Pear And Avocado Salad Recipes

PEAR AND AVOCADO SALAD

Pear and Avocado Salad image

This is a unique and interesting combination of pears and avocados that I ran across while looking for salad recipes in my cookbook collection. I made it and was surprised by the resulting tangy sweet salad that blended flavors very well.

Provided by Pepper Monkey

Categories Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 small bartlett pears
2 teaspoons lemon juice
2 ripe avocados
8 ounces watercress
2 ounces arugula
2 teaspoons pecans or 2 teaspoons almonds
4 ounces Roquefort cheese
3 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil or 2 tablespoons almond oil
1 teaspoon Dijon mustard or 1 teaspoon brown mustard
1/2 teaspoon light brown sugar
1 tablespoon fresh parsley, chopped finely
salt and pepper

Steps:

Halve and core the pears.
Slice them thinly and brush with lemon juice to stop discoloration.
Cut the avocados in half, remove the pits and peel them.
Carefully cut each half into five slices.
Also brush with lemon juice to prevent discoloration.
Place watercress and arugala on plates to be served and arrange pears and avocados on top.
Sprinkle chopped nuts on top.
For the dressing combine all dressing ingredients in a jar and shake.
Spoon dressing on top and crumble the cheese on top of it all.
Serve immediately.

SPINACH SALAD WITH PEAR AND AVOCADO

Spinach Salad with Pear and Avocado image

Provided by Susan H. Eastridge

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Blue Cheese Pear Avocado Spinach Healthy Bon Appétit Virginia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUP

Asian Pear and Avocado Salad with Garam Masala Syrup image

Categories Salad Fruit Leafy Green Appetizer Quick & Easy Pear Spice Avocado Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

For garam masala syrup
2 cups water
1/2 cup sugar
1 (2-inch-long) piece cinnamon stick
2 (1- by 1/4-inch) pieces fresh ginger, smashed
2 teaspoons green or white cardamom pods, lightly crushed
2 teaspoons coriander seeds, lightly crushed
10 whole black peppercorns, lightly crushed
1/4 teaspoon dried hot red pepper flakes
For salad
1/4 cup raw green (hulled) pumpkin seeds (not roasted)
2 firm-ripe California avocados (1 to 1 1/4 lb)
1/4 cup fresh lemon juice
2 Asian pears (1 lb total)
4 oz mixed microgreens or baby greens (4 cups)

Steps:

Make syrup:
Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
Prepare salad:
Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.

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