Avocado and Pear Salad Recipe

Pleasing to eyes and refreshingly delicious, the Avocado and Pear Salad needs few ingredients and minimal preparation. The ripped smooth avocado along with the juicy pear slices and the warm goat’s cheese makes a perfectly winning combination. The tangy sweet taste of its dressing makes it more attractive.

Preparation time: 10 to 15 minutes
Serving size: 04
Utensils needed: glass jar, four serving plates, fork or spoon


– 4 small pears – Bartlett pears are preferred
– 2 teaspoons lemon juice
– 2 ripe avocados
– 8 ounces watercress
– 2 ounces arugula
– 2 teaspoons finely chopped walnuts, pecans or almonds
– 4 ounces cheeses – Roquefort cheese is preferred

Dressing’s Ingredients:

– 3 teaspoons balsamic vinegar
– 2 tablespoons extra virgin olive oil
– 2 tablespoons walnut oil or 2 tablespoons almond oil
– 1 teaspoon Dijon mustard or 1 teaspoon brown mustard
– 1/2 teaspoon light brown sugar
– 1 tablespoon fresh parsley – chopped finely
– Salt and pepper


  • 1

    First of all drain and rinse the pears. Cut them into half and core them with a sharp knife. Now, slash the pear halves into fine slices and then brush them with some fresh lemon juice in order to avoid discoloration.

  • 2

    Wash the ripped avocados and wipe them dry. Cut them into half, take away their pits and peel them properly. Now, hold the knife firmly and cautiously cut the each of the avocado half into five slices. Also brush these avocado slices with the lemon juice to avert the discoloration.

  • 3

    Take four serving plates and nicely arrange the watercress and arugula on them, dividing them equally.

  • 4

    Now, arrange the pears and avocados slices on top of herb mixture.

  • 5

    Sprinkle the finely chopped walnuts, pecans or almonds all over the salads and set them aside.

  • 6

    Make the dressing for the salads. Pour the balsamic vinegar, extra virgin olive oil, walnut oil and the Dijon mustard into a medium airtight glass jar. Add in the nicely chopped fresh parsley and the light brown sugar. Top with some salt and ground black pepper. Seal the jar thoroughly and shake it until the dressing’s ingredients mix up completely.

    Note: You can replace the Dijon mustard with the same proportion of brown mustard.

  • 7

    Drizzle the dressing on the top of the salads and toss gently to coat the ingredients.

  • 8

    Now, crumble the cheese on top of the salads and serve them instantly.

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