TUNA, AVOCADO, AND ROMAINE SALAD
The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
- In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
- Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.
Nutrition Facts : Calories 360 g, Fat 27 g, Protein 20 g
ROMAINE SALAD WITH AVOCADO FANS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, shallot, lemon juice, salt and pepper. Reserve
- Cut avocado into thin slices, maintaining the shape of the avocado half. Using your fingers, gently fan out slices.
- Just before serving, toss lettuce with dressing and top with avocado fans.
AVOCADO BOWLS ON ROMAINE HEARTS
Categories Salad Side No-Cook Fourth of July Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Spring Summer Healthy
Yield 6
Number Of Ingredients 9
Steps:
- For Dressing: Peel and dice a few shallots. Bash an anchovy filets with one clove garlic to a paste. To this add the shallots and 4 or so Tbs vinegar, stir and set aside about 10 minutes. Whisk in a few tsp creamy dijon mustard. Slowly whisk in evoo, about 8 or so Tbs until it emulsifies. Taste and adjust if needed add more whatever you like (anchovy, mustard, oil, etc. Cover and store in refrigerator. For Salad: Arrange chilled Romaine spears over a large chilled platter, top with halved avocados and sprinkle with the chopped Italian parsley. Drizzle the dressing allowing to pool in avocados.
AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS
Provided by Ingrid Hoffmann
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;
ROMAINE SWEET HEARTS
Make and share this Romaine Sweet Hearts recipe from Food.com.
Provided by Meredith .F
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a med bowl, stir mayo, mint & lemon juice. Add artichoke hearts, hearts of palm and avocado and toss to combine. Season with salt.
- In a bowl of water, peel the pomegranate to release the seeds; drain.
- Spoon the tossed salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.
Nutrition Facts : Calories 114.5, Fat 7.6, SaturatedFat 1.1, Cholesterol 2.9, Sodium 179.6, Carbohydrate 11.9, Fiber 3.6, Sugar 4.4, Protein 2.1
AVOCADO SALAD WITH HEARTS OF PALM
A nice salad adapted from Veggie Ventures. If you have never had hearts of palm, they are very good! The dressing makes more than enough to feed 4.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dressing:
- Mix all the ingredients in a blender or food processor.
- Salad:.
- Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.
ROMAINE SALAD WITH AVOCADO DRESSING
This colorful salad looks great on a buffet table and tastes even better. The crunchy corn chips are a nice change from croutons. -Sandra Forsyth, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.
Nutrition Facts : Calories 187 calories, Fat 18g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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- Heat a small heavy-bottomed pan over medium heat. Add the anchovies and a splash of their oil, using a wooden spoon to break them apart. Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant. Whisk in the vinegar and bring to a simmer, then add the shallots and cook for 20 seconds more. Remove from heat and whisk in the mustard. Slowly whisk in the olive oil. Taste, and add more olive oil if it’s too tangy. If it doesn’t emulsify right away, sometimes it’s helpful to pour the mixture into a jar and shake vigorously.
- In a large salad bowl, toss romaine with salt, pepper, chopped herbs, and 1⁄2 the dressing, using your hands to completely coat the leaves. Add more salt or dressing to taste, reserving enough vinaigrette to fill your avocado bowls.
- Halve and pit the avocados. Carefully peel off the skin. Place the halves cut-side up on top of the dressed salad. Sprinkle with coarse salt and pepper. Divide the remaining vinaigrette evenly amongst the avocado halves. Scatter chopped herbs across salad. Serve immediately.
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