Avocado Macadamia Pear Salad Food

AVOCADO MACADAMIA PEAR SALAD

Avocado Macadamia Pear Salad image

This decadent dish would be welcome at any dinner party. Vegan and Gluten-Free.

Provided by Angela @ Vegangela.com

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 ripe but firm avocados
2 peckham pears (the green ones)
1/3 cup macadamias
1/2 lemon, juiced
2 tbsp olive oil
salt & pepper, to taste

Steps:

Coarsely grind the macadamia nuts, either in a food processor, on a copping board with a good knife.
Peel the avocados and chop in cubes. Toss with the lemon juice and olive oil.
Peel pears and chop in cubes of the same size.
Gently mix the avocado and pear cubes with the ground macadamia nuts. Lightly sprinkle with salt and pepper.
Serve immediately.

AVOCADO AND MACADAMIA NUT SALAD

Avocado and Macadamia Nut Salad image

Make and share this Avocado and Macadamia Nut Salad recipe from Food.com.

Provided by Sonya01

Categories Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

200 g mixed lettuce leaves
1 cup macadamia nuts, toasted
1 avocado, sliced
1/3 cup kraft* French dressing

Steps:

combine lettuce, macadamia nuts and avocado.
Drizzle with dressing.

Nutrition Facts : Calories 443, Fat 42.4, SaturatedFat 6.3, Sodium 229.6, Carbohydrate 17.2, Fiber 8.6, Sugar 6.6, Protein 6.3

PEAR AND AVOCADO SALAD WITH MAPLE VINAIGRETTE

PEAR AND AVOCADO SALAD WITH MAPLE VINAIGRETTE image

Start your next dinner party with this elegant bowl of greens. A sweet maple-mustard dressing goes beautifully with the avocado, pear slices, goat cheese and other goodies that make up the salad.

Categories Salads

Yield Serves 8.

Number Of Ingredients 12

Ingredients

2 tbsp sherry vinegar
2 tbsp maple syrup
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/3 cup canola oil
8 cups torn mixed greens
2 unpeeled firm ripe pears, halved lengthwise, cored and thinly sliced
2 ripe avocados, halved, pitted, peeled and thinly sliced
1/2 cup unsalted shelled pumpkin seeds, toasted
1/4 cup thinly sliced red onion
1/2 cup crumbled soft goat cheese

Steps:

To prepare dressing, whisk together vinegar, maple syrup, mustard, salt and pepper until combined. Gradually whisk in oil until blended.
Combine greens, pears, avocados, pumpkin seeds and red onion in a bowl. Add dressing and toss to coat. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 276 calories, 21.6 g fat, 6.8 g protein, 18 g carbohydrate, 5.6 g fibre, 253 mg sodium

PEAR AND AVOCADO SALAD

Pear and Avocado Salad image

This is a unique and interesting combination of pears and avocados that I ran across while looking for salad recipes in my cookbook collection. I made it and was surprised by the resulting tangy sweet salad that blended flavors very well.

Provided by Pepper Monkey

Categories Pears

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 small bartlett pears
2 teaspoons lemon juice
2 ripe avocados
8 ounces watercress
2 ounces arugula
2 teaspoons pecans or 2 teaspoons almonds
4 ounces Roquefort cheese
3 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil or 2 tablespoons almond oil
1 teaspoon Dijon mustard or 1 teaspoon brown mustard
1/2 teaspoon light brown sugar
1 tablespoon fresh parsley, chopped finely
salt and pepper

Steps:

Halve and core the pears.
Slice them thinly and brush with lemon juice to stop discoloration.
Cut the avocados in half, remove the pits and peel them.
Carefully cut each half into five slices.
Also brush with lemon juice to prevent discoloration.
Place watercress and arugala on plates to be served and arrange pears and avocados on top.
Sprinkle chopped nuts on top.
For the dressing combine all dressing ingredients in a jar and shake.
Spoon dressing on top and crumble the cheese on top of it all.
Serve immediately.

MY FAVORITE AVOCADO SALAD

My Favorite Avocado Salad image

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

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.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROQUEFORT PEAR SALAD

Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories Salad Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

TOMATO AND AVOCADO SALAD

Tomato and Avocado Salad image

A simple palatable avocado salad blended with onion and tomato is one of the easiest and healthiest salads. It is normally used as an appetizer or as a side salad with the main course. Avocado belongs to the pear family and is also famously known as alligator or croc pear because of its shape and dark green roughly textured skin. Avocado is considered as a super healthy food and is a store house of nutrients like monounsaturated fats and omega-3. Avocado not only keeps your heart healthy but also protects your eyes and skin. Most importantly it provides protection against cancer in particular breast cancer.

Provided by easytocookfoodrecipes

Time 10m

Yield Serves 2

Number Of Ingredients 8

Ingredients

One chopped Avocado
2 medium chopped red tomatoes
2 medium sized diced Onion
1 tbsp Balsamic vinegar
1 tsp Olive oil
1 tsp Lemon Juice
1 tsp Pepper (Fresh)
Salt As per taste

Steps:

Take a bowl and add all the ingredients. Mix and toss them for a minute.
Keep them aside for 5-10 minutes and serve.

SPINACH SALAD WITH PEAR AND AVOCADO

Spinach Salad with Pear and Avocado image

Provided by Susan H. Eastridge

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Blue Cheese Pear Avocado Spinach Healthy Bon Appétit Virginia Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
1/2 small red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)

Steps:

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

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