Avocado Herb Salad With Goat Cheese Food
AVOCADO-HERB SALAD WITH GOAT CHEESE
Provided by Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
- Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.
AVOCADO, BEET AND ARUGULA SALAD WITH CHEVRE TARTINE
'Tartine' is the French word for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beets, avocadoes and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp."
Provided by Lavender Lynn
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler for high heat. Line a baking sheet with foil.
- Mix the goat cheese with the basil in a bowl.
- Spread cheese mixture evenly on four slices of bread.
- Place on prepared baking sheet.
- Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes.
- Remove and set aside.
- To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste.
- Slowly pour in olive oil while continually whisking until dressing is smooth.
- Place diced beets and mixed greens into a large bowl.
- Drizzle vinaigrette over top; toss to coat.
- Divide salad onto four chilled plates.
- Top with avocado and hazelnuts.
- Serve with goat-cheese tartines.
BEET, AVOCADO AND GOAT CHEESE SALAD
My new favorite salad. For those of you who are afraid of beets (like I was until just recently!) this is the salad for you to experiment with.... The earthiness of the beets is balanced soooo nicely by the goat cheese, balsamic and honey. Throw in the avocado and dried fruit and what you have is ridiculous deliciousness!!!! So, so, so darn good. *Original recipe adapted from a recipe found on recipegirl. AND....**Cooking time includes time to roast and cool beets.
Provided by hollyfrolly
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Scrub beets to remove all excess dirt and dry with clean cloth. Moderately coat the beets in extra virgin olive oil and wrap individually in foil.
- Roast beets in 350 degree oven for approximately 1 hour.
- While beets are roasting, prepare dressing by combining all ingredients, whisking and setting aside for flavors to meld.
- Toast walnuts in a small pan over medium heat. Remove from heat once toasted (approx. 5 minutes) and set aside to cool.
- Remove beets from oven, remove foil and place in bowl to cool~ approximately 30-45 minutes.
- Rub olive oil into hands and with a pairing knife, peel beets. The juice will stain your hands if you do not continue to rub hands down with oil, or wear gloves.
- Quarter the beets- or if they are large, slice into 1 inch chunks and reserve.
- Prepare salad by combining salad greens of choice, beets and avocado with a small amount of dressing. Continue to add dressing to your liking.
- Plate salads and top with dried fruit (cranberries, cherries or blueberries) and crumble goat cheese on top.
- Savor every single bit of this heavenly bit of delicious-ness. Mmmm-mmm-mmmm!
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