Avocado and Date Salad

Add color and crunch with this Avocado and Date Salad. The combination of textures, from the chewy dates and Craisins, to the crunchy peppers and almonds, works so well together!

Do you remember this Green Apple and Celery Salad? It’s still one of my favorites. It’s the one of those few salads that stays crunchy and yum even when the leftovers have been sitting in my fridge for a couple of days. 

When my neighbor Suri passed by with new recipes from her sister Shaindy, that Green Apple and Celery Salad was one that stood out. And this Avocado and Date Salad was the other one. Suri had already tried it and confirmed that “it’s really good!”

It seems Shaindy is really good at combining textures that really work together. 

What I like about this avocado salad is all the variety. Usually, avocado salads are one-note. Yes, we love avocado but adding some crunchy and chewy factors to the usual mush can’t be bad.

To the contrary, it could be very good. You just need to be willing to try.

Start by slicing the avocado. For tips on slicing an avocado beautifully, see the full instructions in the middle of this post on making an Avocado Board. Renee Muller showed me how she places the avocado, cut side down, on the cutting board and peels off the peel then slices. It’s a game-changer. 

Top with the dates, pepper, red onion, scallions, Craisins, and almonds. 

Toss with the dressing. And that’s it! 

If you want to make this in advance, I recommend preparing the other ingredients and the dressing. Then, when ready to serve, slice the avocado, (the red onion and scallion if you prefer to slice the onions fresh as well) top it with everything else that you already prepped, and dress.