Pear And Avocado Salad Food

PEAR SALAD WITH WALNUTS, AVOCADO AND GRILLED CHICKEN

Steps:

• Prepare bacon + chicken: Cook turkey bacon and grill chicken if you haven't already. See notes.
• Make dressing: Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
• Prep salad: Grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado.
• Serve: Drizzle salad with desired amount of balsamic dressing and enjoy!

AVOCADO MACADAMIA PEAR SALAD

Steps:

• Coarsely grind the macadamia nuts, either in a food processor, on a copping board with a good knife.
• Peel the avocados and chop in cubes. Toss with the lemon juice and olive oil.
• Peel pears and chop in cubes of the same size.
• Gently mix the avocado and pear cubes with the ground macadamia nuts. Lightly sprinkle with salt and pepper.
• Serve immediately.

PEAR AND PISTACHIO GUACAMOLE

Steps:

• Toss together the avocados and pears in a medium bowl. Stir in the cilantro, lime juice, coriander, 1/2 teaspoon salt, the garlic and jalapenos until combined. Add additional salt and pepper to taste.
• Transfer to a serving bowl, sprinkle with the pistachios and serve with lime wedges and blue corn tortilla chips.

ASIAN SALMON SALAD WITH SPIRALIZED PEAR AND AVOCADO

Steps:

• In a large resealable plastic bag, combine the soy sauce, sesame oil, and garlic. Add the salmon fillets, seal the bag, and gently turn the bag a few times to coat the fillets in the marinade. Refrigerate for 30 minutes.
• In a large skillet, heat 2 teaspoons of olive oil over medium-high heat until very hot. Add the salmon fillets and cook to medium doneness, about 5 minutes per side. Let the salmon cool 5 minutes before serving.
• While the salmon cools, in a large bowl, whisk the juice of one lemon, the remaining 2 tablespoons of olive oil, the salt and pepper. Add the baby spinach, spiralized pear, and shallots. Divide the salad among 4 plates and top evenly with salmon, avocado slices, and chopped pecans.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

PEAR AND FENNEL SALAD

Steps:

• Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

ASIAN PEAR AND AVOCADO SALAD WITH GARAM MASALA SYRUP

Steps:

• Make syrup:
• Bring all syrup ingredients to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer until syrup is reduced to about 1/2 cup, about 15 minutes. Remove from heat and let steep, covered, 1 hour. Pour syrup through a sieve into a bowl, discarding solids.
• Prepare salad:
• Heat a dry heavy 10-inch skillet over moderate heat until hot, then toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3 to 5 minutes. Transfer seeds to a plate and season with salt.
• Halve, pit, and peel avocados, then thinly slice lengthwise. Gently toss slices with 2 tablespoons lemon juice and salt and pepper to taste, then gently toss with 1/4 cup syrup.
• Halve pears and core, then thinly slice lengthwise. Toss pear slices with remaining 2 tablespoons lemon juice and salt and pepper to taste. Stir in remaining 1/4 cup syrup.
• Drain pears, reserving syrup, and arrange slices on 4 plates. Transfer avocado slices to plates with a slotted spoon, discarding syrup. Toss greens with reserved syrup from pears and salt and pepper to taste. Mound greens next to avocado and pear slices and sprinkle with pumpkin seeds.

PEAR, AVOCADO & WALNUT SALAD

Steps:

• To make the dressing, combine dressing ingredients until smooth. Set aside.
• Heat a medium nonstick skillet over medium heat and add the walnuts.
• Stir frequently for 5 minutes or until the walnuts have become crispy. Set aside to cool.
• In a large bowl, combine the pear, rocket, spinach, avocado, feta, pumpkin seeds and walnuts. Drizzle the dressing over and the salad.
• If desired, add some grilled chicken to this salad.

WARM ROASTED MUSHROOM, PEAR, WALNUT + AVOCADO SPINACH SALAD

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Place the quartered mushrooms and red onion in the centre of a baking sheet. Drizzle with oil and add a pinch of sea salt and freshly ground black pepper. Toss to coat and spread out in an even layer. Roast for 17-20 minutes.
• Make the dressing: Combine the oil, balsamic, lemon juice, salt, pepper, garlic, maple syrup, and dijon mustard in a jar. Secure the lid and shake vigorously to combine.
• Meanwhile, make the rest of the salad: Place the chopped spinach (no need to chop if using baby spinach) or kale in a large bowl. Add the still warm roasted mushrooms and onion. This will cause the spinach or kale to wilt slightly. Drizzle with 1/4 cup of the dressing and toss to coat. Top with walnuts, avocado, and pears (you can reserve some for garnishing individual servings if you like). Toss again and plate. Serve with additional dressing, as desired.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, start melting the 1/4 cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Right before serving, pour dressing over salad, and sprinkle with pecans.

SPINACH SALAD WITH PEAR AND AVOCADO

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

PEAR AND AVOCADO SALAD

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.

AVOCADO AND APPLE SALAD

Steps:

• place apples and avocados in a bowl, set aside.
• mix mustard, olive oil, lemon juice, in small bowl and season with salt and pepper.
• mix with whisk until thickened.
• pour dressing over salad and sprinkle with parsley and almonds.
• mix and serve.

PEAR SALAD WITH BALSAMIC AND WALNUTS

Steps:

• Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
• Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

PEAR AND AVOCADO SALAD WITH MAPLE VINAIGRETTE

Steps:

• To prepare dressing, whisk together vinegar, maple syrup, mustard, salt and pepper until combined. Gradually whisk in oil until blended.
• Combine greens, pears, avocados, pumpkin seeds and red onion in a bowl. Add dressing and toss to coat. Sprinkle with cheese. Serve immediately.

KALE, PEAR AND AVOCADO SALAD

Steps:

• 1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender. 2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently. 3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well. 4. Pour the dressing over the salad and toss to coat. Serve. Note-Trader Joe's sells kale in bags-already chopped. It's the best!

WALNUT PEAR AND AVOCADO BOWL

Steps:

• Puree all dressing ingredients except pepper in a small blender until smooth.
• Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
• Place a slightly heaping 3/4 cup of quinoa mixture into 6 bowls. Top each with 1/4 of a sliced pear, 1/6th of the diced avocado, 1 1/2 tablespoons red onion and 2 tablespoons walnuts. Garnish with cilantro leaves.
• 1 cup quinoa cooked in 1 1/2 cups water or vegetable broth may be substituted for the precooked quinoa.

CHICKEN AVOCADO PEAR SALAD

Steps:

• Preheat a medium skillet over medium-high heat. Once hot, add 1 Tbsp of oil and cook the chicken for about 5 minutes on each side until browned.
• Sprinkle the chopped rosemary onto the chicken, cover the skillet, lower the heat and let the chicken cook until cooked throughout.
• Meanwhile, assemble the salad in a large bowl or 2 small ones, with the salad greens, topped with the sliced avocado, pears, onions, cranberries and walnuts.
• To make the dressing, add all the ingredients to a jar, fit with a tight lid and shake until well combined.
• Slice the chicken and add to the salad. Serve with honey mustard dressing.

AVOCADO, PEAR, AND WATERMELON SALAD

Steps:

• In a skillet over medium heat, stir 1/2 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Then carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, first layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

POMEGRANATE, PEAR AND AVOCADO SALAD RECIPE

Steps:

• Salad:
• Add all ingredients together in a large bowl and drizzle on the dressing. Toss until combined. Serve immediately.
• Vinaigrette:
• Whisk all ingredients together for 30 seconds until combined.

PEAR AND ARUGULA SALAD

Steps:

• Add the arugula to a salad bowl and set aside.
• Place the sunflower seeds on a small baking sheet and toast in the toaster oven for 3 - 4 minutes.*
• Core the pear and cut it into chunks. Add to the bowl.
• Finely slice the scallions and add them to the bowl as well.
• Dice the avocado and add to the bowl.
• Crumble the feta on top of everything, followed by the toasted sunflower seeds.
• Whisk together the remaining ingredients and pour over the salad.
• Dig in and enjoy!

SPINACH SALAD WITH PEAR AND AVOCADO

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.