fresh, as the fried avocado loses its crispiness over time. Store components separately in the refrigerator for up to 2 days, then assemble just before serving for optimal texture.

🤔 Common Questions

Fig Avocado Salad

5 from 3 votes

🥑 This Fig Avocado Salad features crispy fried avocado that works like croutons! Sweet figs, crunchy walnuts, and pure deliciousness!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegan Meals

Cuisine American-Inspired

Servings 3 -4

Calories 885 kcal

Ingredients

  

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For the Avocado:

• 1/2 cup – 1 cup of Chosen Foods Avocado Oil
• 2 large avocados cut in half, pitted, skinned then quartered
• 1 vegan egg regular egg or 4 tbsp. almond milk
• 1 cup panko if GF, use GF bread crumbs
• 1 tbsp. garlic powder
• pinch of salt and pepper

For the Salad:

• 1 cup of vegan or regular yogurt
• 1 tbsp. olive oil
• a handful of fresh greens
• 1/4 cup pickled turnips optional
• 4-5 large figs quartered
• the fried avocado
• 1/4 cup chopped walnuts
• juice of half a lemon
• 2 tbsp. Garden Goddess Dressing
• a handful of finely chopped fresh dill
• a handful of finely chopped fresh cilantro
• 1/2 tsp sea salt
• fresh crack pepper
• red chili flakes

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Instructions

 

• To prepare the avocados, grab to deep bowls and put the panko + seasonings in one and the egg of choice in the other.
• Take the prepared avocado and begin using one hand only to dip into the wet mixture then into the dry mixture.  Place the dipped avocado onto a plate and repeat steps until each are coated.
• Grab a non-stick pan and heat the avocado oil on medium-high heat.  This may take up to 2-3 minutes.
• Add the avocado slices to the hot oil, be very careful not to burn yourself or your surroundings.  You may need to repeat this step twice, depending on the side of your pan. You do not want to overcrowd your pan. NOTE: Use a cloth when handling the pan and when flipping the avocado face the frying pan the opposite direction you are facing/standing. Cook the avocado for about 1 minute on each side or until perfectly golden. I suggest using tongs to flip the avocado, not a spatula.  Prepare a plate with a paper towel and place the cooked avocado onto this plate to soak up any excess oil.
• Once the avocado is done cooking, begin assembling your salad.
• You can prepare one large platter (I love this concept) or plate individually. Simply start with the yogurt, then oil and so forth down the list. Add as much or as little of each ingredient as
• Enjoy with your favorite main or on its own!

Nutrition

Calories: 885kcal | Carbohydrates: 49g | Protein: 13g | Fat: 75g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 45g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 711mg | Potassium: 1121mg | Fiber: 13g | Sugar: 19g | Vitamin A: 456IU | Vitamin C: 18mg | Calcium: 201mg | Iron: 3mg

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