AVOCADO-TOAST BREAKFAST SALAD
Avocado toast becomes croutons in this high-fiber, low-calorie breakfast salad. Get your vitamin C from the citrus vinaigrette and the orange wedge on the side.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
- Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
- Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.
Nutrition Facts : Calories 230 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 390 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
SHERRIED SARDINE TOAST
Steps:
- Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
- After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
- Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
- Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
CITRUS-VANILLA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
- Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
- Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.
HEALTHY HAM AND AVOCADO-TOAST SALAD
Toss a gorgeous arugula salad with ham, Cheddar and almonds with an orange vinaigrette and mound it atop creamy avocado toast for an elegant meal.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
- Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
- Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper.
ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
- Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.
AVOCADO SALAD CUBAN STYLE
Very easy and delicious salad
Provided by Lynn Clay
Categories Fruit Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- 1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
- 2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
- 3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
- 4. Salt the avocados.
- 5. Pour dressing over everything.
- 6. Top with fresh cilantro.
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
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