MY FAVORITE AVOCADO SALAD
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 9 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL
Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn't burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.
Provided by Corinne Trang
Categories easy, lunch, quick, beans, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
- Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
- Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 807 milligrams, Sugar 2 grams
POLENTA AND AVOCADO SALAD
This recipe has been a hit with everyone who has tried it, so I thought I would share it. It takes a bit of thinking ahead to get the polenta set up, but it's easy to make and goes great as a side along with pretty much any spicy and/or flavorful grilled meat. You can also substitute vegetable broth to make it vegan and serve it with grilled tempe and sambal.
Provided by California Fusion F
Categories Grains
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- While bringing the chicken (or vegetable) broth to a boil over medium high heat in a 2qt saucepan, whisk in the salt, onion powder, ground coriander, garlic powder and powdered chili.
- When it comes to a boil, add polenta, reduce heat to medium-low and cook, stirring constantly, for about 5 minutes.
- Remove from heat and evenly spread the polenta into an oiled glass baking dish.
- Press plastic wrap into the top of the polenta to remove any air bubbles, and refrigerate for at least 2 hours to cool and set the polenta.
- Cube the polenta with a knife and combine it with cubed/balled avocado, cilantro and oil. It should start to mush together slightly, but don't over stir.
- Serve slightly chilled or at room temperature.
Nutrition Facts : Calories 398.4, Fat 27.2, SaturatedFat 4, Sodium 870.6, Carbohydrate 34.5, Fiber 9.6, Sugar 1.5, Protein 8.5
ROASTED VEGETABLE AND POLENTA SALAD
Prepared polenta is an incredibly versatile and shelf-stable ingredient that is surprisingly low in calories and often gluten-free (make sure you check the label!). Rather than slice it, in this recipe I cut in into chunks like a traditional crouton and crisped it up in some sage-infused olive oil to add an interesting and hearty twist to a big salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
- Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
- Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.
Nutrition Facts : Calories 390, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams
POTATO & AVOCADO SALAD
The perfect side salad that counts as 1 of your 5-a-day
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Slice the potatoes into thick rounds and boil for about 10 mins until tender, then drain. Whisk the olive oil and lemon juice together in a large bowl with a little salt and pepper, then toss in the hot potatoes and leave to cool.
- Halve, stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.
Nutrition Facts : Calories 314 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
More about "polenta and avocado salad recipes"
AVOCADO ON POLENTA | RECIPE | KITCHEN STORIES
From kitchenstories.com
Cuisine InternationalTotal Time 45 minsCategory Breakfast
- Preheat oven to 200°C. To make polenta pour water in a small pan (if you have an ovenproof one use that so you can put it in the oven right away) and bring to boil. While constantly stirring add polenta, salt, pepper, cilantro and chili flakes. Once it starts to thicken and the polenta is soft remove from heat and stir in grated cheese and butter.
- Pour the polenta mixture into a baking pan and put it in the oven for approx. 25 minutes until it's golden brown on the top.
- Cut baked polenta into equal portions. To serve put a piece to a plate, add 2 tablespoons of sour cream and half of the avocado mixture. I like to add a bit of lemon juice and sprinkle with walnuts. Enjoy!
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