Sunburst Avocado Salad Food

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LOUISIANA SUNBURST SALAD



Louisiana Sunburst Salad image

A delightfully flavorful salad that give you a twist on taste with cinnamon and tabasco sauce. It's a tweaked recipe from Chef Robert Bruce at the Palace Café on Canal Street in New Orleans. If you don't have raspberry vinegar, you can soak a raspberry teabag in the required amount of regular vinegar overnight. I used Celestial Seasons Raspberry Zinger. Works great!

Provided by trishaj

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

11 ounces mesclun (mixed baby lettuces, like mâche, frisée, radicchio, baby spinach, etc.)
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
salt & freshly ground black pepper
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes Tabasco sauce (can add a couple of more if your daring!)

Steps:

  • Soak the cranberries overnight in the port.
  • (If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
  • In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper.
  • Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

AVOCADO SALAD



Avocado salad image

Try serving this superhealthy salad with crisp za'atar bread for a Middle Eastern feast

Provided by Maria Elia

Categories     Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 12

4 Cos lettuce leaves, chopped
6 cherry tomatoes , halved
2 radishes , finely sliced
2 spring onions , finely sliced
50g cucumber , cut into small cubes
25g flat-leaf parsley leaves, chopped
25g mint leaves, coarsely chopped
1 avocado , chopped into chunky pieces
½ tbsp sumac (a crushed red, lemony berry; find it in Middle Eastern and Indian markets and online)
½ garlic clove , crushed
1 tbsp lemon juice
2 tbsp olive oil

Steps:

  • For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
  • Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').

Nutrition Facts : Calories 262 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.44 milligram of sodium

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