Avocado Salad Recipe

A few snapshots from Mexico City & an avocado salad - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives.

Avocado Salad

Apparently, I didn't get my fill of avocados while in Mexico City. I particularly love the tiny, anise-kissed, Mexican ones you see in the markets there. I believe they're named criollo - thin-skinned, shiny, nearly black, they're particularly creamy, and I've yet to see them in the markets here in San Francisco. Not that I'm complaining, there are beautiful avocados here nearly year-round, but those petite guys win me over every time. I even eat the skins. This was the first thing I made after arriving home - thinly sliced avocado arranged over simple lentils, drizzled with oregano oil, toasted hazelnuts, and chives. A satisfying lunch to be sure. I'm going to include a few snapshots from the trip down below - a few of you have mentioned that you'd like a city guide, and I hope to share that (along with some new items) in the shop, in the near future...it's in the works. But, the long and short of it all is...If you have a chance visit Mexico City - do it. It's such an expansive, amazing place. Closer than New York for me, just a four hour flight from SFO. I've been twice now, and I always come home incredibly inspired by the ingredients, design, architecture, and warmth and generosity of the Mexican people.

Avocado Salad RecipeAvocado Salad RecipeAvocado Salad RecipeAvocado Salad RecipeAvocado Salad Recipe

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Avocado Salad

I used lentilles du Puy here, but any lentils that hold their shape will work - Umbrian lentils or black lentils would be good alternatives.

2 teaspoons fresh oregano
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1-2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup minced chives

Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice.

Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice. Enjoy!

Serves 4.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I LOVE the way the avocados are sliced so thin! Gawgeous. And the photography makes me cry. The sexy kind.

This looks SO tasty. And summery. But filling. Winner all round! xo

That avocado salad looks so lovely! Now that I've moved from the U.S. to Ireland I don't see many avocados. Must keep my eyes peeled for them, probably from Spain.

Adding my voice to the pleas for a city guide - I'm going to Mexico City for work later this year and should have a free weekend to explore and I'd love to know what you recommend. I'm excited now especially about all the avocados I will get to consume - a real treat when you're coming from the UK!

Your trip to mexico looks so eventful, I could only dream of going to places like this. Thankfully you take such wonderful images so we can share your experience. I hope you learnt lots of new thing to share with us. I love your lentil salad, SO healthy but not in a try hard way. Always good!

I think I love the food and colours most about mexican culture! Your trip looked lovely and this salad looks divine. I cannot get enough of avocados! Yum!

I love avocados! Never heard of the pink ones, never been to Mexico either! The salad looks delicious and so healthy.

such an easy peasy salad....and looks delicious. When I was a teenager I lived in Africa...and avocados were everywhere, so cheap and plentiful. Did I like them? No! Now, when I absolutely adore them...they're quite expensive here in the UK. It's what's called sod's law...

This salad looks just like the types of salads I make myself for lunch when I'm at home working. So simple, so delicious. Those little avocados sound divine and the pictures from your trip have such a dreamy quality to them. I love how traveling to new places inspires me to create new things in the kitchen. Sometimes, we need to step away from our comfort zone for a little bit to fall in love again with the simple ingredients and be adventurous again with new ingredients. xo Renee

Your salad looks awesome and I went to Mexico City 2 yrs ago with Penny de los Santos a photographer who does lots of work with Saveur and a small tour group she hosted. It was a whirlwind and an eye-opener. I had NO idea how HUGE it was....or the things I would see. I'm glad you love it and feel inspired upon returning!

HS: LOVE Penny! And what a treat to be able to spend time in the DF with her!

great photos! i can't wait until i visit mexico city, i've heard lots of great things about it and i'll make sure to keep an eye out for the avocados.

Have your avocados been as small as mine? They are super tiny this year due to the drought so every time I see a sizable one I snatch it up! Lovely recipe.

Those avocados are so cute! I've never had avocado skins before—I wonder what they taste like. The salad looks simple and so summery.

Such lovely photos of your trip - the mood seems so delicate and wonderful. And this salad looks delicious - I love the combination of lentils, chives and hazelnuts. Throwing in some avocado perfects it!

I loved the pictures from your trip. I can imagine how inspired you must be when you return from Mexico City! I will try this recipe. For years in southeast Asia, avocados were a little expensive and not so great, so on principle I did not buy them. I pined over them and dreamt of all the ways I would eat them when I returned to the US.

This looks like such a wonderful lunch - I'm totally inspired to pick up some avocados next time I'm at the market.

Beautiful combination - all of it. I can only imagine the allure of Mexico City, your post offers a wonderful taste. Thank you for sharing.

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