Sunburst Avocado Salad

Sunburst Avocado Salad Recipe from Mexico with Chicken, Chile, Grapefruit, and Pecans

Region / culture: Mexico | Servings: 4

Introduction

Sunburst Avocado Salad is a refreshing and flavorful dish that combines the creamy texture of avocado with the tangy sweetness of grapefruit and the smoky flavor of chicken. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The Sunburst Avocado Salad recipe was inspired by the classic combination of avocado and grapefruit, which has been popular in salads for decades. The addition of smoked chicken and pecans adds a unique twist to this traditional dish, creating a delicious and satisfying meal.

Ingredients

4 Mission Soft wheat flour tortillas
0.5 lb (227 g) smoked chicken
1.5 tbsp Cocktail or chile Sauce
1 sectioned Pink grapefruit, peeled
1 skinned avocado, seeded and diced
0.13 cup toasted pecans, chopped
1 Packaged Salad Mix

How to prepare

Preheat the oven to 400°F (204°C).
Spray both sides of the tortillas with vegetable spray, then press each into large muffin tins or custard cups.
Bake for 10 minutes or until golden.
Remove from the heat and let it cool.
In a medium bowl, combine the chicken, dressing, and cocktail sauce.
Cover and chill for 20 minutes.
Stir in the grapefruit, avocado, and pecans.
To serve, arrange the greens in the tortilla cups and spoon the salad on top.

Variations

Substitute the smoked chicken with grilled shrimp or tofu for a different flavor profile.
Add a handful of arugula or spinach to the salad mix for extra greens.

Cooking Tips & Tricks

Be sure to toast the pecans before adding them to the salad to enhance their flavor.

- For a vegetarian version of this salad, simply omit the smoked chicken and add extra avocado or your favorite protein substitute.

- Feel free to customize this recipe by adding your favorite ingredients, such as cherry tomatoes, red onion, or crumbled feta cheese.

Serving Suggestions

Serve this Sunburst Avocado Salad as a light lunch or as a side dish with grilled chicken or fish.

Cooking Techniques

To toast pecans, simply spread them on a baking sheet and bake in a preheated oven at 350°F (177°C) for 5-7 minutes, or until fragrant.

- Pressing the tortillas into muffin tins or custard cups helps create a crispy and sturdy base for the salad.

Ingredient Substitutions

Use walnuts or almonds instead of pecans for a different nutty flavor.

- Swap the grapefruit for orange or mandarin segments for a sweeter taste.

Make Ahead Tips

Prepare the chicken and dressing mixture in advance and store in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the salad on a large platter and garnish with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair this Sunburst Avocado Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect summer meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 350 calories.

Carbohydrates

This Sunburst Avocado Salad recipe contains approximately 25 grams of carbohydrates per serving.

Fats

Each serving of this salad provides about 15 grams of healthy fats, primarily from the avocado and pecans.

Proteins

With 20 grams of protein per serving, this salad is a satisfying and nutritious meal option.

Vitamins and minerals

Sunburst Avocado Salad is rich in vitamins C and E, as well as potassium and magnesium, thanks to the avocado, grapefruit, and pecans.

Alergens

This recipe contains nuts (pecans) and may be unsuitable for those with nut allergies.

Summary

Overall, Sunburst Avocado Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sunburst Avocado Salad is a delicious and nutritious dish that combines the flavors of avocado, grapefruit, smoked chicken, and pecans. This salad is easy to make and perfect for a light lunch or as a side dish for a summer meal. Enjoy the refreshing and satisfying combination of ingredients in this flavorful salad.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Sunburst Avocado Salad. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Sarah for lunch. As soon as I walked into her kitchen, I was greeted by the most incredible aroma of fresh herbs and ripe avocados.

Sarah had a knack for finding the most unique and delicious recipes, and she was always eager to share them with me. She handed me a handwritten card with the title "Sunburst Avocado Salad" written in beautiful cursive script. I could hardly contain my excitement as I read through the ingredients and instructions.

The recipe called for ripe avocados, cherry tomatoes, red onion, fresh basil, and a homemade lemon vinaigrette. It sounded like the perfect combination of flavors and textures, and I couldn't wait to give it a try. Sarah had learned the recipe from a friend who had traveled to California and discovered it at a quaint little café overlooking the Pacific Ocean.

As Sarah chopped the ingredients and tossed them together in a vibrant bowl, she shared the story of how she had learned to make the Sunburst Avocado Salad. She had met the chef at the café and begged him to teach her how to recreate the dish at home. He had graciously shared the recipe with her, and now she was passing it on to me.

The salad was a work of art, with the creamy avocados contrasting beautifully with the juicy cherry tomatoes and crunchy red onion. The fresh basil added a burst of flavor, and the lemon vinaigrette tied everything together perfectly. As I took my first bite, I knew that this would become a staple in my own kitchen.

I made the Sunburst Avocado Salad for my family that evening, and they were blown away by how delicious it was. My husband declared it the best salad he had ever tasted, and my children begged me to make it again the next day. From that moment on, it became a regular dish on our dinner table.

Over the years, I have made the Sunburst Avocado Salad for countless family gatherings, potlucks, and dinner parties. It has become my signature dish, and I love seeing the looks of delight on people's faces as they take their first bite. I always make sure to credit Sarah for introducing me to the recipe, and I am grateful to her for sharing her culinary treasures with me.

As time passed, I made a few tweaks to the original recipe, adding in some diced cucumber and crumbled feta cheese for extra flavor. I also started serving it on a bed of mixed greens for a more filling meal. The Sunburst Avocado Salad has evolved over the years, but it has never lost its essence of freshness and simplicity.

I have passed the recipe on to my own children and grandchildren, hoping that they will continue to enjoy it for years to come. It is a reminder of the joy of discovering new flavors and sharing them with loved ones. The Sunburst Avocado Salad will always hold a special place in my heart, as a symbol of friendship, creativity, and the simple pleasures of good food.