Avocado Beet Pea And Cucumber Salad Recipes

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AVOCADO, BEET, PEA AND CUCUMBER SALAD



Avocado, Beet, Pea and Cucumber Salad image

Earthy and sweet flavors combine in this Avocado, Beet, Pea and Cucumber Salad. Crunchy cucumber, soft beets, sweet peas, and creamy avocado combine for a tasty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Coarse salt and freshly ground pepper (to taste)
1/4 pound fresh peas
3/4 pound medium beets
3 ounces coarsely chopped fresh chives
3/4 cup white-wine vinegar
1 1/2 cups extra-virgin olive oil
1/2 pound medium cucumbers, seeded and cut into 1/2-inch pieces
3 ripe avocados, halved, pitted, and cut into 1/2-inch pieces
Horseradish Cream

Steps:

  • Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
  • In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
  • In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
  • To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.

PEA AND AVOCADO SALAD



Pea and Avocado Salad image

Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.

Provided by ELA33INE

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

4 avocados, halved lengthwise and pitted
1 lemon, juiced
½ cup cooked small shrimp
½ cup frozen petite peas, thawed
¼ cup black olives, chopped
¼ cup diced sweet onion
¼ cup diced celery
1 dash garlic powder
1 dash onion powder
salt and pepper to taste
¼ cup mayonnaise, or as needed

Steps:

  • Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  • In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g

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