Avocado Green Salad Food

AVOCADO SALAD

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.

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

MY FAVORITE AVOCADO SALAD

Steps:

• Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

AVOCADO & LEAF SALAD

Steps:

• Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
• Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.

REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING

Steps:

• In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
• In a small bowl, mash avocado well.
• Add juice from lemon, honey and avocado.
• Add oil to taste and mix thoroughly.
• Salt to taste if desired(I don't use it).
• Pour dressing over salad and enjoy!

AVOCADO GREEN SALAD

Steps:

• In a big bowl cut the letuce in pieces by hand.
• Add the rest of the ingredients and mix them carefully!

THE GREENEST GREEN SALAD

Steps:

• Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
• In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.