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Ingredients

Turmeric-Garlic Sizzle Avocado Salad

Fierce Foods Facts: This summer fresh and golden salad is anti-inflammatory in just about every way. The heart-healthy fat from the avocado provides a nice amount of Vitamin E and when combined with the anti-inflammatory properties of the golden turmeric it makes for a winning combination!

Nutrition:

Each serving: 73 grams
Calories: 185
Total Fat: 19 grams
Net Carbohydrate: 2 grams
Total Protein: 1 gram

Directions:

Heat the olive oil in a small skillet over medium heat. Add two cloves of garlic, thinly sliced, and 1⁄2 teaspoon ground turmeric. Cook, giving it the occasional stir until the garlic starts to sizzle and turns golden and toasty. This will happen in four to five minutes. Turn off the heat and sprinkle in the chili flakes and season with salt.

Using a knife, split the avocados in half and remove the pit. Slice the flesh into slices while it is still in the shell. Using a spoon, scoop the slices out of the shell and arrange them on a plate.

Sprinkle the herbs over the top. Season with salt and drizzle the lemon juice over the top as well. Pour the garlic and turmeric sizzle over the salad. For additional flavor, consider grated ginger or other ground spices, like cumin or coriander, to the mix. Sesame seeds will add a nice crunch if you have some around.  

Kids Can Cook Tips: Younger kids can help prepare the herbs by washing and tearing them into bite-size pieces and measuring the oil and juice. Older kids with knife skills can slice the avocado, the lemon, and the garlic.

Turmeric-Garlic Sizzle Avocado Salad

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon chili flakes
  • 1 avocado, sliced in half
  • 2 tablespoons fresh parsley, sliced
  • 2 tablespoons fresh cilantro, sliced
  • 2 tablespoons fresh basil, sliced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (~1 whole lemon)  
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Turmeric-Garlic Sizzle Avocado Salad

With creamy avocado, bright herbs, and sunshiny flavors, this sizzle salad is like eating summer by the forkful!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

20

4 Servings

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon chili flakes
  • 1 avocado, sliced in half
  • 2 tablespoons fresh parsley, sliced
  • 2 tablespoons fresh cilantro, sliced
  • 2 tablespoons fresh basil, sliced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (~1 whole lemon)  
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon chili flakes
  • 1 avocado, sliced in half
  • 2 tablespoons fresh parsley, sliced
  • 2 tablespoons fresh cilantro, sliced
  • 2 tablespoons fresh basil, sliced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (~1 whole lemon)  
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon chili flakes
  • 1 avocado, sliced in half
  • 2 tablespoons fresh parsley, sliced
  • 2 tablespoons fresh cilantro, sliced
  • 2 tablespoons fresh basil, sliced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice (~1 whole lemon)  

Kitchen Equipment

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 minutes

Fierce Foods Facts: This summer fresh and golden salad is anti-inflammatory in just about every way. The heart-healthy fat from the avocado provides a nice amount of Vitamin E and when combined with the anti-inflammatory properties of the golden turmeric it makes for a winning combination!

Nutrition:

Each serving: 73 grams
Calories: 185
Total Fat: 19 grams
Net Carbohydrate: 2 grams
Total Protein: 1 gram

Directions:

Heat the olive oil in a small skillet over medium heat. Add two cloves of garlic, thinly sliced, and 1⁄2 teaspoon ground turmeric. Cook, giving it the occasional stir until the garlic starts to sizzle and turns golden and toasty. This will happen in four to five minutes. Turn off the heat and sprinkle in the chili flakes and season with salt.

Using a knife, split the avocados in half and remove the pit. Slice the flesh into slices while it is still in the shell. Using a spoon, scoop the slices out of the shell and arrange them on a plate.

Sprinkle the herbs over the top. Season with salt and drizzle the lemon juice over the top as well. Pour the garlic and turmeric sizzle over the salad. For additional flavor, consider grated ginger or other ground spices, like cumin or coriander, to the mix. Sesame seeds will add a nice crunch if you have some around.  

Kids Can Cook Tips: Younger kids can help prepare the herbs by washing and tearing them into bite-size pieces and measuring the oil and juice. Older kids with knife skills can slice the avocado, the lemon, and the garlic.

Fierce Foods Facts: This summer fresh and golden salad is anti-inflammatory in just about every way. The heart-healthy fat from the avocado provides a nice amount of Vitamin E and when combined with the anti-inflammatory properties of the golden turmeric it makes for a winning combination!

Nutrition:

Each serving: 73 grams
Calories: 185
Total Fat: 19 grams
Net Carbohydrate: 2 grams
Total Protein: 1 gram

Directions:

Heat the olive oil in a small skillet over medium heat. Add two cloves of garlic, thinly sliced, and 1⁄2 teaspoon ground turmeric. Cook, giving it the occasional stir until the garlic starts to sizzle and turns golden and toasty. This will happen in four to five minutes. Turn off the heat and sprinkle in the chili flakes and season with salt.

Using a knife, split the avocados in half and remove the pit. Slice the flesh into slices while it is still in the shell. Using a spoon, scoop the slices out of the shell and arrange them on a plate.

Sprinkle the herbs over the top. Season with salt and drizzle the lemon juice over the top as well. Pour the garlic and turmeric sizzle over the salad. For additional flavor, consider grated ginger or other ground spices, like cumin or coriander, to the mix. Sesame seeds will add a nice crunch if you have some around.  

Kids Can Cook Tips: Younger kids can help prepare the herbs by washing and tearing them into bite-size pieces and measuring the oil and juice. Older kids with knife skills can slice the avocado, the lemon, and the garlic.

Fierce Foods Facts: This summer fresh and golden salad is anti-inflammatory in just about every way. The heart-healthy fat from the avocado provides a nice amount of Vitamin E and when combined with the anti-inflammatory properties of the golden turmeric it makes for a winning combination!

Nutrition:

Each serving: 73 grams
Calories: 185
Total Fat: 19 grams
Net Carbohydrate: 2 grams
Total Protein: 1 gram

Directions:

Heat the olive oil in a small skillet over medium heat. Add two cloves of garlic, thinly sliced, and 1⁄2 teaspoon ground turmeric. Cook, giving it the occasional stir until the garlic starts to sizzle and turns golden and toasty. This will happen in four to five minutes. Turn off the heat and sprinkle in the chili flakes and season with salt.

Using a knife, split the avocados in half and remove the pit. Slice the flesh into slices while it is still in the shell. Using a spoon, scoop the slices out of the shell and arrange them on a plate.

Sprinkle the herbs over the top. Season with salt and drizzle the lemon juice over the top as well. Pour the garlic and turmeric sizzle over the salad. For additional flavor, consider grated ginger or other ground spices, like cumin or coriander, to the mix. Sesame seeds will add a nice crunch if you have some around.  

Kids Can Cook Tips: Younger kids can help prepare the herbs by washing and tearing them into bite-size pieces and measuring the oil and juice. Older kids with knife skills can slice the avocado, the lemon, and the garlic.

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