Can we please give avocados a moment of appreciation? I mean, I know they get a lot of credit, but personally, I think they deserve more. They are not only rich in important nutrients, but also a healthy fat that fills you up. 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 and fill them up. That’s where things like avocados are so important when building your salad. Not only will they give you a nutrient boost, but they’ll also make your dish more filling. This fig, walnut, and fried avocado salad is so dang good. The fried avocadoes kind of work like croutons and the fig and walnut combo is SO good.
Why you’ll love this fried avocado salad:
- It’s healthy
- It’s filling
- It’s so dang delicious
- It’s easy-to-make
- Fig & walnuts… do I need to say more?
How do you fry avocadoes?
These fried avocadoes are one of my favs. They’re even good to eat on their own. All you have to do to make these is mix panko and seasonings in one bowl, and your egg of choice in another. Then take the prepared, fresh avocado and beging using one hand to dip the slice into the wet mixture, than the dry mixture. Once all are coated, they’re ready to go into a non-stick pant with Chosen Foods Avocado Oil on medium-high heat. Make sure the oil is hot before adding the slices in, but ensure that you don’t burn yourself from oil splashing up. Each slice should take about 1-minute each side. As the slices are finished, add them to a plate with paper towel to allow for the paper towel to soak up some of the excess oil. Voila!
What’s my favorite kind of dressing?
For this recipe I used Chosen Foods Garden Goddess Dressing. This dressing is one of my favs from their collection of five vegan dressings. This Garden Goddess Dressing is a creamy Mediterranean dressing that is infed with herbs and flavors of lemon juice, tahini, and apple cider vinegar.
Other salad recipes you’ll love:
- Shaved Cucumber Salad with Wild Blueberries
- Blood Orange Salad with Red Onion & Mint
- Brussel Sprout Caesar Salad
- Simple Homeamde Greek Salad
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Fig, Walnut & Fried Avocado Salad
For the Avocado:
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
- 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!