AVOCADO-RADISH SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain. Combine 2 tablespoons sour cream, the juice of 1 lime and 1/2 teaspoon hot sauce in a bowl. Thinly slice 2 avocados and arrange on a platter. Top with 4 thinly sliced radishes and the onion. Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
CITRUS AVOCADO SALAD
This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. -Sonia Candler, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 175 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
AVOCADO CITRUS SALAD
We have a 2-1/2-acre avocado grove. It's located on a high slope just north of town. In the distance, we see foothills covered with avocado and citrus groves. Those two crops make a great combination in this salad. Friends always request it. -Dorothy Kostas, Escondido, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
Nutrition Facts :
AVOCADO RADISH SALAD WITH LIME DRESSING
Categories Salad Citrus Leafy Green Vegetarian Quick & Easy Avocado Radish Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl whisk together lime juice, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.
- Divide romaine between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes.
AVOCADO CITRUS SALAD
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
- Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.
Nutrition Facts : Calories 168 g, Fat 14 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g
AVOCADO CITRUS SALAD RECIPE BY TASTY
Utilizing all the components of citrus-zest, flesh, and juice-this salad is sure to brighten up any table. Avocado adds a creamy counterpoint to the tangy sweetness of the citrus, while arugula adds a peppery bite. Feel free to use a range of fruit-grapefruit and all varieties of oranges work great, as do mandarins, tangerines, and Meyer lemons. The more variety, the prettier the salad will be!
Provided by Danielle DeLott
Categories Sides
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith.
- Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use.
- Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot.
- Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste.
- Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise.
- Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 2 grams, Sugar 19 grams
ROASTED CITRUS AND AVOCADO SALAD
Provided by Alison Roman
Categories Salad Leafy Green Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lemon Orange Avocado Healthy Low Cholesterol Bon Appétit Small Plates
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
- Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
- Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
- Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).
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