Avocado Salad With Asian Dressing Recipes
AVOCADO SALAD DRESSING
Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.
Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
AVOCADO SALAD WITH ASIAN DRESSING
Another recipe from the Australian magazine super food ideas-this was wonderful with frshly caught fish!!!!!
Provided by JustJanS
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dressing:.
- Whisk ingredients together; set aside 10 minutes for flavours to develop.
- Place salad ingredients in a bowl, pour over dressing and toss gently to combine.
Nutrition Facts : Calories 222.9, Fat 18.3, SaturatedFat 2.6, Sodium 201.9, Carbohydrate 15.8, Fiber 7.7, Sugar 4.3, Protein 3.4
MANGO AND AVOCADO SALAD WITH PEANUT DRESSING
Provided by Allen Susser
Categories Citrus Fruit Leafy Green Herb Nut Onion Pepper Side No-Cook Mango Peanut Avocado Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 7 ingredients in medium bowl to blend. Stir in cilantro and shallot. Divide arugula among 4 plates. Fan mango and avocado slices over. Drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.
AVOCADO SALAD WITH GINGER DRESSING
Make and share this Avocado Salad With Ginger Dressing recipe from Food.com.
Provided by Rhiannon and Matt
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Ginger Dressing:
- Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
- Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
- Drain and refresh under cold water. Pat dry with paper towel.
- Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.
Nutrition Facts : Calories 155.6, Fat 13.6, SaturatedFat 2, Sodium 28.2, Carbohydrate 9, Fiber 5.5, Sugar 1.6, Protein 2.1
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