Name: Crunchy Avocado Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 ripe avocados, peeled, pitted and diced; 2 ripe beefsteak tomatoes, diced; 1/2 cup pitted nicoise olives, roughly chopped; 1 cup canned chickpeas, drained, rinsed and drained again; 2 tablespoons roughly torn flat-leaf parsley; 1/4 cup champagne vinegar; 1/4 cup extra-virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper; 2 ounces blue corn tortilla chips

Crunchy Avocado Salad

peeled,

beefsteak tomatoes, diced

olives,

chickpeas,

flat-leaf parsley

champagne vinegar

olive oil

cumin

smoked paprika

Salt and black pepper

blue corn tortilla chips

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

We ate this twice (I have a rule of 2x in the meau that week for any dish for sake of ease planning the menu). We found it okay enough to eat the 2nd time without modification - on the pro side - but really no one loved the mash up with a passion. It's okay but it won't be back on the menu again. We'd adjust for an all Mediterranean salad or all Mexican inspired salad but not the confusing mix of the two again. 

Use the chips for scooping.  Tasty salad/salsa

Husband and I love this salad! Fantastic recipe!

Unfortunately the avocado did not agree with me afterwards tho I did enjoy while I’m eating this dish but this will be the last time.

The combination of flavors was amazing! I craved it for days after I made it!

It was ok, but I don’t understand the 5 star reviews. Tasted mostly like smoked paprika to me. Definitely too much dressing.

Gorgeous, I added some cucumber and mint to. Huge hit, I will certainly make this again. Thank you. 

Outstanding! Going to be fixing this dish a bunch this summer. Home grown tomato season won’t arrive for a couple months so I used halved cherry tomatoes. Also used big plump Spanish olives and mango seasoned rice wine vinegar just because I prefer the Spanish olives and didn’t have champagne vinegar. Think I’ll make it the same way again. Couldn’t stand it to be much better. Something about the flavor of mangoes and avocado.

WOW! This was phenomenal. Had to replace with Kalmata olives and red wine vinegar, but it was so delicious. Great, light, healthy lunch. Thank you! 

Perfect for a hot summer evening along with a  small sandwich. 

I’ve made this many times, it’s delicious everytime. I love it...when you are looking for an unexpected “salad” this is it. 

Great salad I added feta cheese ,medjool dates , and came out great ...This is a great salad to add anything too...

Hate chickpeas, so I'll use black beans instead.  Love, love, love decadent, yet healthy dishes!  Thank you Bobby!

Made this with Sunny Anderson's Easy Grilled Pork Chops -- delicious. I grilled the chops outside on the BBQ so no need to heat up the kitchen at all. Plate with chop over salad, serve with sangria and you have a party!

Served this with Bobby's grilled shrimp scampi and it was absolutely perfect for a hot summer day.  Great combination of flavors, easy and delicious!  Bobby knocks it out of the park every time.

Very easy and quick to make. Refreshing and super tasty for a hot summer day. Served with chips and added a little hot sauce :)

Made this for Sunday night supper .  It's was a hot day today and I didn't feel like cooking. Really easy and fast to prepare and very satisfying and delicious.  I added a bit of alder smoked sea salt.  Will be making this again I'm sure.

I lived in Italia for over 30 years and ate excellent food in every region. This salad recipe is top notch. 

This was really good! A perfect meal for a hot summer day.Love Bobby flay!

Delicious!  Can't wait to try it with black beans.  I cut back on the amount of oil/vinegar - it was a little too much for my taste.

This salad has a wonderful combination of flavors and textures.  I substituted black beans because I had them on hand.  Also, I could not find the recommended olives, so I used Kalamata olives.  I think the smoked paprika makes this dish.

Quick, easy and delicious! Such wonderful fresh flavors.

So easy and amazingly tasty for how quick you can make this!

This salad was so flavorful and very easy to prepare. The champagne vinegar is my new fav. It made the salad so refreshing! Great for a crowd as it will not keep well overnight.

Yum. I, like everyone else, made a few changes! Instead of parsley I used cilantro. Instead of beefsteak tomatoes I used cherry tomatoes cuz that was what was abundant from my garden! Also, I cut the sauce in half so I could have it very lightly dressed but still flavorful (1/2 cup dressing seemed like a LOT given that cut tomatos put out their own sauce on top of that My biggest change was this: Instead of chips, I wanted to do these appetizer size. I put wonton wrappers in mini cupcake tins, sprayed w olive oil and toasted them, then filled the cups w this filling! so good!

This is absolutely delicious! A very rich salad!! I made a meal out of it. For sure,,put the crumbled blue chips on bowl by bowl as you eat it so they don't get soggy. Also,,this recipe definitely calls for way too much evoo and champagne vinegar? I almost gave it 4 stars for that but don't want to discourage anyone from making this recipe because it is sooo good! Use less than the recipe calls for!! I promise!!! Since there are 4 T. in a 1/4 c.,,use 3 T. of champagne vinegar and 3 T. of evoo and you will be good. : I used grape tomatoes from a lot of other peoples' recommendations and totally agree! They were the right fit for sure and 1 pint is all you need. Great to just use as a fun salsa too and dip the blue chips in. Excellent versaitility! Also added a little cayenne pepper and fresh jalapeÃ±os because I like it hot!!! Enjoy 

Yum! I didn't alter the dressing at all.  But I did use grape tomatoes instead of beefsteak tomatoes and black beans rather than chickpeas. Also I left out the parsley. This recipe is a keeper!

Love all of Bobby's recipe,but changed a couple of things for my famiy's taste.  Substituted chickpeas for blackbeans, parsley for cilantro, and beefsteak tomatoes for cut cherry or grape tomatoes.  I added a little chipotle powder to the vinegarette and addded about 1/2 Tbs. of Agave syrup.  My family actually had a tug of war with the left over salad!

My boyfriend really loved this. I used Cherry tomatoes because they hold up better when you don't eat it right away. Great picnic dish, eat it with chips so you don't have to bother with forks! YUM!!! I went a little easier on the cumin as it is a strong flavor and can overpower the more subtle notes of the avocado and paprika. 

This was sooo easy and very good. Will make again for sure. 

this salad is so easy to make and it is absolutely delicious. The smoked paprika makes all the difference. I substituted the campaign vinegar with rice vinegar and it worked well. 

Great salad!  Even the picky salad eaters my family loved it.  The texture of the salad is wonderful and the flavor is awesome.

I served this with a baked buttermilk chicken---everyone raved! I substituted black beans for the chickpeas and olives, and that gave this dish a very savory, earthy flavor.

I thought this was delicious.   I couldn't find pitted nicoise olives so I used kalamata instead.   I would suggest if you don't eat it all at once that you only put the chips on the portion your plan to serve right away.   They totally lose their crunch if you let them sit in the salad.   I added chopped grilled shrimp to make it a meal and it was SO good!

This is sooo friggin good!  We use nicoise or calamata olives, whichever we have on hand.  Usually substitute rice vinegar for the champagne, and is still good with regular paprika if you don't have the smoked!

This dish is absolutely fantastic! As an avocado lover who is bored to tears with guacamole or simply slicing for sandwiches, this recipe is so refreshing. The smoked paprika is worth a trip to the store if you don't have any on hand. The choice of the nicoise olives also makes a difference...so buttery smooth. This "serves 4" dish became a 2 person side for my husband and me!

This salad is scrumptious! First of all, I love the title. every time I mention I am making a "Crunchy avocado salad" people are like 'wow, that sounds really good'. But also , the dish lives up to the title. I love the addition of blue corn chips and avocado. It's quick to make and great if you are trying to lose some weight. Really healthy, and really appetizing!  And, if you want to spoil the "healthy" factor, I am certain some crumpled crisp bacon would make this salad over the top!

Really yummy. Everyone was asking for the recipe !!

Delicious as written.  I really enjoyed this and it was so quick and easy to make.  I love the champagne vinegar.  It really gives the salad a punch.  The only change I would make is to add a bit more avocado for personal preference.  I will make this again.  

So easy and delicious, one of our favorites!

Wow....this is soooo good.  I have never tasted anything like it.  I used white balsamic vinegar.   This will be added to my favorites. 

very nice salad well balenced flavor and textures the blue tortilla chips were amazing they added the perfect crunch very easy to make i reccomend it to everyboby

This is easy to make and taste great.  I had to take a salad to a taco party and this was perfect and a big hit.  

I was dining at a local Nordstrom Cafe three weeks ago and their featured salad of the evening was "Crunchy Avocado Salad"...got home and searched for what I hoped would be a similar recipe - Bobby Flay's Foodnetwork recipe was the first to pop up - and it was exactly the recipe. I've made it several times since. It's fabulous.

What a great salad, served it as a side with mexican food it was soooo good, used white balsamic vinegar since I didn't have champ vinegar.

This recipe is awesome ! The cumin and smoked paprika give it  a fabulous flavor. I used regular vinager  and half the amount of olive oil  instead to make it healthier. This recipe is a keeper !!!!!!!!!

I thought this was a nice twist on the seasonings that seem to dominate anything with avocado.  I like cilantro and lime, don't get me wrong, but this had a different flavor with the vinegar (used white wine vinegar as I didn't have champagne vinegar), cumin and smoked paprika and parsley.  I left out the olives because I don't care for them.  I also cut back on the olive oil since I figured the avocados had enough fat.  I will definitely make this again.  I'm not vegetarian either but it was very filling with the chickpeas and avocado and I didn't think you had to have meat with it or in it.  

I could not find the champagne vinegar so I used apple cider vinegar and it tasted great. 

Love this recipe!  Great combination of flavors that I wouldn't have thought to put together!!  Thanks Bobby for another winner!!!

I didnt have champagne vinegar, and one of the other reviews suggest to use balsamic vinegar.  Since balsamic is very strong, I used 1/2 what was instructed.  It was so over powering I couldn't even tase the avacados.  I'm sure this would have been good had I used the correct ingredients...

Made this for a summer party and everyone loved it!!!  I did not put the chips on top. Just left them on the side as a scooper. This will be on all of my party menus!

Okay so I'm not so sure this is an excellent recipe, since I have yet to try it. I have enjoyed Bobby Flay's recipes in the past and I'm confident this one will follow suit.  My only complaint is that there is NO listing of calories or fat intake attached. Why is it that seems to be the trend with Food Network. With folks trying to live healthier life styles it sure would be nice to know what recipe is going to do to my diet.  Thanks  Food Network Fan

I will make this a lot this summer with fresh tomatoes from the garden.

I decided to try this recipe yesterday as I had two avocado on hand that needed to be used soon. I served it along side some grilled chicken breast and was very pleased by the results. The combination was lovely.  I made the recipe as written, with only one exception, white balsamic vineger instead of the champagne vinegar I did not have on hand.  I will definitely make this recipe again, it is a keeper.  Thank you Mr. Flay for another fantastic recipe.

I'll probably use just a little less vinegar in it next time, but it was great still!

This salad was delicious and I will definitely be keeping the recipe to make this again! The only thing I didn't add was the chickpeas b/c my family isn't really a fan. Also, my grocery store did not have smoked paprika so I used regular paprika instead! I will definitely make this recipe again!

I substituted black beans for the chickpeas and did not add in the olives, since my family is not a big fan. Still turned out terrific!! Great mix of flavors!! Would highly recommend!

made this tonight as a side to pork chops. Great flavors and textures! I like many others used Kalamata olives as I couldn't get the other, but found it to be a lovely elegant feast for the taste buds and the eyes. One tip If you plan on having leftovers do not add the corn chips to the entire bowl, better to add them to the individual serving, so that they stay crunchy. I think the salad would be great even without the chips!

I made this for dinner and my husband and I couldn't believe how great this was. It had so many different textures and tastes. He has already asked for it to be made again, so now I am justwaiting for the avocados I bought to ripen. SOOOOOOOOOO good!

Really easy and goes with many meals-served with grilled steak and rice-everyone loved in every age group!

I had a craving for garbanzo beans and found this recipe on foodtv.com.  I didn't have much in my pantry but I did have the avocado so I went ahead and tried it anyways substituting black beans for the olives and bell pepper for the tomatoes.  I'm sure the original version is great but I was so happy I could improvise with what I had and made it work.  Thanks Bobby for the inspiration!

I made this for dinner Friday night along with Italian sausage subs, pasta, and tossed salad.  It was easy and delicous.  I made the dressing in a seperate bowl and poured it on the salad.  The flavors blended marvelously.  The cumin was like a kiss to the flavors.  I would recommend making the avacado chunks at least one inch because it tends to break down as you toss it.  I  did not have any blue chips so I used regular yellow torlilla, and it was good.   I think this would be a good salad side dish for a taco/ Mexican night.   I will be making this one again.  Thanks Bobby, It rocked!

I made this salad today (with some variations) and it came out great!  I used kalamata olives and omitted the parsley and the blue corn tortilla chips.  It looked like it came from a gourmet deli.  I was tempted to add some crumbled cooked bacon right before I was going to serve it but I ran out of time.  The olives added enough saltiness though.  I would definitely bring this to a bbq or block party.  

This was a very easy and quick side dish to make.  I used Kalamata olives instead of nicoise olives and white wine vinegar instead of champagne vinegar.  My husband loved it.  The cumin didn't quite go with our wine and rosemary steak, but it was still delicious.  I might add a little lemon or lime juice next time.  The tortilla chips added a nice crunch, but could be left off if you don't have any around.  Overall, great recipe!!!

My husband and I love this dish! Sometimes, we leave out the chick peas and it still tasted great. This is perfect on a hot summer day because it is so refreshing. A great way to enjoy your homegrown tomatoes, too! Thanks, Bobby!

Loved this recipe as did my family.  Used lite caesar dressing instead of oil/vinegar and changed to white beans instead of those awful chickpeas.  Also,  added a little lemon juice on top, wonderful.

This is a nice change from the usual avocado and lime guacamoles.  We really like this flavor, and I have used the dressing (vinegar, oil, cumin, paprika, and S &amp; P) on mixed spring greens. Very good.

This salad was so tasty I felt like  I was eating something bad for me. I ate the leftovers for a  nighttime snack without any guilt. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/012/0125/0125628

Bobby makes a chunky avocado salad with crushed blue corn chips for crunch.

Crunchy Avocado Salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Bobby Flay

Ingredients

Instructions

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