Individual Avocado Salads Recipes

AVOCADO SALAD

Steps:

• For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
• In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
• Serve shortly after preparing.

INDIVIDUAL COBB SALADS

Steps:

• Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
• To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
• Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
• In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
• Yield: 3/4 cup
• Prep Time: 5 minutes
• Difficulty: Easy

INDIVIDUAL AVOCADO SALADS

Steps:

• Cut avocados in half lengwise, twist to separate and then carefully remove the seed from the other half. Combine all other ingredients. Spoon into the avocado halves. Sprinkle with additional salt and pepper. Serve immediately.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

AVOCADO SALADS

Steps:

• For dressing: Lemon or lime juice Walnut oil or Olive oil Fresh hot red chilies Fresh hot green chilies.

INDIVIDUAL AVOCADO SALADS

Steps:

• Cut avocados in half, removing seed.
• Combine all other ingredients. Spoon into Avocado halves. Sprinkle with s and p.
• Serve immediately.

CUCUMBER-AVOCADO SALAD

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.