AVOCADO CHICKPEA SALAD
This healthy avocado chickpea salad is a quick and easy 10-minute dish with amazing Mediterranean flavors. A versatile salad which you can customize to suit your preferences.
Provided by Tonje
Categories Main Course Salad Side Dish
Time 7m
Number Of Ingredients 13
Steps:
- Dice the onion, avocado, cherry tomatoes, and cucumber.
- Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.
- Pour over olive oil and lemon juice, along with the salt, pepper and Italian seasoning.
- Stir to combine the ingredients evenly, and serve.
Nutrition Facts : Calories 319 kcal, Carbohydrate 28 g, Protein 9 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 812 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
AVOCADO, BEET, PEA AND CUCUMBER SALAD
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
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
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
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
BEET AND PEA SALAD
I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.
Provided by Denise Rutledge
Categories Beet Salad
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Dice or julienne pickled beets. Toss with peas and onion in a bowl.
- Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
- Chill to let flavors blend, about 1 hour. Serve.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g
CUCUMBER-AVOCADO SALAD
Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad. Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor. Cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. Finish with a hit of red-pepper flakes for heat, or embellish with herbs, lettuces, beans, soft-boiled eggs, feta, nuts and so on.
Provided by Ali Slagle
Categories weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Transfer the scallions to a small bowl of ice water to crisp.
- Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
- When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
- Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
- Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.
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- In a large mixing bowl combine the olive oil, sherry vinegar, hot sauce, salt, pepper and sugar. Add the sliced onions and toss to coat. Set aside while preparing the beets.
- Bring a large pot of water to a boil. Add the beets and blanch for 3 to 5 minutes or until semi-cooked. Drain and rinse under cold water. Pat dry and add to the marinating onions. The onions should marinate for at least 15 minutes overall - but 30 minutes is better.
- To serve spread half the beet mixture on a large plate or platter. Top with the avocado, cilantro, mint, pea shoots and peas. Add the remaining beet mixture on top. Finish with a drizzle of olive oil and serve.
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- Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
- Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
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