Ready for a salad that’s fancy enough to feel special but easy enough to make on a random Tuesday night? Enter the Pear and Avocado Salad—the fourth stop on our ‘Salad Days Before Pumpkin Craze’ series. Sweet, juicy pears meet creamy avocado in a showdown of deliciousness, and together they make this salad feel like the VIP of your pre-pumpkin menu. If you’re looking for something that feels indulgent but still keeps you on the healthy track, this salad is your new best friend. Trust me, you’ll want to stick around for this one.
PEAR AND AVOCADO SALAD
Before we all go full throttle into the land of pumpkin spice and everything nice, let’s take a beat and appreciate the beauty of fresh, crunchy, and creamy salads. Enter: this Pear and Avocado Salad with Ginger Sesame Dressing. This salad is like the calm before the storm—a healthy, delicious reprieve before we dive headfirst into pumpkin pie mania. It’s the fourth salad in my ‘Salad Days Before Pumpkin Craze’ series, and trust me, this one’s a keeper. We’re talking sweet pears, buttery avocado, and crunchy almonds all tossed together with a zesty, creamy dressing that’ll have you actually excited to eat salad (yes, I said excited).
Growing up, my family always had Asian pears on hand, which—fun fact—are not your regular pears. They’re crisp, juicy, and honestly, a little bit magical. But here’s the catch: try asking for Asian pears at your local supermarket, and you’re bound to get that ‘Are you sure you’re in the right aisle?’ look. I swear, it’s like asking for some exotic fruit from a distant galaxy. But trust me, if you can find them, they are totally worth the awkward stares. If not, a firm regular pear, like an Anjou or Bartlet pear will do.
This salad is the kind of dish that tricks your brain into thinking you’re indulging, but in reality, it’s keeping you light, fresh, and ready to take on that inevitable pumpkin-flavored takeover. So grab a pear (or two), whip up that Ginger Sesame Dressing, and let’s enjoy these last moments of salad sanity before the pumpkin craze sweeps us all away!”
Why this Recipe Works
Let’s break it down: You’ve got crunchy, sweet Asian pears (or regular pears if you’re not feeling adventurous), buttery avocado, and the zing of fresh ginger in the dressing. Add in the subtle bite of red onions and the crunch of toasted almonds, and you’ve hit that magical balance of flavor and texture that makes salads worth eating. This salad isn’t here to play—it’s here to show you that healthy doesn’t have to be boring.
Oh, and pro tip: The basil adds an unexpected freshness that makes you feel like you’ve just wandered into an herb garden. Thai basil will kick things up a notch with its slightly spicy, anise flavor, but regular basil works too if you want to keep it mellow. Either way, you’ll be feeling pretty good about yourself while eating this.
Bridging the Gap Between Summer and Fall
Let’s talk about seasonal eating. If you have been reading my blog for a hot minute, you know I am all about sustainability and eating produce that is in season. There’s something magical about eating what’s fresh and in-season—it’s like Mother Nature giving you a friendly nudge to enjoy what she’s offering up at just the right moment. And this Pear and Avocado Salad is the perfect way to embrace those late-summer, early-fall vibes. It’s light enough to keep you cool as the summer heat lingers (looking at you Texas), but it’s got just enough richness and flavor to hint at the cozy fall days that are on the horizon.
Think about it: The sweet, crisp pears are basically nature’s way of telling you to enjoy the last bits of summer fruit before pumpkin takes over. And the avocado? Well, avocados are the MVPs of any season, but here they add a creamy texture that makes you feel like you’re indulging in something hearty and satisfying—without jumping straight into the land of pumpkin pies and spiced lattes just yet.
Seasonal eating is like a gentle transition. This salad is your bridge from light, refreshing meals to the cozy, warm dishes of fall. It’s that in-between stage where you can still savor the crunch of fresh greens and fruits, but you’re also starting to crave a little more substance. The toasted almonds and rich avocado provide that extra layer of comfort without bogging you down. It’s like the perfect balance between summer salads and those hearty fall casseroles that’ll soon be taking over your life (and your kitchen).
This Pear and Avocado Salad is the perfect salad to transition into fall with the addition of pears
Eating seasonally also means that your ingredients are at their peak flavor, which makes everything taste better. Ever notice how strawberries taste amazing in June but kind of sad in December? That’s the magic of eating what’s in season—everything just hits differently. Right now, pears and avocados are shining stars in the produce aisle, so it’s the perfect time to celebrate them in all their glory.
This salad keeps you light, energized, and feeling like you’re still soaking up the last rays of summer sunshine—while also preparing you for the inevitable pumpkin-fueled frenzy. So before you stock up on cans of pumpkin puree, give this salad a try and let it ease you into fall, one fresh, delicious bite at a time. Seasonal eating isn’t just about what’s fresh—it’s about appreciating the natural rhythm of food and letting it set the tone for what’s next.
Thanks for coming to my Ted Talk.
Tips for Making the Best Pear and Avocado Salad
Because I’m all about making things easier and tastier, here are a few tips to help you perfect this Pear and Avocado Salad:
1. Choose the Right Pear:
If you can find them, Asian pears are the way to go for that perfect crunchy texture. But don’t stress—any firm pear will work. Just avoid overly ripe ones; they tend to get mushy, and no one wants a soggy salad.
2. Avocado Timing Is Key:
Avocados are like that friend who’s either 30 minutes early or two hours late to the party. Make sure you use a firm-ripe avocado to get that creamy texture without it falling apart. If you’re prepping in advance, slice the avocado right before serving to avoid the dreaded brown spots.
3. Toast Your Nuts:
A quick toast in a dry skillet will bring out the flavor in your sliced almonds. Just keep an eye on them—nuts love to go from golden perfection to burnt disaster in the blink of an eye.
4. Adjust the Dressing to Taste:
The Ginger Sesame Dressing is the star of the show, but feel free to adjust it to your taste. Add more Sriracha for a little extra heat, or go easy on the lime juice if you prefer it less tangy. This is your salad, so make it work for you!
5. Make It Ahead:
If you want to save time, prep everything in advance—just keep the dressing and the avocado separate until you’re ready to serve. This way, your greens stay crisp, and the avocado stays vibrant and fresh.
With these tips, you’ll be rocking this salad like a pro. And the best part? You’ll be fully prepared for pumpkin season without sacrificing delicious, seasonal meals along the way!
MORE SALADS TO TRY
HOW TO MAKE PEAR AND AVOCADO SALAD
For the Sesame Ginger Dressing
- 1/2 cup mayonnaise
- 1/3 cup peanut oil
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar
- 1 teaspoon Sriracha, or more to taste
- 1 teaspoon kosher salt
- 1/2-inch piece fresh ginger, peeled
- 1 clove garlic, peeled
For the Salad
- 8 cups mixed greens of your choice (8 ounces)
- 1/2 cup fresh regular or Thai basil leaves, torn
- 1 crisp Asian pear or very firm regular pear, cored and thinly sliced
- 1/2 cup red onions, thinly sliced
- 1 firm-ripe avocado, sliced
- 1/2 cup sliced almonds, lightly toasted
Make the Dressing
In a blender, combine the mayonnaise, peanut oil, vinegar, sesame oil, lime juice, sugar, Sriracha, salt, ginger, and garlic and blend until smooth. Alternatively, finely mince the ginger and garlic and shake all the ingredients if you do not have a blender. Refrigerate until ready to use.
Make the Salad
In a large salad bowl, toss together the greens, basil, pear, and onion. Gently toss in the dressing to taste, the avocado, and most of the almonds. Garnish with the remaining almonds.
The Last Bite: Share Your Thoughts!
Now that you’ve seen the magic of Pear and Avocado Salad with Ginger Sesame Dressing, I’d love to hear from you! Have you tried it? Did you swap any ingredients and create your own delicious twist? Or maybe you’ve got a funny grocery store story about hunting down Asian pears, too? Drop a comment below and let’s swap salad secrets (or talk about how we’re all just biding our time before pumpkin pie season).
And if you’re feeling inspired, why not give this recipe a go and snap a pic? Share it on social media and tag me—I’d love to see your creations! Let’s keep the salad love going before we fully surrender to the pumpkin takeover. Your kitchen, your rules—let’s make it fun and delicious!
Courtesy of Hungry For More.
PEAR AND AVOCADO SALAD
Ingredients
Sesame Ginger Dressing
1/2 cup mayonnaise
1/3 cup peanut oil
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon fresh lime juice
2 teaspoons sugar
1 teaspoon Sriracha, or more to taste
1 teaspoon kosher salt
1/2-inch piece fresh ginger, peeled
1 clove garlic, peeled
The Salad
8 cups mixed greens of your choice (8 ounces)
1/2 cup fresh regular or Thai basil leaves, torn
1 crisp Asian pear or very firm regular pear, cored and thinly sliced
1/2 cup red onions, thinly sliced
1 firm-ripe avocado, peeled
1/2 cup sliced almonds, lightly toasted
Instructions
Make the Dressing
In a blender, combine the mayonnaise, peanut oil, vinegar, sesame oil, lime juice, sugar, Sriracha, salt, ginger, and garlic and blend until smooth. Alternatively, finely mince the ginger and garlic and shake all the ingredients if you do not have a blender. Refrigerate until ready to use.
Make the Salad
In a large salad bowl, toss together the greens, basil, pear, and onion. Gently toss in the dressing to taste, the avocado, and most of the almonds. Garnish with the remaining almonds.
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Notes
- to keep the halved avocado from browning before you slice it, press plastic wrap directly onto the avocado’s surface.
Nutrition Facts
Calories
413.32
Fat
37.46 g
Sat. Fat
5.51 g
Carbs
12.64 g
Fiber
2.7 g
Net carbs
9.94 g
Sugar
5.5 g
Protein
8.71 g
Sodium
541.57 mg
Cholesterol
7.84 mg
