Roasted Pepper And Avocado Salad Food

AVOCADO SALAD WITH BELL PEPPER AND TOMATOES

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

ROASTED CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

ROASTED PEPPER AND AVOCADO SALAD

Steps:

• Place bell peppers on a baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly.
• Place pepper in a paper bag. Close bag and let cool 15 to 20 minutes.
• Once the peppers are cooled, cut the cores and remove. Cut peppers in half lengthwise in half.
• Peel off skin with paring knife and rinse until cold water to remove the seeds.
• Slice bell peppers into 1/2 inch strips and place in a shallow dish.
• Cut the avocados into 1/4 inch strips and add to the bell peppers.
• Sprinkle with shallots.
• In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over bell pepper mixture.
• Cover and refrigerate at least 1 hour before serving. Season to taste with salt and pepper.

ROASTED RED PEPPER CHICKEN AND AVOCADO SALAD

Steps:

• Toss avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
• Add dressing; toss to coat.
• Sprinkle with croutons. Serve immediately.

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Steps:

• Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
• To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
• To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

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.

SOUTHWEST ROASTED PEPPER AND AVOCADO SALAD W/PINEAPPLE VINAIGRET

Steps:

• For vinaigrette, combine all ingredients in a blender and mix well.
• In a large bowl, combine spinach, romaine, onion and tomato. Add vinaigrette and mix well.
• Divide into 4 portions on chilled salad plates. Arrange 1 tablespoon each of the red and yellow peppers over the greens and top with 1 tablespoon mashed avocado.
• Garnish with 2 or 3 tortilla chips on each plate.

ROAST CORN, PRAWN, PEPPER & AVOCADO SALAD

Steps:

• First, make the dressing. Put the shallot, chillies and lime juice in a small bowl. Season, then whisk in the oil. Add the honey to taste, if using. Heat the oven to 200C/180C fan/gas 6.
• Stand one of the corn cobs upright in a dish, then, holding it at the top, slice down the sides using a very sharp knife to remove the kernels. Work round the cob until all the kernels have been removed. Repeat with the remaining cobs, then put the kernels in a small roasting tin and the peppers in a second tin. Season both, then add 1½ tbsp oil to each. Toss both to coat. Roast the peppers on the top shelf of the oven until slightly charred, about 30 mins. Roast the corn, tossing halfway through, for 15-20 mins.
• Tip the corn into a bowl and set aside. Brush the spring onions with the extra oil, put in the roasting tin and roast for 12-15 mins, until soft and slightly charred.
• Chop the avocado flesh or slice it. Immediately pour over half the lime juice to prevent it browning, then season.
• Slice the roasted peppers into strips, then arrange them, the spring onions and corn in a broad, shallow bowl. Add the coriander, treating it like a salad leaf (pull off any very coarse or long stalks). Spoon over the dressing.
• Pat the prawns dry with kitchen paper - if they're wet, they won't fry properly. Heat the remaining 1 tbsp oil in a large frying pan and, when really hot, add the prawns. Cook until they turn from grey to pink - this will happen very quickly. When you see this starting to happen, add the spices. Toss to combine, then season and squeeze over the juice of the remaining lime. Tip the prawns onto the salad and serve immediately.