I eat a whole avocado every day. I didn't have any lemons, so today I used yuzu to make the dressing.Choose a large avocado that is not too ripe, but not too firm. Recipe by Yopichi

#GoldenApron23

We always have this with wine at our house.Adjust the amount of wasabi to your liking. Very ripe avocados work best. The dressing is a little on the generous side, so you can reduce the amount. Recipe by Poron526

I thought up a recipe that features the rich fragrance and mild tartness of balsamic vinegar.If you eat it just after mixing everything together, it's lightly flavored, but if you let it rest for a while in the refrigerator, the flavors become more assertive like a marinated salad.The cooking times specified in Steps 4 and 5 are approximates. Adjust the times depending on the thickness of the chicken meat, your cooking equipment and so on. For 2 to 4 servings. Recipe by caramel-cookie

A simple salad ready in 15 minutes.

I love avocado and chick peas. I wanted to make a satisfying salad that I wouldn't get tired of. So, to make the most of the rich avocado flavor, I used sushi vinegar instead of mayonnaise. The green color is so pretty, and I'm really happy with the result. That's why I posted the recipe here - it's for my own reminder.Adjust the microwave time for cooking the potato (mine was 4 minutes at 600W). Peel the potato while hot, and add sushi vinegar immediately after mashing to season well. For 2 servings. Recipe by Usagi no Cima

The famous Greek salad, loved by both Greeks and visitors, is a staple at almost every Greek table.

I often eat my avocados with soy sauce and wasabi and my tofu with salt and olive oil, so I thought, what if I tried them together? That's how I decided to make a soy sauce, wasabi, olive oil, salt dressing.Add the wasabi in a little at a time while stirring the olive oil to combine easier. Recipe by ruruchirin

I wanted to make a simple salad with tomato and avocados!It's even more delicious with some cheese! Recipe by uzukaji