HEALTHY HAM AND AVOCADO-TOAST SALAD
Toss a gorgeous arugula salad with ham, Cheddar and almonds with an orange vinaigrette and mound it atop creamy avocado toast for an elegant meal.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
- Meanwhile, put the oil, vinegar, orange zest and juice 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 half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
- Toss the arugula, Cheddar, ham, radishes, toasted almonds 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. Top with a few grinds of pepper.
WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
- In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.
CHAYOTE AND AVOCADO SALAD
In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.
CHAYOTE SALAD
Provided by Food Network
Categories side-dish
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;
ORANGE-AVOCADO SALAD
Creamy avocado and citrus fruit are the yin and yang of this simple but delicious bistro-style chicken salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss salad greens with all remaining ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
AVOCADO AND ORANGE SALAD
This is one of my favourite salads. I mainly like to make it up in Asian soup spoons so you have little mouthful serves as hors d'ouvres. Oranges and dressing can be prepared in advance. Walnuts can be used if preferred.
Provided by auntchelle
Categories Oranges
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Segment the oranges by slicing off the tops and bottoms. Work around the orange using a sharp knife to cut downwards, to remove the peel and pith. Once peeled, hold in one hand and carefully cut between membranes to remove the segments. (If possible collect the juices for the dressing.).
- Cut avocados in halves and remove stones. Remove skin and then slice avocado. Use lemon juice to coat avocado to prevent browning.
- Arrange the orange and avocado on small plates, as desired, decorating with the pecans. Drizzle with the dressing.
- Dressing: combine all dressing ingredients in a screw top jar. Shake to combine. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 403.8, Fat 37.4, SaturatedFat 4.7, Sodium 7.2, Carbohydrate 19.5, Fiber 9.6, Sugar 8.1, Protein 3.9
ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO
Make and share this Asian Spinach Salad With Orange and Avocado recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
- Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
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