AVOCADO SALAD WITH PEACHES
Provided by Greg Baker
Categories Salad Appetizer Side Vegetarian Quick & Easy Backyard BBQ Lunch Peach Avocado Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
- With machine running, gradually add olive oil. Season with salt and pepper.
- Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side down on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
- Toss with arugula or sorrel and peaches. Drizzle dressing over.
AVOCADO PEACH SALAD
This salad is intended to take advantage of fresh summer ingredients. The firm, buttery texture of the avocado goes brilliantly with the juicy softness of the peach, and the dressing ties them together with a sweet zing. Optional: Top with dried cranberries or pomegranate seeds.
Provided by Cervaise
Categories Salad Green Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Reserve 1/2 teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar until sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside.
- Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, without stirring, until sugar has melted and is just beginning to change color, 2 to 3 minutes. Add walnuts and stir to coat; turn mixture out onto the parchment paper. Season lightly with salt and allow to cool.
- Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; add peach. Boil for 1 minute and turn off heat. Let sit for another minute; remove peach from water with a spider or slotted spoon. Place onto a folded towel to cool.
- Cut each avocado half into 8 slices using a small knife. Carefully remove skin. Brush avocado slices with the reserved lemon juice.
- Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; remove the remaining slices from the pit. Trim away any hard bits of the stone that adhere to the center of the slices.
- Crack and separate any of the cooled candied walnuts that have stuck together. Toss them with the crumbled blue cheese.
- Divide spinach over 4 salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut mixture into the middle of each ring. Drizzle the dressing over the salads.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 37.7 g, Cholesterol 21.3 mg, Fat 35.7 g, Fiber 6.2 g, Protein 10.6 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 27.7 g
AVOCADO-PEACH SPINACH SALAD
As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach...it's still fabulous, says Mary Ann.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Divide spinach between two salad plates; top with tomatoes, peach and avocado. Drizzle with dressing. Sprinkle with sesame seeds.
Nutrition Facts :
PEAR AND AVOCADO SALAD
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
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.
PEA AND AVOCADO SALAD
Simple yet very pretty side dish. Add in options include drained, chopped water chestnuts, peppers (spicy), flavored mayo, or any veggie that will complement it.
Provided by ELA33INE
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
- In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 13 g, Cholesterol 18.2 mg, Fat 20.8 g, Fiber 8.2 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 155.1 mg, Sugar 1.1 g
AVOCADO FRUIT SALAD
This dish is simply delish. I'm glad a friend gave me the recipe. My family loves it, and so do I. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- For dressing, mix yogurt, honey, lemon zest and 1 teaspoon lemon juice. Toss avocados with remaining lemon juice., In a large bowl, combine remaining ingredients; gently stir in avocados. Serve with dressing.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 22mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 6g fiber), Protein 3g protein.
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- Roast bell pepper. Peel and chop pepper; purée with red wine vinegar, vanilla, and sugar in a blender until smooth.
- Halve and pit avocados and season with salt and pepper. Drizzle with olive oil and place cut side sown on a medium-hot grill until nicely charred, about 5 minutes. Peel and thickly slice.
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- Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
- To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
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