Apple Beet And Avocado Salad Food

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APPLE, BEET AND AVOCADO SALAD



Apple, Beet and Avocado Salad image

Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer.

Provided by Barrett

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 13

3 medium beets
4 cups mixed salad greens
1 onion, sliced into thin rings
1 apple - peeled, cored and thinly sliced
½ avocado - peeled, pitted and sliced
½ cup toasted chopped walnuts
¾ cup apple cider
⅔ cup cider vinegar
½ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon prepared mustard
¼ teaspoon celery seed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 cup water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool.
  • Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed.
  • Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour.
  • Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 25.5 g, Fat 41.1 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 372.8 mg, Sugar 15.6 g

ORANGE, ASPARAGUS, AND AVOCADO SALAD



Orange, Asparagus, and Avocado Salad image

This Spanish salad is bright and beautiful. The combination of oranges and tomatoes offers a nice, tangy complement to the rich avocado and asparagus flavors. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

Provided by Amy Riolo

Yield 6 Servings

Number Of Ingredients 9

fresh asparagus (trimmed) 1 bunch 1 bunch
romaine lettuce (cut into bite-size pieces) 4 oz 113 g
large orange (peeled and cut into segments) 1 1
large tomato (cut into 12 equal pieces) 1 1
avocado (pitted, peeled, and diced) 1 1
olive oil 2 tbsp 2 tbsp
red wine vinegar 1 tbsp 1 tbsp
salt 1/4 tsp 1/4 tsp
black pepper 1/4 tsp 1/4 tsp

Steps:

  • Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water. (function() { var a="",b=[ "adid=ada-foodhub-3-387136138", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

Nutrition Facts : Nutrition Facts 6 Servings Serving Size 1 cup Amount per serving Calories 110 Total Fat 8g Saturated Fat 1.2g Trans Fat 0g Cholesterol 0mg Sodium 60mg Total Carbohydrate 9g Dietary Fiber 4g Total Sugars 4g Protein 2g Potassium 370mg Phosphorus 45mg Choices/Exchanges 1/2 Starch, 1 Nonstarchy vegetable, 1 1/2 Fat

AVOCADO AND APPLE SALAD



Avocado and Apple Salad image

Make and share this Avocado and Apple Salad recipe from Food.com.

Provided by daisygrl64

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 avocados, ripe (halved, pitted, peeled and sliced)
2 apples (cored and sliced with skins)
1 teaspoon Dijon mustard
2 tablespoons lemon juice
4 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1/4 cup almonds, slivered, toasted
salt and pepper

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.

ROASTED BEET AND APPLE SALAD



Roasted Beet and Apple Salad image

Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.

Provided by Neli Howard | Delicious Meets Healthy

Categories     Salad

Time 55m

Number Of Ingredients 9

2 beets (peeled and cut into 1 inch pieces)
1 apple (cut in 1" cubes)
1 Tablespoon extra virgin olive oil
salt and pepper to taste
walnuts (coarsely chopped)
feta cheese (crumbled)
1 Tablespoon dijon mustard
2 Tablespoon maple syrup
2 Tablespoon Champagne vinegar

Steps:

  • Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
  • Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
  • Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
  • Mix all ingredients and stir until well combined.
  • Enjoy!

Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g

ROCIO SALAD (BEETS, AVOCADO AND FETA)



Rocio Salad (Beets, Avocado and Feta) image

This beet, avocado and feta salad is a favorite in our household! It was introduced to us by my friend Rocio - she said that this is a common salad in her country, Chile. Creamy, sweet, salty and crunchy. . try it. . .you'll like it!!!

Provided by januarybride

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 heads romaine lettuce, cut into small pieces
1 avocado, seeded and cubed
1 cooked beet, cubed
1/2 cup crumbled feta cheese
1/2 cup Italian dressing (we like to use Good Seasonings Italian dressing made with red wine vinegar)
1 tablespoon honey

Steps:

  • Mix your Italian dressing with the honey.
  • Toss the lettuce with the dressing.
  • Top with beets, then avocado, then feta.
  • Garnish with freshly ground black pepper if you wish.

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> Recipes > Salads > Recipes. Avocado Beet Salad. Salads. Back to Results: Nutrition Facts; 4 serving per container : Serving size 1 serving : Calories 350 % …
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  • Peel the apples, remove the core and cut into slices. Quickly fry in a pan with 2 tbsp. of oil, remove from the pan and put to one side.
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  • Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
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  • Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for easy clean up.
  • Wrap each beet loosely in aluminum foil with a small drizzle of olive oil. If using small beets, you can group several together, otherwise, wrap each individually. Place on the sheet pan and roast 45-55 minutes or until knife tender.
  • Cool beets enough to handle. Use your hands or small paring knife to peel the skin, then thinly slice into circles or half circles.
  • Assemble the salad by adding the greens into a large serving bowl. Layer the roasted beets, avocado, and orange slices over the greens. Top with goat cheese and pumpkin seeds. Lightly spoon some of the dressing over the salad and serve with remaining dressing on the side.


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