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    Home » By Season » Summer Salads

    Keto Avocado with Smoked Paprika Dressing

    Filed Under: 10 Minute Salads, Low Carb, Summer Salads, Vegetarian

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    This keto avocado salad is brought to life with a delightful smoked paprika dressing which can double as a marinade for meats and poultry.

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    KETO AVOCADO SALAD IN PORTRAIT

    Creamy avocado that has been fanned, sweet peppers and citrusy coriander (cilantro) are all drizzled with our unforgettable smoked paprika dressing. Oh so pretty yet bursting with flavour.

    This is a low-carb keto, vegan, vegetarian, paleo-friendly salad that is also suitable for dairy and gluten-free dieters.

    Table of contents

    • What can I use instead of smoked paprika?
    • How to store your avocado
    • You Will Need
    • How to make keto avocado salad
    • Serving Suggestions
    • Looking for more avocado recipes?
    • Recipe Card
    • Pin Me for Later!

    What can I use instead of smoked paprika?

    This delectable spice brings a deep, smoky aroma and flavour to meals. It originates from Spain and is made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.

    Your best alternative would be Chipotle powder as it is also smoky and full-bodied. It is made from dried jalapeno peppers, so just use half the amount as it has twice the heat of smoked paprika.

    Make up your own smoky mix by using 2 parts paprika to 1-part cumin powder. The paprika for its mild taste and colour and the cumin powder for its smokiness and depth of flavour.

    How to store your avocado

    • Avocados should be stored at room temperature until they are ripe, you may be able to speed up the avocado ripening process by placing unripe avocados in a brown paper bag with an apple or banana for two to three days.
    • After an avocado has ripened you may store it in your fridge, otherwise, its flavour may be ruined.
    • You can store cut avocados by squeezing lemon juice on the cut flesh and keeping them covered in your fridge.

    You Will Need

    KETO AVOCADO INGREDIENTS

    How to make keto avocado salad

    1PREPARE TOPPING
    Wash the capsicum, remove the core, seeds and membranes then finely dice.
    Remove the papery skin, tops and ends of the onion then finely dice.
    Wash your coriander remove any damaged or wilted leaves, shake and pat dry. Cut off and discard the stems then roughly chop the leaves.

    DICING WHITE ONION
    DICE YOUR ONION
    DICING RED ONION ON A WOODEN BOARD
    OR DICE RED ONION
    DICING RED PEPPER INTO A SMALL DICE ON A WOODEN BAORD
    DICE RED CAPSICUM (PEPPER)
    CLOSE-UP OF CHOPPING CORIANDER
    CHOP CORIANDER/CILANTRO

    2MAKE VINAIGRETTE
    Place all the dressing ingredients in a glass jar and shake until emulsified. Taste and adjust seasonings according to your liking.

    SMOKED PAPRIKA DRESSING Ingredients
    ADD INGREDIENTS TO JAR
    SMOKED PAPRIKA DRESSING SHAKEN
    SHAKE TO EMULSIFY

    3PREPARE AVOCADO & ASSEMBLE
    Rinse and peel your avocado, remove the seed, then slice each half, transfer each half to a platter and then fan out.
    Squeeze some lime or lemon juice on top, season with some salt and pepper. Pour over your vinaigrette. Add the diced pepper, onion and chopped coriander/cilantro. Serve immediately.

    SLICING AVOCADO ON WOODEN BOARD
    SLICE YOUR AVOCADO
    Avocado halves fanned on a white plate
    FAN AVOCADO HALVES ON PLATE
    Adding smoked paprika dressing to fanned avocado halves
    POUR OVER DRESSING
    DICED RED PEPPER ON FANNED AVOCADO WITH DRESSING
    ADD DICED RED PEPPER

    Serving Suggestions

    This keto avocado salad would pair well with most meats, poultry, pasta and seafood. I served this pretty avocado salad with some chargrilled tuna steaks and it was a fantastic combination! You could also try it with

    • Chilli
    • Mediterranean vegetable vegan risotto
    • Jamaican pulled pork

    Looking for more avocado recipes?

    ARUGULA-SALAD-WITH-AVOCADO-&-PRESERVED-LEMON
    ARUGULA SALAD WITH AVOCADO
    GEM LETTUCE SALAD WITH COLOURFUL VEG & AVOCADO
    GEM LETTUCE SALAD

    Recipe Card

    KETO AVOCADO SALAD IN LANDSCAPE

    Keto Avocado with Smoked Paprika Dressing

    This keto avocado salad is brought to life with a delightful smoked paprika dressing which can double as a marinade for meats and poultry.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Spanish
    Keyword: Easy
    Servings: 4 as a side
    Calories: 299kcal
    Ingredients
    For the salad…
    • 2 avocados
    • ½ red capsicum (pepper)
    • ½ small onion | diced finely
    • ¼ cup coriander (cilantro) leaves | loosely packed
    For the Smoked Paprika Vinaigrette…
    • 1 teaspoon smoked paprika
    • 1 tablespoon red wine vinegar
    • 2 tablespoon lime juice
    • 4 tbsps olive oil | extra virgin
    • Sea salt and cracked black pepper
    Metric - Imperial
    Instructions
    • Wash and trim your onions and peppers, remove the seeds and chop into small dice.
    • Rinse your coriander, pat dry, remove the stems and roughly chop the leaves.
    • Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
    • Rinse and peel your avocado, slice each half then transfer each half to a platter and fan out. Squeeze some lime or lemon juice on top, season with some salt and pepper. Pour over your vinaigrette.
    • Scatter your onion and pepper mix on top, garnish with the chopped coriander and serve immediately.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 299kcal | Carbohydrates: 12g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 550mg | Fiber: 7g | Sugar: 2g | Vitamin A: 926IU | Vitamin C: 33mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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