Romaine Arugula And Avocado Salad Food

SIMPLE ARUGULA SALAD WITH AVOCADO

Steps:

• In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
• To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer the salad to a serving platter. Serve immediately.

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

ROMAINE, ARUGULA, AND AVOCADO SALAD

Steps:

• In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

ROMAINE SALAD WITH AVOCADO AND ORANGES

Steps:

• With a paring knife remove the skin and pith from the oranges.
• Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
• Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
• Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.

ARUGULA AND ROMAINE SALAD WITH RED GRAPES

Steps:

• Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
• Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
• Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
• Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

TUNA, AVOCADO, AND ROMAINE SALAD

Steps:

• In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
• In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
• Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
• Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
• After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
• On individual salad plates, divide the greens.
• Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
• Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
• Serve the remaining salad dressing on the side.