AVOCADO, BEET, AND ORANGE SALAD
This hearty fall salad is full of flavor and studded with crispy homemade croutons.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
- Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
- Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.
Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 4 g, Protein 3 g, Sodium 174 g
LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD
This is one of my favorite summer salads. I often add a little cottage cheese on the side and serve this as a meal.
Provided by Barrett
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
- In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 12.2 g, Cholesterol 1.3 mg, Fat 44.7 g, Fiber 7.6 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 33.2 mg, Sugar 2.3 g
BLOOD ORANGE AVOCADO SALAD
My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 241 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 89mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
SLICED AVOCADO SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
- Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
- Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.
CARROT, ORANGE & AVOCADO SALAD
This zingy side salad is packed full of goodness and it adds a touch of colour to any dish
Provided by Good Food team
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Whisk together the orange juice, zest and oil. Toss through the salad, and season.
Nutrition Facts : Calories 203 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 1 milligram of sodium
AVOCADO-ORANGE SALAD (FOR TWO)
I found this at Cuisine at Home. Please note that when in season blood oranges and a great substitution for the orange. Enjoy!
Provided by PaulaG
Categories Oranges
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Divide the lettuce, orange segments and avocado among 2 chilled plates.
- Whisk together the dressing ingredients and drizzle over salad.
Nutrition Facts : Calories 237.8, Fat 21.1, SaturatedFat 3, Sodium 6.5, Carbohydrate 13.2, Fiber 5.6, Sugar 7, Protein 2.4
AVOCADO-ORANGE SALAD WITH SUN FLOWER SEEDS
A great summer salad to serve for brunch, lunch or dinner.
Provided by Daily Inspiration S
Categories Lettuce Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Tear lettuce leaves and add to a large bowl.
- 2. Add oranges, avocados and red onion and toss. Refrigerate until ready to use.
- 3. Combine dressing ingredients in a salad dressing shaker and mix well.
- 4. Toss salad with dressing and sprinkle sunflower seeds on top. Serve immediately.
ORANGE AVOCADO SALAD WITH POPPY SEED DRESSING
Great for those avacado lovers out there. Make sure that the dental floss is available to get all those seeds out of your teeth!!!
Provided by Abby Girl
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the vinegar, sugar, dry mustard, salt, oil and poppy seeds in a container. Mix well.
- Place the romaine lettuce on salad plates. Decorate with the orange and avocado slices. Drizzle the dressing over top and serve.
BROCCOLI PEACH SALAD WITH AVOCADO AND SUNFLOWER SEEDS
This has a refreshing taste and crunch. You can leave out the sunflower seeds if you wish. You can also add raisins if you like them. This is so easy! You can make this in winter using canned peaches and frozen broccoli.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan bring water to boiling, add baking soda, then the florets. Cook 3 minutes. Drain in colandar and dip in a bowl of ice water.
- Let set until cool.
- Place diced avocados in a separate bowl and toss with lemon juice. Set aside.
- In medium salad bowl add broccoli, and toss with rice vinegar.Add diced peaches, sunflower seeds, raisins and poppy seed dressing.
- You may cover and refrigerate if you wish.
- Just before serving, add the diced avocados with the lemon juice.
- This is a salad if which you can increase any of the ingredients you like.
- The longer it sits with the dressing, the flavor increases. If you prepare for a longer time to sit in the refrigerator,reduce the dressing. A little goes along way.
- Important: Always add the avocado at the last minutes before serving and toss to mix.
- This salad goes well with any grilled meat or fish.
Nutrition Facts : Calories 153.1, Fat 12, SaturatedFat 1.6, Sodium 96.8, Carbohydrate 10.8, Fiber 4.7, Sugar 2.8, Protein 4.4
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes three 2-cup servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g
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