CRUNCHY AVOCADO SALAD
Steps:
- Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.
CRISPY AVOCADO SALAD
Make and share this Crispy Avocado Salad recipe from Food.com.
Provided by Jay 22
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Only use half the can of chickpeas.
- Mix together all the ingredients in a large bowl except for the tortilla chips.
- Mash the avocado with a fork.
- Fold the salad over a few times to mix.
- Then top with the blue Tortilla chips and fold salad again.
Nutrition Facts : Calories 315.2, Fat 22.4, SaturatedFat 3.2, Sodium 761, Carbohydrate 27.8, Fiber 10.5, Sugar 3.2, Protein 5.8
CRISPY AVOCADO, BACON & TOMATO SALAD
Make and share this Crispy Avocado, Bacon & Tomato Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 26m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- For the Crispy Avocado: Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed and discard.
- Slice each half into wedges, about 8-10. Don't slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a pinch of kosher salt and pepper.
- Place the flour in a shallow bowl. Place the beaten egg in another bowl. Mix together the panko and Parmesan cheese in a third bowl. Dredge each slice of avocado in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.
- Pour just enough oil in a frying pan to just cover the bottom. Heat over medium high heat until oil becomes hot enough to fry. Gently set avocado pieces in the hot oil. Fry on all sides until golden, a total of about 1 1/2 - 2 minutes. With a spatula gently remove from the pan and drain on a paper towel-lined plate. This may be done in batches.
- For the Salad: Assemble salad by layering lettuce, tomatoes, shaved Parmesan cheese and crumbled bacon. Top with crispy avocado.
- For the Honey-Lime Dressing: Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar; shake until fully combined. Ingredients may, also, be whisked in a bowl. Drizzle over salad.
- For the Drizzle: Combine the ranch dressing and Sriracha in a small bowl and mix until fully incorporated. Drizzle over salad.
Nutrition Facts : Calories 746.5, Fat 45.5, SaturatedFat 9.3, Cholesterol 123.8, Sodium 1017.2, Carbohydrate 71.3, Fiber 9, Sugar 25.5, Protein 18.4
CRISPY BACON AND AVOCADO SALAD
My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.
Provided by Sherrie-pie
Categories Low Protein
Time 11m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
- Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
- Wash and dry the lettuce. Shred it and put it into the bowl.
- Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
- Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
- Allow to drain on kitchen towel.
- Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
- Serve while the bacon is still warm with the jug of French dressing.
Nutrition Facts : Calories 469.6, Fat 43.2, SaturatedFat 9.9, Cholesterol 30.8, Sodium 409.3, Carbohydrate 15.7, Fiber 6.3, Sugar 6.5, Protein 8.2
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