AVOCADO SALAD
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
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
EXOTIC AVOCADO SALAD
Savour sharp, sweet flavours in this exotic avocado salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
- Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tbsp of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
- Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands. Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.
Nutrition Facts : Calories 260 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
AVOCADO SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing.
- Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper.
- For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth.
- Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately.
EXOTIC FRUIT SALAD
Steps:
- Whisk sugar, lemon juice, vanilla, and Chinese 5-spice powder; adjust to taste, adding more or less ingredients. Add mangoes and raspberries and toss together.
- Just before serving arrange kiwis in a circle on outside edge of each of 4 dessert plates, arrange an inside circle of banana slices overlapping kiwis, leaving a space in center of dessert plate. Spoon macerated raspberries and mangoes in the middle; dust with confectioners' sugar and garnish with mint leaves.
EXOTIC AVOCADO SALAD
ZWT7 Central & South America. 5 stars on http://www.bbcgoodfood.com. Savour sharp, sweet flavours in this exotic avocado salad.
Provided by UmmBinat
Categories Papaya
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted.
- Tip them out of the pan and let them go cold.
- Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices.
- Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
- Put the papayas, avocados, pumpkin seeds and watercress into a large bowl.
- Chop about 1 tbsp of the mint leaves and set aside.
- Pick the remaining leaves from the stalks and tear them into the bowl.
- Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste. Pour over the salad and gently mix all the ingredients together with your hands.
- Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.
Nutrition Facts : Calories 376.6, Fat 24.4, SaturatedFat 3.7, Sodium 45.7, Carbohydrate 41.7, Fiber 14.4, Sugar 21.3, Protein 6.1
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