avocado-salad-sprout-basilThe avocado gets no love from my family and friends.  The look of disgust comes across their faces when I say I like avocado.

They can’t imagine anyone eating something green and mushy;  it must taste horrible.  I say, don’t knock it until you try it, you might be surprised.

There are many ways of eating the avocado.  There are some people who think the only way you can eat an avocado is as guacamole, but there are many ways of eating avocado.

If you enjoy eating avocados, but find yourself getting bored with eating avocados, you should try this Avocado Salad with Basil.

The beautiful thing about this salad is that you can make it taste anyway you like.  A friend, told me that she added black beans to the recipe and enjoyed it.

5 Benefits of the Avocado Salad with Basil Ingredients


  • Promote heart health
  • Optimize nutrient absorption
  • Promote blood sugar regulation
  • Promote eye health
  • High in vitamin E


  • Excellent source of vitamin C
  • Provide cardiovascular support
  • Support bone health
  • Anti-cancer benefits
  • Rich in dietary fiber

Sprouts (alfalfa, radish, broccoli, clover)

  • Have phytochemicals that protect against disease
  • Have highly active antioxidants
  • Have plant estrogens that are helpful in controlling hot flashes, menopause, PMS and fibrocystic breast tumors
  • Help increase the bone formation and density and prevent bone breakdown or osteoporosis
  • Source of saponins, which help lower the bad cholesterol


  • Good source of magnesium
  • Promotes cardiovascular health
  • Anti-inflammatory
  • Provides DNA protection
  • Has anti-bacterial properties


  • Vitamin C rich food
  • Helps protect against rheumatoid arthritis
  • Has phytonutrients with antioxidants
  • Boosts the immune system
  • Has anti-bacterial and anti-viral power


  • Powerful cancer fighter
  • Helps fight inflammation
  • Helps reduce blood pressure
  • Helps reduce cholesterol
  • Helps protect the heart

Avocado Salad with Basil Recipe

2 cups avocado, diced
1 cup tomatoes, seeded and diced
1 cup clover sprouts or sprouts of your choice
1 tablespoon basil
1 1/2 tablespoon lemon juice
1 1/2 tablespoon garlic, minced
1 teaspoon Celtic salt or a salt of your choice

Combine all ingredients in a mixing bowl, leaving a slightly chunky consistency.

Recipe adapted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD

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