AVOCADO SALAD
Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!
Provided by Jaclyn
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
- In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
- Serve shortly after preparing.
Nutrition Facts : Calories 214 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
AVOCADO CLAM SALAD
I created this easy California-cuisine inspired recipe when I was spending way too much time on pregnancy nutrition. It's a great source of iron, fiber, protein, Vitamin C, Vitamin B6, and Vitamin B12.
Provided by Jamie B
Categories One Dish Meal
Time 5m
Yield 4 cups, 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut & peel avocado.
- Drain excess liquid off chickpeas & clams.
- Combine all ingredients. Serve chilled (or immediately, if you're too hungry.).
Nutrition Facts : Calories 383.3, Fat 17.9, SaturatedFat 2.3, Cholesterol 16.9, Sodium 457, Carbohydrate 42, Fiber 12, Sugar 0.9, Protein 17.5
AVOCADO SALAD WITH HERBS AND CAPERS
This salad is both dead simple to make and highly luscious. It gets a velvety richness from the avocados. The salad is enlivened by a splash of red wine vinegar in the dressing and a handful of briny capers sprinkled on top. The herbs here are used in two ways, both chopped into a garlicky salsa verde-like dressing, and strewn in whole leaves across the plate. Choose your avocados carefully for this; look for firm but not rock-hard fruit, without any mushy spots. If you'd like to substitute another variety of avocado for the Haas you can, but the salad may not have the same texture. Then serve it either as a side dish or an appetizer with a meal of roasted or grilled meats, chicken or fish. Or make it the foundation of a light lunch, with some crusty bread and tangy cheese on the side.
Provided by Melissa Clark
Categories weeknight, salads and dressings, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.
- Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeño, garlic, fine salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.
- Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 46 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 15 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 656 milligrams, Sugar 2 grams
MY FAVORITE AVOCADO SALAD
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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