Avocado and Kohlrabi Salad is a vibrant and refreshing dish that combines the creamy richness of avocados with the crisp, slightly sweet flavor of kohlrabi. This recipe is not only delicious but also quick and easy to prepare, making it perfect for busy weeknights or as a light lunch option. With just a handful of fresh ingredients and a simple homemade dressing, you can whip up this flavorful salad in no time.
Ingredients:
- 3 kohlrabi
- 2 ripe avocados
- 3 tablespoons lime juice
- 1 scallion
- 2 tablespoons extra virgin olive oil
- 6 dashes of garlic powder
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup crumbled feta cheese
Instructions:
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Prepare the Kohlrabi:
Start by peeling the kohlrabi. Cut off the top and bottom of each kohlrabi, then use a potato peeler to remove the tough outer skin. Once peeled, slice the kohlrabi into 1/4-inch-thick slices, then cut the slices into bite-sized chunks. Place the chopped kohlrabi in a large mixing bowl. -
Prep the Avocados:
Cut the avocados in half lengthwise and remove the pits. You can do this by tapping the blade of a heavy knife into the pit, giving it a twist, and then discarding the pit. Once the pits are removed, quarter the avocados and peel away the skin. Cut the avocado flesh into similar-sized chunks as the kohlrabi. To prevent the avocados from browning and to enhance their flavor, drizzle them with lime juice and set them aside. -
Prepare the Dressing:
In a small bowl, whisk together the chopped scallion, balsamic vinegar, extra virgin olive oil, garlic powder, salt, and freshly ground pepper to taste. This simple dressing adds a burst of flavor to the salad and helps to marry all the ingredients together. -
Combine Ingredients:
Pour the dressing over the chopped kohlrabi in the mixing bowl, tossing gently to coat the kohlrabi evenly. Then, add the chunks of avocado to the bowl and gently toss everything together until well combined. The lime juice on the avocados will not only prevent them from turning brown but will also add a zesty brightness to the salad. -
Assemble and Serve:
To serve, divide the avocado and kohlrabi mixture among four plates, creating a bed of salad on each plate. Sprinkle each serving with crumbled feta cheese, which adds a creamy and tangy element to the dish. Garnish with additional freshly ground pepper if desired. -
Enjoy!:
Serve the Avocado and Kohlrabi Salad immediately, allowing everyone to enjoy the freshness and crunch of the kohlrabi alongside the creamy goodness of the avocado. This salad makes a delightful appetizer, side dish, or even a light main course. With its vibrant colors and bold flavors, it’s sure to be a hit at any gathering.
Nutritional Information (Per Serving):
- Calories: 376.3
- Fat Content: 37g
- Saturated Fat Content: 6.3g
- Cholesterol Content: 8.3mg
- Sodium Content: 114.8mg
- Carbohydrate Content: 11.7g
- Fiber Content: 6.9g
- Sugar Content: 2.5g
- Protein Content: 3.5g
Recipe Notes:
- Kohlrabi, with its slightly sweet and crunchy texture, is a member of the cabbage family and is rich in fiber, vitamins, and minerals. It’s a versatile vegetable that can be enjoyed raw or cooked in various dishes.
- Avocados are packed with heart-healthy fats, fiber, and an array of vitamins and minerals. They add creaminess and richness to this salad while providing numerous health benefits.
- Feel free to customize this salad by adding additional ingredients such as cherry tomatoes, cucumbers, or radishes for extra crunch and flavor.
- This salad can be made ahead of time; however, it’s best to wait to add the avocado until just before serving to prevent it from browning. Simply prepare the kohlrabi and dressing ahead of time, then toss everything together when you’re ready to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to one day, although the avocado may oxidize slightly over time.
