Creamy Avocado and Walnut Salad
Ripe avocado blended with walnuts, strained yogurt, lemon, vinegar, cumin, and turmeric, then spooned back into the avocado shells.
By Moow Editorial ·
- Use fully ripe avocados. If they are still firm, leave them at room temperature for a day or two.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 10 minutes
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 750 kcal
- Protein: 21 g
- Carbohydrates: 26 g
- Fat: 68 g
- Sodium: 623 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 avocados
- 1/2 lemon
- 1 tbsp olive oil
- 3/4 cup plus 1 tablespoon (200 ml by volume) walnut halves or pieces
- 1 cup (225 g) plain Greek yogurt
- 2 teaspoons (10 ml) vinegar
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
Directions
1. Halve the avocados, remove the pits, and scoop out the flesh without damaging the shells if you plan to use them for serving.
2. Add the avocado flesh, lemon juice, olive oil, walnuts, strained yogurt, vinegar, salt, black pepper, turmeric, and cumin to a food processor.
3. Blend until smooth, scraping down the bowl as needed.
4. Spoon the mixture into the reserved avocado shells or a serving bowl and serve immediately.
Sources
Contains milk and tree nuts. Use caution when removing avocado pits; place the fruit on a board rather than holding it in your hand. Keep the salad refrigerated.