CREAMY AVOCADO DRESSING
Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)
Provided by Nagi
Categories Side Salad
Number Of Ingredients 9
Steps:
- Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
- Use water to thin to just pourable consistency (so it's not super gloopy and thick).
- Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
- Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!
Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING
I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
- Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
- In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
- Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
- When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.
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
GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING
Categories Salad Citrus Fruit Ginger Leafy Green Vegetable Side No-Cook Vegetarian Quick & Easy Grapefruit Avocado Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
- Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.
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