fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Fig, Walnut & Fried Avocado Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 1x
  • Category: Vegan Meals
  • Cuisine: American Inspired
  • Diet: Vegan


This fig, walnut, and fried avocado salad is everything you need and more for lunch or as a side. It’s healthy, fresh & easy.



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)

45 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!

Keywords: vegetarian, fresh, easy, deep, recipe, oil