This California Avocado Marinated Salad recipe is loaded with great flavors, like artichokes, roasted red peppers and chickpeas. This is a super quick and good summer potluck or picnic recipe to have on hand!
It’s California Avocado season again!
This means it’s that time of year where we get beautiful California Avocados delivered to our doorstep, then we continue to eat them in absolutely everything. In fact, Leah and I will often just slice open an avocado, sprinkle it with Kosher salt and pepper, and count that as our lunch. She’s my little avocado eater…last week she ate 3 in one day. Then she had a giant bowl of this marinated salad!
I wish all my kids were as good of eaters as she is! She gives me that kind of good positive reinforcement I need when I’m cooking. I love cooking for her!
So let’s talk about this salad recipe for a second. Is it called a salad if it doesn’t actually include lettuce? I’m sticking to it being a salad or a side dish…or a salad side dish. How about that?
This salad recipe is so easy, you guys. It’s pretty much dump, chop and stir. This time of year when we are asked to bring something to a picnic or an event of some kind, a marinated salad is what I turn to. They are so fresh and perfect for the season…no stress at all.
Fresh California Avocados really complete this salad recipe… the creamy buttery flavor lends to this salad in the best way. I hope you enjoy it!
Here are a few more salad recipes you might love:
- Seven Layer Salad from Julies Eats and Treats
- Ambrosia Salad from My Baking Addiction
- Salad in a Cup from Aloha Dreams
California Avocado Marinated Salad Recipe
Ingredients
- 1 15 ounce cans Bush's chickpeas, rinsed and drained
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 7 ounce jar roasted sweet red peppers, drained and chopped
- 1/2 cup black olive slices drained
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 California Avocados pitted and coarsely chopped
Instructions
- Pour chickpeas, artichoke hearts, red peppers, olives, and feta into a salad bowl and toss lightly.
- Pour balsamic vinegar over the ingredients and toss lightly. Sprinkle with salt and pepper.
- Cover and refrigerate for 2 hours, to blend flavors.
- When ready to serve, add diced California avocados and toss.
- Serve chilled.
Disclosure: I’m honored to have a long term relationship with California Avocados. All opinions expressed are my own.
Dump, chop and stir, AND avocados. This is recipe heaven right here. And I love your pretty bowl!
ha! My youngest is my avocado eater! Her palate is indentical to mine, which means she will pretty much eat anything. I love this salad!!
This looks delicious! I have a sack of avocados in my fridge right now that would be perfect for this salad!
The perfect spring salad!
What a fresh idea for a salad. It’s lovely for summer, but it would be equally nice for winter with an Italian meatball for example.
Oh gosh, this is my kinda salad! It looks delicious!
My baby girl is 8 months old and already a huuuuge avocado lover! Plus if she eats some for her dinner she’ll sleep quite alright, but shhhh… Mommy secrets 🙂
And a salad can DEFINITELY be a salad, even if there’s not a single lettuce leaf to be found anywhere! This looks so perfect and I’d be happy to call it a meal!
Amazing, i love everything about this salad!
This looks scrumptious…I want to run away with the bowl!
Kristen this looks like the perfect salad! Believe it or not as old as I am and an adventurous eater, I had only tried avocado for the first time a little over a year ago! What I was missing! This will be on my summer parties list for sure!
This is so up my alley! Yum!
This salad sounds amazing and I know for a fact that my 1 year old would devour it!
Do you know if this would keep for a couple days if the avocado wasn’t added until serving? I’m always on the lookout for healthy things to bring for my work lunches and this looks amazing!
Delicious recipe i love to try this at home.
Very fine salad recipe, Great work.