Umami-Packed Avocado Salad Garlic

Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette is the kind of dish that turns simple, fresh greens into something crave-worthy and bold. The anchovy vinaigrette brings an unexpected savory hit that hugs every avocado slice. If you want a salad that stands on its own as a meal or the highlight of your brunch table, this is the one my friends beg me to make whenever we gather for a weekend lunch.

Every time I serve this salad at family dinners, it disappears faster than almost anything else on the table. The creamy avocados against that salty punchy vinaigrette is a match people always remember.

Ingredients

• Anchovy fillets: Packed in olive oil. These are the engine of umami flavor. Look for ones with a pretty pinkish sheen packed in good olive oil.
• Large garlic cloves: Fresh and microplaned for a strong aromatic punch. Older garlic can taste harsh so choose a plump firm bulb.
• Sherry vinegar: Offers brightness with a bit more sweetness than standard vinegars. A little goes a long way.
• Shallot: Brings mellow tang sweeter than onion. Choose one that feels heavy for its size.
• Dijon mustard: Adds a spicy backbone and helps thicken the dressing. Use classic Dijon for full flavor.
• Extra virgin olive oil: Smooths and binds everything together. Go for a peppery high quality oil for best taste.
• Mixed salad greens: Use a variety for texture and color. Arugula and baby spinach work especially well.
• Coarse sea salt: Enhances all the natural flavors. Choose flaky and crunchy salt for bursts of flavor.
• Hass avocados: Choose slightly soft fruit that yields to gentle pressure. Ripeness is crucial here.
• Fresh parsley and/or cilantro: Adds herbal zip and lifts the whole salad. Use both mixed for a deep fresh taste.

Step-by-Step Instructions

Make the Vinaigrette:

Warm a small heavy-bottomed pan over medium heat. Add the anchovy fillets and a spoonful of their flavorful oil. Use a wooden spoon to mash and stir until the anchovies are reduced to a paste. The kitchen should start to smell savory and mouthwatering from the beginning.

Add Garlic and Bloom:

Lower the heat and scatter in the finely chopped or microplaned garlic. Let it cook for about thirty seconds. Stir constantly until you get a gentle aroma, not browned. This quick step removes any harsh rawness from the garlic.

Deglaze with Vinegar and Add Shallots:

Whisk in the sherry vinegar right into that fragrant mix. Let it sizzle. Then add the chopped shallots. Cook for about twenty seconds—just enough for them to soften and absorb flavor from the pan.

Finish the Vinaigrette:

Remove the pan from heat. Whisk in the Dijon mustard, which will thicken and balance everything. Slowly drizzle in the olive oil while whisking vigorously. Taste your vinaigrette now—add more olive oil if the flavor is sharp. If it does not come together, pour it into a lidded jar and shake with all your energy to emulsify.

Prepare the Avocado Salad:

Spread the mixed salad greens over a large shallow platter. Sprinkle them evenly with half a teaspoon of coarse sea salt, using your fingers to scatter the crystals so every bite is seasoned. Drizzle two tablespoons of the dressing over the greens and toss gently.

Add the Avocados:

Cut the avocados in half. Remove the pits and carefully peel away the skins. Keep the halves whole for gorgeous presentation. Nestle the avocado halves cut side up all across your bed of dressed greens.

Season and Dress the Avocados:

Sprinkle the remaining coarse sea salt generously over and into each avocado half. This makes each bite pop. Spoon a tablespoon of vinaigrette right into each avocado cavity, letting it run over the top.

Finish and Serve:

Scatter chopped fresh parsley and cilantro over everything. Bring the platter to the table and serve right away, letting everyone scoop out their own avocado and greens.

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I am always amazed by how the anchovies simply melt into the vinaigrette, transforming from something most people shy away from into a deep salty magic. I look forward to every bite with their savory essence.

Storage Tips

This salad is best eaten fresh as the greens wilt and avocados brown if held too long. If you need to prepare ahead, slice and pit avocados only right before serving. Keep the vinaigrette in a jar in the fridge for three days and shake well before using.

Ingredient Substitutions

If anchovies are not your thing, try miso paste for depth or a vegan Worcestershire sauce. For sherry vinegar you can use red wine vinegar, though you will lose a touch of sweetness. If fresh herbs are tricky to find, parsley alone or chives are great too.

Serving Suggestions

This salad pairs beautifully with grilled fish or roasted chicken. When serving for brunch, I like to lay soft boiled eggs on top or toss in some toasted pine nuts for crunch. It can also become a meal in itself on a bed of cooked grains like farro or wild rice.

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I learned the vinaigrette technique from watching my grandmother, who never measured yet created dressings that would make you want to wipe the plate clean. She swore by using anchovies for magic, and after years of making this salad, I understand exactly what she meant.

Frequently Asked Questions

→ What makes the vinaigrette so flavorful?

The vinaigrette combines anchovies, garlic, sherry vinegar, mustard, and shallots, creating deep, savory complexity.

→ Can I substitute anchovies?

For a different flavor, use capers or omit anchovies, though the umami depth will be lessened.

→ How should I choose avocados for this salad?

Select Hass avocados that are ripe but still slightly firm to maintain shape and creamy texture.

→ What herbs work best on top?

Fresh parsley and cilantro both add brightness; a mix of the two complements the dressing well.

→ How do I prevent avocados from browning?

Add the vinaigrette just before serving; the acidity helps slow oxidation and keeps avocados vibrant.