Traditional recipes

8 Avocado Salads Around the World

8 Avocado Salads Around the World

Avocados are such a versatile fruit to keep in the kitchen. In the U.S. and across the world, avocados are inspiring new spins on salads. Adding avocado to a salad is a great way to dress up your meal and they’re good for your health too.

Creamy avocado works well with many salad ingredients including beans, nuts, mango, oranges, quinoa, romaine, arugula, and tomatoes. Last year, Americans consumed more than 3 billion Hass avocados, a variety known as a “year-round avocado.” According to the Hass Avocado Board, Hass avocados “account for about 80 percent of all avocados eaten worldwide” and result in $1 billion in annual revenue in the U.S.

Read on for eight tasty avocado salad recipes with inspiration from countries and cultures around the world. Some of the recipes include an Asian-inspired yellowfin tuna, mango, and avocado salad featuring wasabi cream; a Mexican salad made with black beans, corn salsa, avocado and a honey jalapeño vinaigrette; and a Latin American salad with delicious ingredients like avocado, a spicy goat cheese vinaigrette, cold smoked grapes, and pickled tomatoes.

While many recipes are extensive, others are simple. Stock up on avocados — with great recipes like these, you’ll want to try a lot of new salads, enjoying avocado in every bite.

Mexican Avocado Boats Recipe

The recipe’s developer, Melanie Roy, calls this recipe “a quick trip south of the border with these fun and easy-to-make avocado boats.”

Click here to see the Mexican Avocado Boats Recipe

14 Popular Salads Around The World

Salads are not just meant to be eaten when on a diet. They can be had as a full meal too. And honestly, not all salads are boring and tasteless. So, here are 14 most popular salads around the world that are more than just lettuce.

1. Caprese Salad

Image Credits – Gluten Free Follow Me

It is an Italian Salad prepared with mozzarella, tomatoes, and sweet basil. The green, white, and red color in the salad actually feature the color of the Italian flag. The name of the salad comes from the Island of Capri where it originated. The original Caprese salad recipe also does not call for balsamic or any other form of vinegar, as opposed to common belief.

2. Cobb Salad

Image Credits – Simply Recipes

It is an invention of a chef named Robert Cobb, thereby the name. Robert owned The Brown Derby restaurant in Los Angeles. He, using the leftover ingredients in the kitchen, created a salad consisted of chicken breast, hard-boiled eggs, tomatoes, avocado, bacon, salad greens, and Roquefort cheese. The restaurant now stands closed but the tradition of Cobb Salad still prevails as a staple part of the American cuisine.

3. Greek Salad

Image Credits – Serious Eats

Greek salad, one of the popular salads and also known as horiatiki in Greece, is a national dish whose ingredients are feta cheese, tomatoes, red onions, and cucumber slices. It was a rural recipe since farmers took some raw ingredients to the field and mixed them together. It is served in a small bowl and is present on various Greek tables. It even tastes great with grilled barbecued meat.

4. Olivier Salad

Image Credits – Enjoy Your Cooking

Lucien Olivier, a chef at a renowned Moscow restaurant called L’Hermitage, created the salad in the 1860s. Olivier kept the recipe a secret until he died but an employee is suspected to have robbed the recipe. Olivier salad was historically called mayonnaise game bird, made with gourmet ingredients such as black caviar, capers, duck, and crayfish. The essential ingredients are diced potatoes, tomatoes, bacon, chicken, or ham. This dish is one of the most popular appetizers on Russia’s New Year’s food buffets.

5. Caesar Salad

Image Credits – Angry Sheep

The name comes from Caesar Cardini, who owned a restaurant in Mexico. On one busy weekend, Cardini runs low on food, and therefore, creates a salad with whatever was leftover in the kitchen. To not disappoint the customers and also to entertain them, he prepared the salad tableside. Even today, the Caesar salad is prepared tableside, tossing the lettuce, eggs, parmesan cheese, and Worcestershire sauce.

6. Tabbouleh

Image Credits – Blogygold – magazine

Tabbouleh is the national dish of Lebanon made from chopped parsley leaves, olive oil, bulgur wheat, onions, tomatoes, and fresh mint. This evolved from the mountains of Lebanon and Syria, where the Arabs cooked edible herbs in a tabbouleh. The soothing flavors and the bulgur wheat offer a rich source of fibre and calcium making tabbouleh healthy. Tabbouleh is really widely known and therefore it also has its own day, celebrated on the first Saturday of July each year.

7. Fattoush

Fattoush is a salad made from traditional pita bread. Pita bread is broken into small bits, then toasted, grilled, or fried. This is then mixed with a range of vegetables. The main ingredient in the salad is sumac, which is a spice that is widely used in the Levantine region. It is among the most widely consumed salads in Lebanon, Syria, Israel, Palestine, Jordan, and Iraq. The salad belongs to a category of dishes popularly named fattat, whose key ingredient the stale pita, or any other flat-bread.

8. Gado – Gado

Image Credits – Minimalist Baker

Gado-Gado is an Indonesian variant of a mixed salad. It is typically made up of several fruits, eggs, tempeh, and tofu. Usually, the vegetables are just partially cooked, mixed with a nutty sauce, and finished by adding crispy prawn crackers. The dish is a true symbol of street food in Indonesia that has been prevalent in the Indonesian culture since the 16th century. It originated from Jakarta’s native people but can be seen in any region of Indonesia today.

9. Fiambre

Image Credits – Growing Up Bilingual

Fiambre is a unique large salad that was prepared on All Saints’ Day. It hails from Guatemala and is its most popular dish. The salad can be made large including as much as 50 ingredients into it. It has vegetables, meat, eggs, and even pickles. It is famously served in the memory of someone beloved who is now dead. There are many variants to this salad, depending on the key ingredients.

10. Larb

Image Credits – Inquiring Chef

The main two bases of this salad are the meat of any kind and a souring ingredient. This base is wrapped in lettuce and then consumed. The salad is garnished with Khao khoua, which is grounded rice that is toasted. It is said that this was first invented in Yunnan, China, but is now more popular in the Lao cuisine. Therefore, it is called the unofficial dish of Laos. The salad mostly has sticky rice or cucumber as a side.

11. Dressed Herring

Image Credits –

It is one of the most unique and popular salads. Herring is a Russian salad that is layered. There are usually three distinctive layers herring, potatoes, and beetroot. More layers can be added with apples, eggs, and onions. The color red that comes from the beetroot signifies the red flag. When potatoes are used, it signifies the staple food of farmers and laborers. It is a popular dish served as zakuski at New Year and Christmas.

12. Panzanella

Image Credits – Serious Eats

A popular summer salad, Panzanella is an Italian salad. It contains moistened bread, tomatoes, olives, and onions. Pane means bread and zanella means soup bowl. It was invented using unwanted ingredients such as stale bread. Bronzino is a poet who first described the salad in his poem. Until the 20th century, the salad was based only on onions which are evident in Bronzino’s poem praising the onions with oil served with toast.

13. Israeli Salad

Image Credits – Eat This Much

It’s potentially Israel’s best known national dish. Usually prepared with olive oil and lemon juice are finely diced tomatoes, cucumbers, onions, parsley, and either bell peppers or chili peppers. This pleasant salad is consumed as a main or a side dish and is also sold as a street food snack, wrapped in falafel or shawarma pita bread. It is very important in an Israeli breakfast.

14. Kosambari

Image Credits – Archana’s Kitchen

Kosambari is Karnataka’s most popular salad. The salad is made with split legumes such as Bengal gram and green gram and flavored with mustard seeds in addition. It is well recognized for its simplicity of preparation and its high protein count. At most festivities, and celebrations it is traditional as an appetizer, while in most temples it is offered as a religious offering. Kosambari is also additionally seasoned with slices of cucumber or rice, and while typically eaten as an appetizer, it is often a balanced main meal or a snack.

Ending this article about popular salads with a salad joke. We don’t have any vegetable jokes yet, so if you do lettuce know!

Recipe Summary

  • 20 radishes, thinly sliced
  • 1 small red onion, thinly sliced (1 cup)
  • 1 jalapeño, thinly sliced
  • 1/4 cup fresh lime juice
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Flaky sea salt
  • 3 ripe Hass avocados&mdashpeeled, pitted and sliced
  • 1 cup cilantro leaves
  • 1/2 cup torn basil leaves

In a medium bowl, combine the radishes with the onion, jalapeño, lime juice and the 1 tablespoon of olive oil and toss to coat. Season with salt. Arrange the avocados on a platter, drizzle with olive oil and season with salt. Spoon the radish salad on top, strew with the cilantro and basil and serve as soon as possible.

World&rsquos Best Salad Ever

  • Author: The Kitchen Whisperer
  • Prep Time: 10 minutes
  • Cook Time: 5
  • Total Time: 15
  • Category: salad, lunch, meal prep
  • Method: stove
  • Cuisine: salad, lunch, meal prep

&ldquoWorld&rsquos Best Salad Ever&rdquo &ndash bold statement, but 100% true! Try it yourself and see why!

Around the World in 120 Salads

While spring is not the only time of the year we eat salads, it sure feels like the perfect time to celebrate them. Thankfully, we currently have Giancarlo and Katie Caldesi’s new book, Around the World in 120 Salads: Fresh, Healthy, Delicious in our hands. And quite honestly, we’re swooning. Flipping through the pages, you will see salads that will make your mouth water, salads hearty enough to be the main dish and salads that would make the perfect refreshing bite on a hot day.

If you’re anything like us, it’s all too easy to get caught in a salad rut making the same boring plate. Thankfully, this book has put some fresh crunch in our routine and incorporates global flavors into our menus. The book especially highlights salads from Middle Eastern, Mexican, Indian, Italian, and Vietnamese cuisines. Check out some of the salads below inspired by a variety of cuisines and then try out one of our favorite recipes from the book!

Moroccan Inspired: Tabbouleh with pulled lamb shoulder with a spiced date crust and minted labneh

Italian Inspired: Tuna Nicoise with Green Beans, Potatoes, and Sun-Dried Tomatoes

Italian Seafood Salad

Prosciutto Topped Butternut Squash Fritters

Check out this stunning zucchini recipe below.

Zucchini and Zucchini Flower Carpaccio with Ricotta

10 salads from around the world

There's a whole world of green goodness out there.

Salads get a bad rap sometimes. People think of them only as diet food, substitutes for real meals. But salads can be more creative than iceberg lettuce and a few croutons. Cooks and chefs have invented plenty of full-flavored dishes that show us how fresh and delicious salads can be. Here are 10 from around the world:

1. Cobb salad

/>Healthy, hearty cobb salad made with chicken, bacon, tomato, onions and eggs. (Photo: Brent Hofacker/Shutterstock)

Cobb salad: the salad that sure doesn't feel like one. It's stuffed with chicken, bacon, avocado, eggs and cheese. The only way to make this dish heavier is to add bricks.

Stories about the first Cobb salad abound. Some say it was created at the Hollywood Brown Derby restaurant, owned by Robert Howard Cobb. According to legend, Cobb hadn't eaten until midnight, so he mixed together some leftovers he found in the kitchen.

2. Larb

/>Larb is spicy meat salad made with chicken, beef, duck, turkey, pork or sometimes fish, flavored with fish sauce, lime juice and herbs. (Photo: Paul_Brighton/Shutterstock)

In case you were wondering what Lao's national dish is made out of, here's a hint: it comes from a Lanna (northern Thailand) word that literally means "to mince meat." But there's more to the salad than just meat. It's traditional to stir fry and add the blood of the chicken or pig that ended up in this most carnivore-friendly salad imaginable. It's usually served with raw vegetables and sticky rice.

3. Israeli salad

/>Israeli salad consists of chopped tomatoes, cucumber and onions. (Photo: ChameleonsEye/Shutterstock)

This falafel-stand add-on can be served as a side dish or in sandwiches. It's known as the most popular national dish in Israel. The salad is made by chopping up vegetables into tiny pieces. Chefs even compete over who can chop the smallest pieces.

4. Mexican black bean salad

/>Try serving Mexican black bean salad with chips! (Photo: photogal/Shutterstock)

This versatile salad can be served on its own, used a a dip, or cooked for tostadas. It's made with a simple mix of avocados, corn, black beans, tomatoes and onions. It's light and flavorful, perfect for the warm summer days ahead.

5. Waldorf salad

Waldorf salad is made of fresh apples, celery and walnuts, dressed in mayonnaise and usually served on a bed of lettuce. (Photo: MSPhotographic/Shutterstock)

Unlike the many folk salads featured here, Waldorf salad was born in urban royalty. It was invented at the Waldorf Hotel in New York City in the 1890s by Oscar Tschirky, the Waldorf's maître d'hôtel who created many of the hotel's signature dishes. An episode of the 1970s British sitcom Fawlty Towers features the salad in what was literally its "Waldorf Salad" episode.

6. Gado-gado

/>Gado-gado consists of boiled, blanched or steamed vegetables and hard-boiled eggs served with a peanut sauce dressing. (Photo: Ivonne Wierink/Shutterstock)

Gado-gado literally means "mix-mix." It's an Indonesian dish made with a variety of ingredients including potatoes, string beans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all of which are completely coated in peanut sauce dressing. It's widely served at Indonesian restaurants around the world.

7. Dressed herring salad

/>Dressed herring salad is composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beet roots), chopped onions and mayonnaise. (Photo: Guryanov Andrey/Shutterstock)

This Russian salad is traditionally served at New Year and Christmas celebrations. It's as much about appearance as it is about taste: the final layer, grated boiled beet root covered with mayonnaise, gives the dish a rich purple color. It's often decorated with grated boiled eggs.

8. Nicoise salad

/>Tomatoes, tuna, hard-boiled eggs, Niçoise olives, anchovies and vinaigrette combine to make a Nicoise salad. (Photo: Martin Turzak/Shutterstock)

This French salad is sort of like an American cobb salad, except it uses tuna, green beans and potatoes instead of chicken, bacon and avocado. Like so many things we love, it comes from the Mediterranean. It was invented in Nice, France. In the United States, it's usually served on a bed of lettuce.

9. Tabbouleh

/>Tabbouleh is made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice and salt. (Photo: NatalieVasilyeva/Shutterstock)

This Israeli dish is so beloved that it has made its way around the globe. It's popular in the United States and has even become common in the Dominican Republic, where it's known as "tipile."

The largest recorded dish of tabbouleh, as recorded in the Guinness Book of World Records, weighed 9,532 pounds. It was created in 2009 by an elementary school in northern Israel.

10. Fiambre

/>More than 50 ingredients are often used to make Fiambre. (Photo: loca4motion/Shutterstock)

Guatemalans have a tradition in which they prepare the favorite dishes of family members that have died and bring them to graveyards to celebrate the Day of the Dead. Eventually, these various dishes were combined and turned into this all-inclusive salad. Families pass on different recipes, but fiambre usually includes sausages, cold cuts, pickles baby corn, onion, beets, pacaya flower, cheeses, olives and chicken.

Ilana Strauss writes about social sciences and the environment because she is a person on a planet.

Five salads from around the world, perfect for summer

Whether simple or complex, comforting or invigorating, the world’s tastiest salads are winning combinations of flavours, textures and colours, all pulled together by a well-balanced dressing that begs to be mopped up with good, fresh bread.

A heap of leaves sprinkled with crumbled cheese and toasted seeds a dish of cold beef and noodles soaking up a sour, spicy dressing or a bowlful of black beans and avocado, crunchy with sweetcorn, red onion and peppers: with its abundance of fresh, local produce, a signature salad can really create a sense of place.

Whether simple or complex, comforting or invigorating, the world’s tastiest salads are winning combinations of flavours, textures and colours, all pulled together by a well-balanced dressing that begs to be mopped up with good, fresh bread.

The best local salads can really underline that feeling of being abroad. What’s more, with the right mix of ingredients, they can also conjure up the places that inspired them: close your eyes as you take a mouthful of soft, tangy mozzarella, fresh basil and sweet ripe tomato, and you could well be back on a sunny terrace on Capri warm, vinegary potatoes with chopped bacon and cornichons, meanwhile, might transport you back to a wood-panelled German pub.

The following salads showcase some of the defining characteristics of the cuisines they represent. The aromatic herbs, salty cheese and citrussy dressing of the fresh thyme and halloumi salad echo Syria’s best-loved flavours, while the smoky summer vegetables, tossed with a cumin and coriander dressing, are a thoughtful imagining of a modern Indian salad. The savoury base notes of the fiery Burmese shredded chicken and tomato salad contrast with the fresh, simple Tajik bread salad, and with the rich layers of egg, fish and roasted vegetables in the Russian herring dish. Strongly evocative of their places of origin, these dishes are sure to transport you to far-flung places — just make sure you have bread on the side for mopping up those dressings.

Herring in furs, taken from Salt & Time by Alissa Timoshkina.

Alissa Timoshkina's herring in furs

This sumptuous salad is based on a traditional starter served at Russian New Year’s feasts: ‘seledka pod shuboi’, which translates as ‘herring under a fur coat’. In this version — named after a 19th-century Austrian novel, Venus in Furs — the herring is dressed in a light, elegant-looking coat of winter vegetables. Roasted carrots, potatoes and beetroot are layered with egg, dill and raw onions and served with a creamy dressing of creme fraiche coloured pink with beetroot juice.

Serves: 4
Takes: 1 hr


1 medium and 1 small beetroot (raw, with skin on)
unrefined sunflower oil
8-10 baby potatoes
8-10 baby carrots
2 eggs, hard boiled
250g creme fraiche
1 small garlic clove, minced
4 herring fillets, in oil
small bunch of dill
1 shallot, thinly sliced


Heat oven to 200C, 180C fan, gas 6. Rub the medium beetroot with a little of the oil and sprinkle with salt, then wrap in tin foil and roast for 30 mins. Once cooked, remove the foil, peel the beetroot and cut it into eight wedges. Dress with a little more oil and salt and set aside.

Boil the baby potatoes and baby carrots in separate pots of salted water for 10 mins, or until cooked, but with a little bite. Drain both pots, then cut the carrots in half lengthways and chop the new potatoes into halves or quarters, depending on their size.

While the vegetables are cooking, make the dressing for the salad. Finely grate the small beetroot, then strain the pulp through a fine sieve (or use a juicer). Add around 20ml of this beetroot juice to the creme fraiche to create a pink hue — the exact amount is up to you. Add the garlic, then season with salt and pepper to taste.

Next, assemble the salad. Place two dollops of the creme fraiche dressing on a serving plate and spread it over evenly. Cut the herring fillets into bite-size chunks and scatter around the plate, then add the cooked beetroot wedges, baby carrots and baby potatoes, taking care not to overcrowd the plate. Peel the boiled eggs and cut into wedges, then arrange them on the plate. Finally, add a light flourish of the dill, sprinkle over the shallot and add another grind of salt and pepper, then finish with a little drizzle of oil.

Fresh thyme and halloumi salad (salatat za’atar), taken from Syria: Recipes From Home by Itab Azzam and Dina Mousawi.

Lentils are an excellent source of protein, fiber, folic acid, manganese, iron and phosphorus. They are a good source of soluble fiber - which helps lower cholesterol levels. Lentils being a plant food, are a source of phytochemicals and may be beneficial in lowering the risk of obesity and heart disease.

The high fiber, folic acid and good amount of potassium make lentils a heart healthy food. Dietary fiber aids with good digestion, regularity and satiety.

Lentils provide good amount of bulk and can be part of a weight loss approach. Being a good source of selenium, lentils can support a healthy immune system and protection against cancer

All the other ingredients in this salad contribute to an impressive flavor, texture and taste. The avocados add a chunky smooth texture. I have discussed about avocados in my post about Creamy Leek Avocado Cilantro Soup.

Whether you are from the east or the west, you are going to love this easy and tasty lentil salad.


/>This versatile salad can be served on its own, used a dip, or cooked for tostadas. It’s made with a simple mix of avocados, corn, black beans, tomatoes, and onions. It’s light and flavorful, perfect for the warm summer days ahead.

/>Unlike the many folk salads featured here, Waldorf salad was born in urban royalty. It was invented at the Waldorf Hotel in New York City in the 1890s by Oscar Tschirky, the Waldorf’s maître d’hôtel who created many of the hotel’s signature dishes. An episode of the 1970s British sitcom Fawlty Towers features the salad in what was literally its “Waldorf Salad” episode.

What to Serve With Avocado Salad?

The versatility of this easy salad really shines through when it comes to deciding what to pair it with, as there tons of options. Here are just a few of my top suggestions.

  • Tacos: To be scooped into or served alongside chicken tacos, Buffalo chicken tacos, carne asada tacos, grilled fish tacos, and more. It will also pair well with taco dip.
    Other ‘wrap’ dishes: Like these chicken quesadillas, chicken enchiladas, and sheet pan steak fajitas. You could also serve it on its own in a toasted pita or wrap or to top Mexican stuffed peppers.
  • Pasta and Chili: Like this chili mac n’ cheese, vegetarian chili or turkey chili.
  • With Proteins: Like carne asada, Mexican meatballs, one pan chicken and rice, coconut lime grilled chicken thighs, or chili lime chicken.
  • Casseroles: As a top or side to this sweet potato breakfast casserole or Mexican casserole.