Duo of Avocado Cup Salads: Two Distinct Variations

Unique Avocado Cups: Refreshing Mini-Salad Creations

Discover the vibrant world of Avocado Cup Salads! These delightful mini-salad creations not only look stunning but are also packed with flavor and nutrition. Perfect for impressing your guests or enjoying a healthy lunch yourself, you can customize these recipes with a variety of ingredients. So, grab your avocados and let’s get started!

Cooking Time

The prep time for each recipe is around 20 minutes, and you’ll yield about 8 mini-salad cups from each. If you're serving two halves for each person, you can expect them to last for one meal!

Ingredients

Avocado Cup Salad with Black Bean Rainbow

• 1 cup cooked black beans (about 2/3 of a 15-ounce can)
• 1 large bell pepper, diced (a mix of colors adds a fun touch)
• 1/4 cup finely chopped white or red onion
• 1 small jalapeno, seeded and minced
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice (approximately from 1 lime)
• 1/4 teaspoon coarse salt, plus more to taste
• 1/2 teaspoon ground cumin
• Hot sauce or cayenne pepper, to taste
• Chopped cilantro for garnishing
• 4 ripe avocados

Avocado Cup Salad with Cucumber, Radish, and Ginger-Miso Dressing

• 1 cup cucumber, finely diced
• 1 cup radishes, finely diced
• 2 scallions, finely chopped
• 4 tablespoons toasted sesame oil
• 2 teaspoons white miso (shiromiso)
• 2 tablespoons rice vinegar
• 1/2 teaspoon fresh ginger, grated or minced
• 1 teaspoon white sesame seeds, toasted
• 1 teaspoon black sesame seeds
• 4 ripe avocados

Instructions

For Black Bean Confetti Cups:

Begin by combining the cooked black beans, bell pepper, onion, and jalapeno in a medium bowl. In a separate small bowl, whisk together the olive oil, lime juice, salt, cumin, and your choice of hot sauce or cayenne. Taste and adjust the seasonings as preferred.

Slice the avocados in half and remove the pits. Carefully score the flesh in a crisscross pattern, taking care not to break through the skin. If serving immediately, blend the salad and dressing together, filling each avocado half generously with the mix, topping it off with cilantro. If you want to spread this meal across a few days, keep the salad and dressing separate until ready to eat. Just slice and score the avocado, add a dollop of dressing, top with salad, and drizzle with more dressing, finishing with cilantro.

Enjoy each delicious spoonful!

For Cucumber, Radish, and Ginger-Miso Cups:

Start by mixing the cucumber, radishes, and scallions in a medium bowl. In a different small bowl, whisk the sesame oil, white miso, rice vinegar, and ginger to create a flavorful dressing. Adjust the flavor according to your taste preferences.

Cut the avocados in half and remove the pits, then score the flesh as mentioned above. For immediate enjoyment, mix the salad with the dressing and fill the avocado halves generously, garnishing with a mix of toasted sesame seeds. To save for later, keep the salad mixture and dressing apart until it's time to serve. Slice, score, add dressing, fill with salad, and sprinkle with seeds just before indulging!

Savor every bite, using a spoon for the ultimate experience!