Apple Avocado Salad With Tangerine Dressing Food

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

AVOCADO, APPLE AND BACON SALAD WITH TANGY AVOCADO DRESSING

Steps:

• In deep 8-inch skillet, place chicken in single layer. Add broth; heat to boiling. Reduce heat to low; simmer 10 minutes. Remove from heat; let stand 10 minutes longer.
• Meanwhile, in food processor or blender, process 1 avocado, the garlic and lemon juice until smooth. While processor is running, gradually add water and oil, processing until dressing is smooth and emulsified.
• Remove chicken from liquid to plate; shred chicken with 2 forks.
• In large bowl, toss salad greens, thyme and half of the dressing. Top with shredded chicken, apples, 1 avocado, the fennel and turkey bacon. Drizzle with remaining half of dressing. Divide salad evenly among 4 salad plates.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest.
• Mix in the apple and avocado just before serving.
• n a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE

Steps:

• Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
• Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
• Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
• Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

TANGERINE AND AVOCADO SALAD

Steps:

• In large bowl, whisk together lime juice, honey, vinegar, salt,garlic, ginger, cayenne and jalapeno.
• With a vegetable peeler, remove 2 long strips of peel (orange part only) from 1 tangerine.
• Cut strips into 1/8-inch zest matchsticks.
• Peel tangerines and separate into segments.
• Cut segments crosswise into 2 or 3 pieces.
• Add avocado, zest, and tangerines to bowl, toss to combine.
• Chill until serving time.
• Sprinkle with sunflower seeds just before serving.

AVOCADO AND APPLE SALAD

Steps:

• place apples and avocados in a bowl, set aside.
• mix mustard, olive oil, lemon juice, in small bowl and season with salt and pepper.
• mix with whisk until thickened.
• pour dressing over salad and sprinkle with parsley and almonds.
• mix and serve.

AVOCADO TANGERINE SALAD

Steps:

• For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon.

APPLE, AVOCADO, AND HEARTS OF PALM SALAD

Steps:

• In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
• Arrange 3 cups chopped watercress on 6 individual serving plates.
• Evenly top each with the apples, avocado, hearts of palm, and walnuts.
• Evenly sprinkle dressing over salads and serve.

TANGERINE TOSSED SALAD

Steps:

• In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.