Crunchy Avocado Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 ripe avocados, peeled, pitted and diced |
2 ripe beefsteak tomatoes, diced |
1/2 cup pitted nicoise olives, roughly chopped |
1 cup canned chickpeas, drained, rinsed and drained again |
2 tablespoons roughly torn flat-leaf parsley |
1/4 cup champagne vinegar |
1/4 cup extra-virgin olive oil |
1 teaspoon ground cumin |
1/2 teaspoon smoked paprika |
salt and freshly ground black pepper |
2 ounces blue corn tortilla chips |
Directions:
1. Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
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