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Spicy Green Salad with Avocado

by The Devil Wears Salad

Jalapeno Chilli Peppers Are the Perfect Way to Spice Up Your Life! It Certainly Did So with This Spicy Green Salad as it Elevated It to The Next Level. Too Hot? Let the Avocado Fan Cool You Down!

Spicy Green Salad with Avocado

What Are Broad Beans?

Broad beans are a large flat green coloured bean. The fresh pods are big and contain several beans.

You can eat broad beans raw, boiled, steamed, dried or roasted. You can eat them pretty much the same as any other bean.

Are Broad Beans the Same as Fava Beans?

Yes, they are. They are one and the same thing.

They are also known by many other names such as faba, English beans, horse beans, European beans and even Windsor beans.

How to Shell Broad Beans

I’m not a fan of the skin of the broad bean when it is boiled. The only time I eat them with the skin on is when it’s roasted and the shell is salted and super crunchy. They make for a moreish snack!

Place your broad beans in boiling water for about 2 minutes. As I do like them a little al dente for salads, it only takes about 2 minutes.

Remove them from the hot water and run under cold water to stop the cooking process.

Pick up a bean and with your finger break the skin off at the top to create an opening. Then at the bottom of the bean, squeeze a little and the bean will pop out naturally.

Nice and easy!

Broad beans or Fava Beans

How to Fan an Avocado?

For this spicy green salad, I didn’t just want to chop up the avocado and toss it through the salad. Apart from the presentation, I find it squishes the avocado too much.

I wanted to create a little fun with this salad without having to create too much work. The process is quite easy but you do have to be delicate with the handling of the fruit.

Select an avocado that is neither too hard or too soft. As the avocado is the centerpiece of this salad, darkened flesh won’t look great even though we know it’s edible.

Cut the avocado in half. Remove the seed and discard.

Place the first half of the avocado flat on the chopping board and very gently, peel the skin off. I dug my nail in too hard and created a small indent. After peeling the skin off, I kind of used my finger and gently rubbed the avocado and to smooth it out.

With a sharp knife, start slicing. The slices need to be very thin as the more slices you have, the easier it is to fan it out. You also need more slices to have enough to mould it into the shape you’re after.

After every slice, to stop the avocado from sticking to the knife, I hold the sliced part down whilst I remove the knife. You do need to keep the slices intact.

Half avocado fanned

When that is done, delicately apply pressure and start to fan out the avocado. I find that when I do this, it slowly follows the natural curvature of the fruit. Once I have fanned it out to about 30 cm in length. I start to manipulate it and slowly allow it to form a circle. And that’s it!

You can use this technique to make any shape you want. The distance between each slice dictates how long it will become and determines the shapes you can make.

Don’t take this too seriously. It’s just a bit of a point of difference and does not change the flavours of this salad at all. If you’re creating your own salad with avocado, our avocado flavour profile can help you and you can most certainly present your avocado this way!

Why I Love Spicy Green Salad with Avocado

With a little creativity, you can transform a green salad from a boring leafy salad to something quite dynamic. Cucumber and avocado salads are an incredibly popular combination with the creamy nature of the avocado being offset by the crunchy, high water content vegetable.

In order to lift this combination, I decided to add some fresh green jalapeno peppers. Gosh you sure don’t need a lot to completely transform the salad!

Apart from the heat, I also wanted something that would smack me in the face with flavour. No better way to do that than to complement it with a creamy garlic dressing. And yes, it’s super garlicky and it infuses so well with the Greek yoghurt.

How to Make Spicy Green Salad with Avocado

How to Make the Dressing

We are starting this process with the creamy garlic dressing first as the garlic needs time to work its magic. Two hours in the fridge before serving is ideal. Can certainly be made overnight too if you wish.

Peel the garlic cloves and chop roughly.

Peel the salad onion and chop finely to yield 1 tsp.

With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yoghurt, apple cider vinegar, sugar and Worcestershire sauce until completely pureed and well combined.

Set aside in the fridge for 1 hours. Take it out of the fridge and let it rest for 15 minutes before serving. We want the dressing to come to room temperature and not served cold.

Salad Onion

How to Make the Salad

Cut the cucumber into half. Then cut it down lengthwise around the seeds. Discard the seed. Cut the cucumber into small cubes.

Bring a small saucepan of water to the boil. Add broad beans and boil for 2 minutes. Remove and run under cold water to stop the cooking process. To remove the skin, peel off a small bit at the top and then from the bottom squeeze the broad bean and it will pop out of the skin.

Roughly tear the parsley and coriander leaves to yield ½ cup each. Discard the stem.

Remove the seeds from the jalapeno. Dice finely to yield ½ tsp.

Jalapenos, coriander and parsley

How to Fan the Avocado?

Cut the avocado in half. Discard the seed and peel the avocado. Do so gently as we want the avocado to stay nice and smooth.

Place one half flat on the chopping board and slice very thinly. To stop the avocado from sticking to the knife, push down each slice before removing the knife so it stays in place.

After slicing, gently fan out the avocado. Let it fan out in its natural curvature. Slowly manipulate it to create a circle. Do the same for the second half.

How to Assemble the Salad

Remove the dressing from the fridge and allow it to stand for about 15 minutes so it gets to room temperature.

Place about 8 tbsp on a flat platter. Spread it out evenly by picking up the plate and swirling it so the dressing spreads out evenly. Like you would a pancake batter in a pan.

Put the cucumber, broad beans, parsley, coriander and jalapeno into a medium size mixing bowl. Add ½ tsp olive oil, salt and pepper and mix until well combined. Place salad on ¾ of the plate on top of the dressing.

Using a large knife or a flat frying utensil to slide it under the sliced avocado, lift gently and place it on the side of the plate. Do the same for the second half.

Season with salt and pepper and serve immediately.

As with all our recipes, we’re always looking for a good combination of flavours and textures to deliver a salad that please your friends and family. The velvety creamy garlic dressing complements the crunch from the cucumber and the leafy herbs while the smooth avocado helps to sooth the heat from the jalapenos. It’s a great salad! One that was devoured on our dinner table in no time!

That’s all!


More Budget Salad Recipes:

Watermelon and Apple Salad with Tamari Lime Dressing

Roasted Spiced Pumpkin and Red Onion Salad

Yellow Nectarine Salad with Grilled Halloumi


Spicy Green Salad with Avocado


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Spicy Green Salad with Avocado
Print Recipe
5 from 20 votes

Spicy Green Salad with Avocado

Jalapeno chilli peppers are the perfect way to spice up your life! It certainly did so with this Spicy Green Salad as it elevated it to the next level. Too hot? Let the avocado fan cool you down!
Prep Time2 hrs 18 mins
Cook Time2 mins
Total Time2 hrs 20 mins
Course: Salad
Cuisine: International
Keyword: Budget, Cooked Salad, Light Sides, Spring Salad
Dietary: Gluten Free, Nut Free, Vegetarian
Food Group: Dairy, Fruit, Herbs, Vegetables
Servings: 4 people
Calories: 378kcal
Author: Amy Chung

Ingredients

Salad Dressing

Salad

  • 1 avocado
  • 1 cucumber
  • 1 cup broad bean
  • ½ cup coriander
  • ½ cup flat leaf parsley
  • ½ tsp jalapeno, finely diced
  • ½ tsp olive oil
  • salt, to taste
  • pepper, to taste

Instructions

Salad Dressing

  • Make the dressing first as it needs to sit in the fridge for 2 hours.
  • Peel the garlic cloves and chop roughly.
  • Peel the salad onion and chop to yield ½ tsp.
  • With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yoghurt, apple cider vinegar, sugar and Worcestershire sauce until completely pureed and well combined.
  • Place in the fridge for a minimum of 2 hours.

Salad

  • Cut the cucumber into half. Then cut it down lengthwise around the seeds. Discard the seed. Cut the cucumber into small cubes.
  • Bring a small saucepan of water to the boil. Add broad beans and boil for 2 minutes. Remove and run under cold water to stop the cooking process. To remove the skin, peel off a small bit at the top and then from the bottom squeeze the broad bean and it will pop out of the skin.
  • Roughly tear the parsley and coriander leaves to yield ½ cup each. Discard the stem.
  • Cut the avocado in half. Discard the seed and peel the avocado. Do so gently as we want the avocado to stay nice and smooth. Place one half flat on the chopping board and slice very thinly. To stop the avocado from sticking to the knife, push down each slice before removing the knife so it stays in place.
    After slicing, gently fan out the avocado. Let it fan out in its natural curvature. Slowly manipulate it to create a circle. Do the same for the second half.

Assembly

  • Remove the dressing from the fridge and allow it to stand for about 15 minutes so it gets to room temperature.
  • Place about 8 tbsp on a flat platter. Spread it out evenly by picking up the plate and swirling it so the dressing spreads out evenly. Like you would a pancake batter in a pan.
  • Put the cucumber, broad beans, parsley, coriander and jalapeno into a medium size mixing bowl. Add ½ tsp olive oil, salt and pepper and mix until well combined. Place salad on ¾ of the plate on top of the dressing.
  • Using a large knife or a flat frying utensil to, slide it under the sliced avocado, lift gently and place it on the side of the plate. Do the same for the second half.
  • Season with salt and pepper and serve immediately.

Equipment

Saucepan Small
Knife Set
Hand Blender
Chopping Board

Notes

  • Don’t place too much emphasis on the avocado. Just slice and fan it out a little. At the end of the day the salad will all taste fantastic!
  • The creamy garlic dressing is filled with garlicky goodness. Omit the salad onion if you want to reduce its strength.
  • If you can’t find salad onion, you can use the bulb of a scallion or a white onion.
  • You can replace broad beans with peas or edamame.
  • Fresh jalapenos are super spicy but you may think ½ tsp is not enough but best to slowly add more as there is no turning back. Be sure to wear gloves when removing the seeds as it permeates the skin very quickly.

Nutrition

Calories: 378kcal | Carbohydrates: 34g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 252mg | Potassium: 1856mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2489IU | Vitamin C: 187mg | Calcium: 440mg | Iron: 14mg
Tried this recipe? We'd Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!
15 comments

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15 comments

Avatar
Michele Peterson June 15, 2020 - 11:32 pm

5 stars
That garlic salad dressing is so delicious I made extra the very next day and used it on other salads!

Reply
Avatar
Maren chocolate bon bons June 15, 2020 - 11:57 pm

5 stars
I love this salad the perfect combination!

Reply
Avatar
Emily Flint June 16, 2020 - 1:41 am

5 stars
This salad was AMAZING! I did my best to follow your instructions for the avocado fan, I need some practice but it was fun to do!

Reply
Avatar
Marina June 16, 2020 - 2:33 am

5 stars
Great recipe, love chilli in the salad it adds a little extra flavour

Reply
Avatar
Jas @ All that's Jas June 16, 2020 - 5:11 am

5 stars
That’s a green goddess of all salads! Love the addition of jalapeno and the texture balance of the creamy avocado and crunchy cucumber. Plus, that dressing sounds heavenly!

Reply
Avatar
Sue June 16, 2020 - 5:42 am

5 stars
I love avocado, so was really excited to see this spicy green salad recipe. It did not disappoint! Love the dressing!

Reply
Avatar
Lizet Bowen June 16, 2020 - 6:40 am

5 stars
It was delicious! I served the jalapenos on the side, so my kids would not complain. Everybody loved it!

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Avatar
Patrice June 16, 2020 - 10:23 am

5 stars
This looks like such a delicious spicy salad. Love the avocado fans!

Reply
Avatar
Jen Talley June 17, 2020 - 12:20 am

5 stars
I love avocado! This salad is perfect. I didn’t have jalapeño so I left it out.

Reply
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Jess June 17, 2020 - 1:01 am

5 stars
My jalapeno plant is overflowing right now. This is PERFECT!

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Avatar
Leslie June 17, 2020 - 2:18 am

5 stars
Love how beautifully green this is! Love this recipe!

Reply
Avatar
Chef Dennis June 17, 2020 - 7:13 am

5 stars
What a delicious way to enjoy avocado! Thanks for sharing the deliciousness!

Reply
Avatar
Debra June 17, 2020 - 11:42 am

5 stars
Ok….that avocado fan is a skill worth cultivating. Love the spice in this salad. Two thumbs up.

Reply
Avatar
Lathiya June 20, 2020 - 5:18 am

5 stars
I love spicy food and this spicy salad sounds perfect for me.

Reply
The Devil Wears Salad
The Devil Wears Salad June 27, 2020 - 3:32 pm

We love spicy foods too! Adding a bit of kick in a salad is one of our favourite things to do.

Reply

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