Summer Avocado Salad Food
SUMMER AVOCADO SALAD
Garden-fresh veggies and a sprinkling of feta cheese make this cucumber, tomato and avocado salad a healthy summer standout! -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 8 ingredients; cover and refrigerate 15-20 minutes. Add avocado; toss gently. Sprinkle with feta. Serve immediately.
Nutrition Facts : Calories 186 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER AVOCADO SALAD
Bursting with flavor, nutrition, and fresh veggies, this avocado salad is summer in a bowl.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 4 to 6
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 254, Fat 22 g, Carbohydrate 16 g, Protein 3 g, SaturatedFat 2 g, Sugar 5 g, Fiber 7 g, Sodium 399 mg, Cholesterol 0 mg
SUMMER CITRUS AND AVOCADO PANZANELLA SALAD
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F.
- For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
- For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
- For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
- Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!
AVOCADO SUMMER SALAD
Make and share this Avocado Summer Salad recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place lettuce on on plate. Top with sliced tomatoes. (about three per serving).
- Sprinkle vinegar. May not need all, just eyeball it.
- Top with salsa.
- Place avocado in fan shape atop salad and tomato mixture.
- Sprinkle red onion on top.
- Salt and pepper to taste.
Nutrition Facts : Calories 169.8, Fat 13.6, SaturatedFat 1.9, Sodium 209.4, Carbohydrate 13.1, Fiber 7.6, Sugar 3.2, Protein 3
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