Fruit Salad With Avocado Food

SUMMER FRUIT, SHRIMP, AND AVOCADO SALAD

Steps:

• Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
• Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
• Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

AVOCADO FRUIT SALAD

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.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

FRUIT, AVOCADO, AND FETA SALAD

Steps:

• For the salad: Arrange all ingredients in a bowl. Measurements are up to you and how much you like of everything.
• For the dressing: Add all ingredients to a blender. Blend until smooth. Dressing can be made ahead of time and stored in the fridge. Toss salad with dressing right before serving to avoid sogginess.

FRUIT SALAD WITH AVOCADO

Steps:

• Combine avocado cubes with pink grapefruit segments, blackberries, and walnuts in a bowl. Spoon plain yogurt or fromage blanc on top, and drizzle with honey.

AVOCADO FRUIT SALAD

Steps:

• Peel and either mash or slice the avocado (based on the way you will be serving)
• Peel the orange and slice into small pieces or strips (based on the way you will be serving)
• Wash and cut up strawberries (based on the way you will be serving)

FRUIT SALAD, ARIZONA STYLE

Steps:

• For the fruit salad, peel and slice the avocado. Sprinkle it with 1 tablespoon of lime juice. Peel, seed and slice the papaya thinly. Sprinkle with the remaining lime juice. Peel the oranges and grapefruit. Cut the fruit into segments. Slice the red onion.
• In a large bowl, combine the avocado, papaya, orange and grapefruit segments and onion. Set aside. If you are using pomegranate, scoop out seeds and set them aside in a small bowl.
• For the dressing whisk together the orange juice, lime juice, honey, pepper flakes and oil.
• To serve, pour the dressing over the fruit and toss well. Spoon onto a lettuce-lined platter or large bowl. Sprinkle the pomegranate seeds over it all.

FRUIT SALAD WITH AVOCADO

Steps:

• Rinse and dice the tomatoes. Peel the orange with a knife, removing the innner skins and collecting the juice. Divide the orange into segments.
• Peel and press the garlic.
• Mix the orange juice, lemon juice and garlic. Season with salt and pepper. Add the oil, parsley and capers.
• Halve the avocados, remove the pit and peel. Cut lengthwise into narrow columns.
• Arrange avocados on a plate and sprinkle with orange segments and diced tomatoes. Pour the sauce over it. Serve garnished with chives.

STONE FRUIT SALAD WITH AVOCADO, RICOTTA, AND SALSA VERDE

Steps:

• Toast the pine nuts by either: put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes, or spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Or, you could just buy toasted pine nuts at Trader Joes, which is normally what ends up happening in our house.
• In a bowl or on a plate, drizzle a little bit of the salsa verde. Layer on top some wedges of mixed stone fruit, a few cubes of avocado and small dollops of good quality ricotta, and a sprinkling of pine nuts. Drizzle with a little bit of good quality olive oil, and serve immediately.

AVOCADO AND FRUIT SALAD

Steps:

• Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.

WINTER FRUIT AVOCADO SALAD

Steps:

• To a large platter add spinach.
• Slice the skin off the citrus fruit and thinly slice, arrange citrus slices on top of bed of spinach. Next add avocado slices, red onion, crumbled goat cheese and sliced almonds. Set aside.
• To a small bowl add honey, dijon mustard and apple cider vinegar. Whisk until the smooth and looks like a dressing.
• Serve with dressing on the side.

FRUIT SALAD WITH AVOCADO AND CREAM

Steps:

• In a bowl add the orange juice, orange liqueur and honey. Mix well until the honey is dissolved.
• In another bowl add the pineapple with syrup, peaches with syrup, apples, and lemon juice. Let cool for half an hour and add avocado. Serve with walnuts, almonds and whipped cream.

AVOCADO & FRUIT SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Mince cranberries. Add vinegar, olive oil, cranberries, sugar, salt, and pepper to a pint-size mason jar.
• Shake vigorously for 30 seconds to combine. Chill in the refrigerator for 2 hours or until ready to use
• Cut avocado and mango into chunks. Squeeze lime over the avocado. Slice strawberries.
• Layer salad greens, mango, avocado, blueberries, strawberries, and blue cheese in two bowls. Top with chilled Cranberry Vinaigrette. Serve immediately.

AVOCADO MANGO SALAD

Steps:

• In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
• Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

SPINACH FRUIT & AVOCADO SALAD

Steps:

• Dressing: In a blender combine all ingredients, except poppy seeds. Blend 1 minute. Add poppy seeds to dressing (optional-blend a few more seconds). Refrigerate.
• Salad: Clean spinach & tear. Just before serving slice fruits and add with salad dressing.

GRAPEFRUIT AVOCADO FRUIT SALAD

Steps:

• Spicy Cilantro Citrus Vinaigrette: Begin by prepping the fresh ingredients. Mince ½ of a shallot, ½ teaspoon of a serrano chile pepper, and 2 teaspoons of cilantro.
• If you don't like things too spicy, you should remove the pith and the seeds from the serrano before mincing it. The white pith is where most of the heat comes from, not the seeds. If you can't tolerate any eat, just leave the chile out.
• You can make your cilantro last longer by storing it how I do in the video. Trim the ends of the bunch, and place it in a jar with water, just like cut flowers.
• Add the ½ cup olive oil, 3 tablespoons lime juice, 1 ½ teaspoons lime zest, shallots, serrano chile, cilantro, ¼ teaspoon sea salt, and 1 teaspoon sugar to a mixing bowl and whisk together until the salt and sugar fully dissolve.
• Grapefruit Avocado Fruit Salad: Begin by supreming the grapefruit. Slice of the top and bottom, and cut away the peel and pitch. Then using a pairing knife, carve out the wedges of the grapefruit.
• Layer the lettuce onto a serving plate and then add the grapefruit wedges and avocado wedges. Dress with the vinaigrette as desired.
• If you need to quickly ripen your avocados, simply place them in a bag with an apple or banana. Once at desired ripeness, place in the fridge.
• Enjoy!

AVOCADO FRUIT SALAD

Steps:

• Gently toss together the first 4 ingredients.
• Drizzle honey and lemon (or lime) juice over salad. Toss gently to coat.
• Line a serving plate with the lettuce leaves(optional).
• Sprinkle with the pecans.
• Serve.