Feta Avocado Red Pepper Salad With Honey Lime Dressing Food

FETA, AVOCADO & RED PEPPER SALAD WITH HONEY-LIME DRESSING

Steps:

• Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
• Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
• Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.

AVOCADO FETA SALAD

Steps:

• Place avocado cubes in a bowl.
• Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

AVOCADO, LETTUCE AND WALNUT SALAD WITH HONEY DRESSING

Steps:

• Chop lettuce into not big pieces.
• Chop onion into very small pieces.
• Combine onion with vinegar, salt, ground black pepper, and honey.
• Add vegetable oil, stir thoroughly.
• Peel 2 avocados and cut into thin pieces, baste with lemon juice.
• Put lettuce into a salad bowl, then put avocado.
• Pour the honey dressing.
• Sprinkle with walnuts.

FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING

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.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

AVOCADO LIME SALAD

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.