Avocado Salad Toss Food

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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

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

AVOCADO SALAD



Avocado Salad image

Fresh avocado salad recipe with cilantro lime dressing. A healthy side dish in just 30 minutes that pairs nicely with barbecued foods and other proteins.

Provided by Jessica Gavin

Categories     Salad

Time 30m

Number Of Ingredients 16

3 cups diced avocado (¾-inch dice (about 3 large avocados))
2 cups English cucumber (quartered, ¼-inch thick slices)
2 cups cherry tomatoes (halved)
½ cup radish (halved, cut into ⅛-inch thick slices)
½ cup red onion (1-inch long, ⅛-inch thick slices)
2 teaspoons minced jalapeno pepper (optional)
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons honey
1 tablespoon apple cider vinegar
2 tablespoons chopped cilantro (plus more for garnish)
1 teaspoon minced garlic
1 teaspoon dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup avocado oil (or olive oil)

Steps:

  • Cut the avocados in half lengthwise, twist to separate the halves. Remove the pits, then cut them into about ¾-inch dice. Transfer to a large serving bowl. Cover with plastic wrap or foil if not used right away.
  • To the bowl of avocados, add the cucumbers, tomatoes, radish, red onion, and jalapeno pepper. Cover and set aside.
  • In a medium bowl, whisk together lime zest, lime juice, honey, cilantro, apple cider vinegar, minced garlic, dijon mustard, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a thickened dressing is formed. Taste and season with more salt and pepper as desired.
  • Drizzle the dressing over the salad, gently toss to combine. Garnish with cilantro and serve immediately.

Nutrition Facts : Calories 198 kcal, Carbohydrate 11 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 111 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

AVOCADO SALAD



Avocado Salad image

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!

Provided by Jaclyn

Categories     Side Dish

Time 15m

Number Of Ingredients 13

1 medium (12 oz) English cucumber, (cut into quarters through the length then sliced)
16 oz. grape tomatoes*
1/2 small red onion,** (sliced into small pieces)
2 medium avocados ((firm but ripe), sliced into bite size pieces)
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 214 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

STRAWBERRY-AVOCADO TOSSED SALAD



Strawberry-Avocado Tossed Salad image

Delicious and beautiful! Strawberries and avocado on top of romaine drizzled with a honey vinaigrette dressing. Perfect with a grilled steak and crusty bread.-Pam Nordahl, Edina, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup olive oil
8 teaspoons sugar
8 teaspoons honey
2 tablespoons cider vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
4 cups torn romaine
2 medium ripe avocados, peeled and thinly sliced
20 fresh strawberries, sliced
1/4 cup chopped pecans, toasted

Steps:

  • In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt. , Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.

Nutrition Facts : Calories 384 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 8g fiber), Protein 3g protein.

AVOCADO-TOAST BREAKFAST SALAD



Avocado-Toast Breakfast Salad image

Avocado toast becomes croutons in this high-fiber, low-calorie breakfast salad. Get your vitamin C from the citrus vinaigrette and the orange wedge on the side.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 tablespoon white wine vinegar
Juice and zest of 1/2 orange plus other half reserved
1 tablespoon extra-virgin olive oil
Kosher salt
1 large avocado, halved, pitted, scooped and quartered
5 ounces baby arugula (about 8 cups)
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
  • Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
  • Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
  • Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.

Nutrition Facts : Calories 230 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 390 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams

AVOCADO SALAD



Avocado salad image

Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast

Provided by Maria Elia

Categories     Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 12

4 Cos lettuce leaves, chopped
6 cherry tomatoes , halved
2 radishes , finely sliced
2 spring onions , finely sliced
50g cucumber , cut into small cubes
25g flat-leaf parsley leaves, chopped
25g mint leaves, coarsely chopped
1 avocado , chopped into chunky pieces
½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
½ garlic clove , crushed
1 tbsp lemon juice
2 tbsp olive oil

Steps:

  • For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
  • Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Nutrition Facts : Calories 262 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium

AVOCADO SALAD TOSS



Avocado Salad Toss image

A nice twist on taco salad. I have taken this to potlucks at work and everyone loved it. Makes a nice meal in the summer when it's too hot to cook.

Provided by Margo59

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups shredded lettuce
1 (15 ounce) can dark red kidney beans, drained & rinsed
2 medium tomatoes, chopped and drained
1 tablespoon chopped green chili
1/2 cup sliced black olives
1 large avocado, mashed
1/2 cup sour cream
2 tablespoons Italian dressing
1 teaspoon minced onion
3/4 teaspoon chili powder
1/4 teaspoon salt
1/2 cup shredded sharp cheddar cheese
corn chips

Steps:

  • In large bowl, combine lettuce, beans, tomatoes, chilies and olives; chill, covered until ready to serve.
  • In another bowl, blend avocado and sour cream.
  • Add Italian dressing, onion, chili powder, salt and a dash of pepper, mix well, cover and chill until ready to serve.
  • When ready to serve, toss salad mixture with dressing.
  • Top with shredded cheese and chips.

Nutrition Facts : Calories 203.6, Fat 12.1, SaturatedFat 4.3, Cholesterol 13.7, Sodium 268, Carbohydrate 18.1, Fiber 6.8, Sugar 1.7, Protein 8

SHRIMP, AVOCADO, AND FARFALLE SALAD



Shrimp, Avocado, and Farfalle Salad image

Another Cooking Light recipe. Recipe states you can make this salad a day ahead and add the avocado just before serving. Cooking time is according to package instructions; therefore, not listed in cooking time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/3 cup tomato juice
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 lb medium shrimp, cooked and peeled
4 1/2 cups farfalle pasta (about 3 1/2 cups uncooked bow-tie pasta)
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
1/2 cup red bell pepper, diced
1/2 cup cilantro, chopped
1/2 cup green onion, thinly sliced
1/2 cup avocado, diced

Steps:

  • Combine first 7 ingredients; stir well with a whisk. Combine with shrimp, pasta, and remaining ingredients; toss gently.

Nutrition Facts : Calories 472.2, Fat 7.8, SaturatedFat 1.2, Cholesterol 114.6, Sodium 808.5, Carbohydrate 74.8, Fiber 5.6, Sugar 6.8, Protein 25.6

ALMOND-AVOCADO TOSSED SALAD



Almond-Avocado Tossed Salad image

I received this recipe from a friend, and my guests always rave about it. It's so easy to prepare! I didn't think it could be improved upon, but almonds add a nice crunch. Fresh and colorful, it also travels well in warm weather. &dmash;Suzanne Sager, Dallas, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 9

3 cups torn iceberg lettuce
3 cups torn leaf lettuce
2-1/2 cups fresh baby spinach
2 medium ripe avocados, peeled and chopped
1 can (11 ounces) mandarin oranges, drained
1 small cucumber, halved lengthwise, seeded and sliced
1 small sweet red pepper, chopped
1/2 cup honey-roasted almonds
1/2 cup red wine vinaigrette or vinaigrette of your choice

Steps:

  • In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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