Best Avocado And Roasted Pepper Salad Recipes

ROASTED RED PEPPER CHICKEN AND AVOCADO SALAD

Roasted Red Pepper Chicken and Avocado Salad image

No need to roast the red peppers for this refreshing chicken and avocado salad-that flavor comes with the dressing!

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 9

Ingredients

1 medium ripe avocado, peeled, pitted and sliced
1 tsp. lemon juice
1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 cups shredded cooked chicken
1 medium tomato, cut into wedges
1 small cucumber, sliced
1/4 of a medium Vidalia or Walla Walla onion, chopped
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 cup croutons

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.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g

AVOCADO AND ROASTED PEPPER SALAD

AVOCADO AND ROASTED PEPPER SALAD image

Categories Salad Vegetable

Yield 8 - 12 servings

Number Of Ingredients 17

Ingredients

Roasted Red Pepper Salad:
1 can 10 reoasted red peppers, drained and julienned
2 red onions, thinly sliced
1 bunch cilantro, chopped
13 cup sherry vinegar
1 tablespoons lemon juice
1 1/2 teaspoon cayenne
Salt and pepper to taste
1 cup extra virgin olive oil
Dijon Vinaigrette:
7 shallots
1/2 cup Dijon mustard
1 1/3 sherry vinegar
3 cups blended olive oil
1/2 ripe avocado
1/2 cup bias-cut hearts of palm
1 teaspoon chopped chives

Steps:

For the Roasted Red Pepper Salad: Mix the above ingredients in a large bowl and season to taste. Chill and reserve. For the Dijon Vinaigrette: Puree in a blender the shallots, Dijon, sherry vinegar, and blended oil. Correct the seasoning and reserve. Assembly: 1. Remove the pit from the avocado. Scoop out the fruit with a spoon and cut thin slices through 3/4 of it. The slices should still be attached at one end so that you can fan them. 2. Place the vinaigrette in the center of a large rectangular plate. 3. Carefully fan out the avocado and place it at 9:00. 4. In the center, place a mound of red pepper salad. 5. To the right of the peppers, place the hearts of palm. 6. Garnish the plate with chopped chives, maldon salt, and extra virgin olive oil.