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Avocado Olive Salad

Avocado Olive Salad

  • Prep

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A fresh and simple way to spruce up the avocado.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 42.6 g
  • 65%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet


  1. In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
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This was pretty tangy and a little bit sweet. I used a whole can of olives (20 was about half a can), and instead of dumping 1/2 cup of cheese into the salad, I grated a small amount over each serving (more would have been too rich for me). Because I didn't use as much cheese, I added more salt. I think this would probably be best tossed with greens--especially arugula. Next time, I'll add a few more capers. I'll probably use the dressing for other salads, as well. UPDATE: I made this again and increased the capers, used only 1 lime, omitted the cheese, and tossed it with arugula. Even better! I think the biggest difference was reducing the lime juice--much less puckering, and the salad didn't seem as sweet.


Really easy. A little tangy but still very good. Replace the capers with artichokes for a different flavor.

Bill Lester

This is a very simple but tasy recipe. I don't like capers, so these were omitted. Instead I used canned artichoke hearts, drained and sliced in half. Delicious!