Arugulalettuce Avocado Salad With Shallot Food

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AVOCADO SALAD



Avocado Salad image

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!

Provided by Jaclyn

Categories     Side Dish

Time 15m

Number Of Ingredients 13

1 medium (12 oz) English cucumber, (cut into quarters through the length then sliced)
16 oz. grape tomatoes*
1/2 small red onion,** (sliced into small pieces)
2 medium avocados ((firm but ripe), sliced into bite size pieces)
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper

Steps:

  • For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
  • In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
  • Serve shortly after preparing.

Nutrition Facts : Calories 214 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

SIMPLE MEDITERRANEAN AVOCADO SALAD WITH HALLOUMI



Simple Mediterranean Avocado Salad with Halloumi image

Simple avocado salad, prepared Mediterranean-style with cucumbers, tomatoes, basil, and other Mediterranean favorites! Tossed in a tasty garlic vinaigrette with a generous pinch of Za'atar!

Provided by The Mediteranean Dish

Categories     Salad

Time 15m

Number Of Ingredients 13

2 large Roma tomato, diced
1/2 seedless English cucumber (hot house cucumber), diced
1 shallot, sliced
2 avocado, peeled, pitted and diced, and tossed in fresh lemon juice to avoid browning
1/4 cup pitted Kalamata olives, more to your liking
3 to 4 oz halloumi cheese, optional, cut into small cubes
10-15 basil leaves, gathered together and thinly sliced (chiffonade)
Early Harvest Greek extra virgin olive oil (only if using halloumi)
1 lemon, zested and juiced
1/4 cup Early Harvest Greek extra virgin olive oil
1 garlic clove, minced
1 1/2 tsp za'atar spice, more to sprinkle
Salt and pepper

Steps:

  • Prepare the vinaigrette. Place vinaigrette ingredients in a mason jar, cover tightly and shake until well-combined. Set aside for now (you'll want to give the vinaigrette another shake before using).
  • In a salad bowl, add all the salad ingredients except the halloumi cheese and basil. Pour the vinaigrette and give the salad a gentle toss. Taste and adjust seasoning, add a sprinkle more of za'tar spice. Add the basil, and give one very quick and gentle toss.
  • If adding halloumi cheese. Combine cheese cubes and about 1 to 2 tbsp or so extra virgin olive oil in a small bowl. Toss to coat the cheese with the EVOO. Heat an indoor griddle over medium heat. Add cheese cubes and grill for 2-3 minutes, turning over on all sides, until lightly browned and nice char marks appear (it should be crisp on the outside and nice and melty on the inside).
  • Add the grilled Halloumi to the salad and serve immediately.

Nutrition Facts : Calories 183 calories, Sugar 2.3 g, Sodium 47.5 mg, Fat 17.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 10.1 g, Fiber 4.7 g, Protein 1.8 g, Cholesterol 0 mg

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

SIMPLE ARUGULA SALAD WITH AVOCADO



Simple Arugula Salad with Avocado image

This fresh arugula salad packs great flavor in each bite.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 11

5 oz baby arugula
1 to 2 vine ripe tomatoes, cut into wedges
½ English cucumber (or 1 slicing cucumber peeled), halved lengthwise, then sliced
1 shallot, sliced
1 avocado, pitted and sliced
1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Zest and juice of 1 large lemon
1 to 2 garlic cloves, minced
1 tsp dry oregano
Kosher salt (I use Diamond Crystal)
Black pepper

Steps:

  • In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
  • To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
  • Transfer the salad to a serving platter. Serve immediately.

Nutrition Facts : Calories 215 calories, Sugar 4 g, Sodium 15.8 mg, Fat 19.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 4 g, Protein 2.5 g, Cholesterol 0 mg

POMEGRANATE, ARUGULA SALAD



Pomegranate, Arugula Salad image

Provided by Tyler Florence

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced

Steps:

  • To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
  • Toss salad ingredients together and dress with the vinaigrette.

EASY ARUGULA SALAD



Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA,LETTUCE, AVOCADO SALAD WITH SHALLOT



arugula,lettuce, avocado salad with shallot image

Categories     Vegetable

Number Of Ingredients 13

1/4 piece 1/4 shallot
1 tablespoon sherry vinegar
1/2 tablespoon maple syrup
1/2 teaspoon garlic salt
1/2 tablespoon olive oil
1/4 teaspoon pepper
1 teaspoon dijion mustard
1 piece avocado
1/2 piece fuji apple
2 tablespoons feta
1/4 cup candied walnuts
4 ounces arugula
2 ounces butter lettuce

Steps:

  • blend first 7 ingredients in vitamix to make dressing
  • Toss with all other ingredients

SHALLOT AND AVOCADO SALAD



Shallot and Avocado Salad image

I've never made this, but have had it marked as a "must try" for ages. It's from the Victory Garden cookbook. Preparation time is approximate.

Provided by GoKittenGo

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 small ripe avocados
2 tablespoons lemon juice
1/4 cup chopped shallot
1 clove garlic, chopped
1/2 teaspoon salt
2 tablespoons lemon juice or 2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
9 tablespoons olive oil
fresh ground pepper

Steps:

  • Prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
  • Peel and seed avocado.
  • Slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
  • Arrange wedges in a slightly overlapping strip on a serving plate.
  • Arrange shallots in a strip down the middle of the avocado.
  • Dress to taste.

Nutrition Facts : Calories 425.6, Fat 43.7, SaturatedFat 6.1, Sodium 302.6, Carbohydrate 11, Fiber 6.2, Sugar 1, Protein 2.2

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