ROMAINE AVOCADO SALAD WITH LIME DRESSING
A delightful spring salad with a nice fresh flavour. If making ahead of time, do not peel and add avocado until just prior to serving as it will discolour. Decorate plate with thinly sliced pieces of lime.
Provided by Just Call Me Martha
Categories Lime
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Tear romaine and radicchio into bite-sized pieces.
- Place in large bowl.
- Toss with avocado and red onion slices.
- Combine lime juice and vinegar in small bowl.
- Whisk in Dijon mustard and olive oil.
- Season with salt and pepper and stir in poppyseeds.
- Just before serving, toss salad and dressing together.
AVOCADO-RADISH SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain. Combine 2 tablespoons sour cream, the juice of 1 lime and 1/2 teaspoon hot sauce in a bowl. Thinly slice 2 avocados and arrange on a platter. Top with 4 thinly sliced radishes and the onion. Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.
RADISH, AVOCADO AND ASPARAGUS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
- For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
- Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.
AVOCADO-LIME RANCH DRESSING
This dressing is good as a salad dressing or as a dip for veggies. The recipe yields just over 2 cups of dressing, and can be halved if less is needed.
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 11
Steps:
- Combine avocado and garlic in a blender or large food processor and process until well pureed.
- Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 3 g, Cholesterol 11.5 mg, Fat 16.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 159.9 mg, Sugar 0.4 g
FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
Provided by Kathryne Taylor
Categories Salad Taco Vegetarian Feta Tomato Quinoa Bean Tortillas Cilantro Summer Wheat/Gluten-Free
Yield Makes 4 large salads
Number Of Ingredients 31
Steps:
- To make the taco filling:
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
- Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
- To make the tortilla strips:
- In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
- To make the dressing:
- In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
- To assemble the salads:
- Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
- When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
- Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
- If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.
AVOCADO LIME SALAD
A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
- Add tomatoes, avocados, scallions and garlic.
- Using rubber spatula, gently fold to combine.
- Season to taste with pepper.
- In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
- Add lettuce and toss.
- Season to taste with pepper.
- Divide lettuce among plates.
- Top each with mound of avocado mixture.
- Top with cucumber slices.
- sprinkle with cilantro and serve.
Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 2.7, Sodium 381.2, Carbohydrate 17.9, Fiber 9, Sugar 5.2, Protein 4.2
WATERMELON, RADISH AND AVOCADO SALAD
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced avocado creates a mixture of contrasting flavors and textures that's colorful, refreshing and fun to eat. The dressing here is nothing more than olive oil and vinegar, but it becomes tangy-sweet when it mingles with the fresh watermelon juice. This salad happens to be vegan, and the avocados provide plenty of richness, but a sprinkle of shaved ricotta salata would be a nice addition, if you are so inclined. Finally, while you can make the dressing and prepare the watermelon, shallots and radishes in advance, wait to assemble and dress the salad until just before serving. Watermelon, as the name suggests, has a high water content and will start to release its juices the second the dressing is added. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Lidey Heuck
Categories salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the watermelon, radishes and shallots in a large serving bowl. In a glass measuring cup or small bowl, whisk together the olive oil, vinegar, salt and black pepper.
- Just before serving, pour half of the dressing over the watermelon, radishes and shallots, and toss well. Add the arugula, the avocado and the rest of the dressing, and toss gently. Top with the fresh mint or basil and ricotta salata, if using. Season with more salt and pepper to taste. Serve immediately.
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