Avocado Salad - Chi Living

Avocado Salad

This is a very hearty salad that we eat as a meal by itself. We eat it regularly for dinner (every other week or so). Because it's such a rich source of minerals, Danny eats it the day after a race too. It also makes a very good breakfast if you can get used to the idea of vegetables for breakfast! We eat vegetables for breakfast at least twice a week. In many cultures it is common to eat vegetables for breakfast. It’s a nutrient rich, low calorie way to start your day, and much better than slam dunking a bagel and cup of coffee.

Yields: 1-2 Servings

Ingredients Amount
Avocado 4/5 Cup
Tomato 2/5 Cup
Cucumber 1/3 Cup
Red or green pepper 1/3 Cup
Scallions 1/8 Cup
Carrots 1/3 Cup, grated
Monterey Jack Cheese 1/3 Cup, grated
Dulse 1/8 Cup, shredded into small pieces
Balsalmic vinegar 2 Tbs, or to taste
Olive oil 1 Tbs, or to taste


For this meal you cut everything in small square-ish shapes (unless noted) and then layer the ingredients in the order presented. So, the bottom layer will be avocado, with grated cheese and dulse at the top. (Dulse is a seaweed, delicious and full of minerals.)

It’s easiest to dice the total amount of ingredients, then make each person’s salad individually.


Have questions?

We've got answers. Check out our FAQ page and get your questions answered right away.

Browse FAQ >

Over a million happy runners can't be wrong.

Watch our FREE video series and run easier and better than you ever imagined. Feel the difference in your next run!