Sunburst Avocado Salad Recipes

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AVOCADO SALAD



Avocado Salad image

Make sure to use large, ripe avocados and Walla Walla sweet, or Vidalia onions in this recipe. I think you'll like it.

Provided by JOHNLYNN

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped
¼ cup chopped fresh cilantro
½ lime, juiced
salt and pepper to taste

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.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 10.2 g, Fat 10 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 8.5 mg, Sugar 2.6 g

FRUIT SALAD SUNBURST



Fruit Salad Sunburst image

A plate of colorful fruits also took on a fresh look for my sunflower theme. This "floral" arrangement has a light pineapple dressing that I like a lot. Even my younger brother said it was "pretty good"! -Holly Joyce Jackson, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

1 tablespoon cornstarch
3/4 cup pineapple juice
2 to 3 kiwifruit
1 pint blueberries
3 medium firm bananas, halved widthwise and lengthwise
1 medium navel orange, sliced and quartered
3 large strawberries, quartered

Steps:

  • In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cool., Cut the end off one kiwi; place cut side down in the center of a large round platter. Place blueberries evenly around kiwi. Cut remaining kiwi into 1/8-in. slices; place around edge of plate., Place bananas in a spoke pattern over blueberries. Arrange oranges over bananas and around center kiwi, overlapping slightly. Place strawberries between bananas. Drizzle with pineapple dressing.

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 4g fiber), Protein 2g protein.

SUNBURST AVOCADO SALAD



Sunburst Avocado Salad image

This refreshing salad features a mixture of chicken, pink grapefruit, avocado, salsa and toasted pecans and is served in easy-to-make tortilla bowls. This is a restaurant quality salad that's guaranteed to impress!

Provided by Allrecipes Member

Time 1h5m

Yield 4

Number Of Ingredients 9

4 (10 inch) whole wheat tortillas, warmed
1 serving Vegetable cooking spray
1 cup Pace® Chunky Salsa
2 tablespoons vegetable oil
1 (9.75 ounce) can Swanson® Premium White Chunk Chicken Breast in Water, drained
1 pink grapefruit, peeled and sectioned
1 avocado, pitted, peeled and diced
¼ cup chopped toasted pecans
1 (8 ounce) package mixed salad greens

Steps:

  • Heat the oven to 400 degrees F. Spray both sides of the tortillas with the cooking spray. Line 4 (7-inch) oven-safe bowls with 1 tortilla each. Place the bowls onto a baking sheet.
  • Bake for 10 minutes or until the tortillas are golden brown and crisp. Let the tortillas cool in the bowls on a wire rack for 10 minutes. Remove the tortillas from the bowls and let cool completely on a wire rack.
  • Stir the salsa and vegetable oil in a small bowl. Stir the chicken and half the salsa mixture in a medium bowl. Cover and refrigerate for 20 minutes. Stir in the grapefruit, avocado and pecans.
  • Divide the greens among the tortillas. Top with the chicken mixture. Drizzle with the remaining salsa mixture.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 20.9 g, Fiber 12.8 g, Protein 21.9 g, SaturatedFat 3.1 g, Sodium 1097.2 mg, Sugar 10.5 g

SUNBURST SALAD



Sunburst Salad image

Fantastic recipe from a cookbook I'm editing. It's technically a slaw because of the cabbage, but it's nothing like slaw.

Provided by fluffernutter

Categories     Potluck

Time 25m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 head red cabbage
1 lb carrot, shredded
1 medium red onion, finely chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 avocado, pitted, peeled, cut into small pieces
1/2 cup olive oil
1/3 cup red wine vinegar or 1/3 cup apple cider vinegar
1/4 cup fresh dill weed, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon mustard
2 -3 garlic cloves
salt & freshly ground black pepper

Steps:

  • For the salad, combine cabbage, carrots, onion and bell peppers in a bowl; set aside.
  • For the dressing, combine oil, vinegar, dill weed, parsley, lemon juice, mustard, garlic, salt and black pepper in a food processor and process until well mixed. Toss salad with dressing and avocado and mix well.

Nutrition Facts : Calories 160.2, Fat 11.8, SaturatedFat 1.7, Sodium 63.3, Carbohydrate 14, Fiber 4.5, Sugar 5.9, Protein 2.3

LOUISIANA SUNBURST SALAD (CREOLE)



Louisiana Sunburst Salad (Creole) image

This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

Steps:

  • Soak cranberries overnight in the port wine.
  • The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
  • Add the lettuces & toss, then season with salt & pepper.
  • Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.

Nutrition Facts : Calories 238.7, Fat 19, SaturatedFat 4.2, Cholesterol 10.7, Sodium 397.5, Carbohydrate 9, Fiber 2.7, Sugar 3.6, Protein 6.3

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