The title says it all: this superb avocado and olive salad is unbelievably rich and satisfying. With only 5 ingredients, you can create this simple yet delicious dish that fills your sandwiches, makes an awesome appetizer, and naturally works as a wonderful keto lunch all year round.
How to make this Rich and Satisfying Avocado and Olive Salad
This salad is easy to make in one bowl. Just mash and mix all ingredients, let the flavors mingle for a couple of hours, and enjoy!
True, you need to do some preparations, like boil eggs and chop the spring onion. If you find chopped Kalamata olives, it makes your preparations easier. Try to find at least pitted olives as removing the pits is quite a time-consuming task.
For mayonnaise, homemade is the best, considering you have used a decent oil, like light olive oil or MCT oil. Never, ever use vegetable seed oils like canola oil, sunflower oil, corn oil, soybean oil, safflower oil, etc. They are really high in omega-6 fats (especially sunflower seed oil) and easily cause inflammation.
Moreover, these oils are basically already rancid when you buy them since the polyunsaturated fatty acids go rancid extremely quickly, even without heating. If you are forced to choose any vegetable seed oil, go for extra fresh canola oil — it has the lowest omega-6 fatty acid content and is still relatively high in omega-3 fatty acids. In general, canola oil has double the amount of omega-6 to omega-3 fatty acids. But as said, try to avoid these oils as they are not beneficial for your health.
That’s all, let’s take a look at how to prepare this simple yet satisfying salad:
Take two ripe Hass avocados.
Halve them and remove the pits.
Scoop the flesh into a bowl.
Mash the flesh with a fork until chunky.
Add two hard-boiled eggs.
Mash also the eggs until chunky.
Add 1/2 cup (120 ml) chopped pitted black Kalamata olives…
…1/3 cup (80 ml) chopped spring onion…
…and 1/4 cup (60 ml) mayonnaise.
Here we go, all 5 ingredients in the bowl.
Mix with a fork…
…until well combined. Now, you can mix in some extra seasonings if you like (see the Tips for Variation section further down this post for more ideas).
Cover with plastic wrap and refrigerate for a couple of hours to let the flavors mingle. This step is not mandatory, though, if you are hungry, just dig in and enjoy the salad!
Remove the plastic wrap.
Serve, for example, from empty avocado peels and decorated with chopped spring onion and freshly ground black pepper.
I love to fill keto sandwiches with this salad — super scrumptious! (By the way, this bread is made with my Ketokamu baking mix experiment.)
How I came up with this easy keto avocado and olive salad recipe
For a couple of years, I’ve had an idea for a simple salad with avocados and olives in my idea list. Even avocado is a particularly rich and fatty ingredient, I wanted to give even more richness to my salad with mayonnaise. I was sure that mayonnaise would bind the ingredients and flavors well and lend the needed slight tang that the bland-tasting and fatty avocado so desperately requires.
In addition to avocado, olives, and mayo, I was planning to add onion to my salad. Chives are one of my favorite onion varieties, and they make a beautiful and tasty addition to any dish when chopped into tiny, cute circles. However, I went to the store to buy some chives only to notice they didn’t have any! It was the largest store in the area — and chives are an extremely, totally common ingredient, so I wondered that the store was running out of them.
Luckily, I found lovely bunches of fresh Finnish spring onion and thought spring onion works as well as chives, maybe even better. So, I grabbed two bunches for my experiments.
Now, I had four ingredients, so there would still be room for one ingredient. Sure, I could add more spices, but as I was aiming at a really satisfying salad, I thought I want to add more protein. Grated cheese like Parmesan would undoubtedly do an excellent job, but somehow I was thinking of boiled eggs.
Eggs are not only a great source of high-quality protein, but they contain ample amounts of other beneficial stuff as well, like lutein, choline, and zeaxanthin. Eggs are also high in several vitamins and minerals like vitamin B2 and selenium. So, it was definitely worth adding this super ingredient to my satisfying salad!
Next, I had to calculate the amounts. I chose two avocados and two eggs. After some pondering, I concluded that 1/4 cup (60 ml) mayonnaise would be just the right amount to bind everything together and provide an inviting and rich flavor.
As I wanted to ensure that the salad got enough taste, I chose to add 1/2 cup (120 ml) chopped black Kalamata olives (my favorite olives!) to the salad to provide enough flavor.
I was prepared to add 1/4 cup (60 ml) chopped spring onion to my salad, but after chopping that amount, I thought it was too little, so I increased the amount to 1/3 cup (80 ml).
Now, I was ready to combine all ingredients. I didn’t have time to do any experimenting, so I was just trusting that my choice of ingredients and the amounts could produce a palatable result.
After mixing all ingredients well together, I was very positively surprised: the consistency was rich, the taste mellow yet flavorful — thanks to palatable olives and piquant spring onion — and the salad was really satisfying because of protein-rich eggs and good-fat-filled avocados. After eating a serving of this magnificent salad, I was feeling satisfied for many hours!
Here’s the recipe for you to enjoy:
- 2 ripe Hass avocados
- 2 hard-boiled eggs, peeled
- 1/2 cup = 120 ml chopped pitted black Kalamata olives
- 1/3 cup = 80 ml chopped spring onion
- 1/4 cup = 60 ml mayonnaise
- (Optional: salt and pepper to taste)
- Halve tha avocados. Remove the pits. Scoop the flesh into a shallow bowl. Mash with a fork until chunky.
- Add the eggs to the bowl with the avocados. Mash with a fork until small chunks.
- Add the rest of the ingredients (i.e. the olives, spring onion, and the mayonnaise) and mix until well combined.
- Add seasonings if needed.
- Cover with plastic wrap and let the flavors mingle for a couple of hours in the fridge.
- Remove from the fridge and serve, for example, from empty avocado peels decorated with chopped fresh herbs and freshly ground black pepper.
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Divina, Olives Kalamata Pitted Organic, 10.2 Ounce
Organic Black Kalamata Olives - NON-GMO - Gluten Free - Large - Pitted - USDA Certified Organic (13.1 oz) - Product of Kalamata, Greece - Brine with Sea Salt, Water, Organic EVOO and Organic Vinegar
|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||23.7 g||5.9 g|
|Fat||122.4 g||30.6 g|
|Net carbs||2.8 g||0.7 g|
|kcal||1233 kcal||308 kcal|
Tips for variation
Despite flavorful olives and piquant spring onion, this salad has a relatively mild taste. Feel free to crack plenty of black pepper on top — it lends a wonderful kick and looks stunning! Other pepper varieties go well, too. Try something really hot, like cayenne pepper, chili flakes, or chipotle. Or, drizzle some Louisiana Hot Sauce or Sriracha on top of the serving. How beautiful contrast the red sauce makes with the green salad!
In my opinion, avocado really benefits from tangy flavors. I love to serve my avocado dishes with lemon wedges and squeeze plenty of lemon juice on top of my serving, or mix lemon juice directly into the dish, like in this Scrumptious Avocado Butter. Lime wedges and lime juice are naturally a great alternative to lemon. You can use small amounts of other citrus fruits as well. For example, red grapefruit and avocado is a divine combination.
If your mayonnaise has a neutral taste, feel free to add a dash of raw apple cider vinegar to the salad to lend more flavor and the needed tang. A small glob of Dijon mustard is a must for all mustard lovers.
You can replace the spring onion with another onion variety. Like said, I was planning chives at first, so you can certainly use chives instead of spring onion. Red onion is both a colorful and tasty option, too. (If you have made my Skillet Red Onion Jam, feel free to add a couple of tablespoons to this salad for a yummy, sweet flavor to compensate for the saltiness in olives.)
For an even heftier and more satisfying salad, add shredded sharp cheese, crumbled Feta cheese, or freshly grated Parmesan to the salad. All the bacon lovers out there can naturally sprinkle plenty of crumbled fried bacon on this salad right before serving. (If you mix the bacon with the salad, it quickly loses its crispiness, so be sure to add the bacon right before eating.)
If you don’t want to use eggs, you can replace them with any other high-quality protein source like shrimps, cubed fish, chicken — or that cheese or bacon (or both!) like mentioned in the previous paragraph.
I still have to mention a really easy and quick way to make this salad — or actually it rather makes a spread: combine all ingredients in a blender and blend until smooth. How quick and easy!
This week, I have been still staying in the summer cottage. The weather has been sunny, and the ice on the lake started finally melting. It actually melts really fast now, and almost nothing is left. Summer is soon here!
I’ve also concentrated again on Ketokamu stuff and still did experiments with the baking mix. I hope the recipe is now final — at least the baked goods look really fantastic now, and they taste great as well.
Oh yes, and several stores here in Finland have taken our Ketokamu products for their selection now. Here I’m proudly presenting our Ketokamu chocolate treat display at Kouvola Citymarket.
Kouvola Prisma has got our cauliflower soup Kukkis but still not our broccoli soup Parsis yet.