Best Avocado Fruit Salad Recipes

CRAB & AVOCADO SALAD WITH FRUIT SALSA

Steps:

• Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
• When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

TROPICAL AVOCADO FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• Combine avocado, mango, pineapple and coconut in medium bowl.
• In a small bowl, stir together yogurt, lime juice and zest and honey. Pour over fruit mixture and mix gently. Serve immediately.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE

Steps:

• Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
• Whisk together the vinaigrette ingredients until well combined.
• Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.

AVOCADO FRUIT SALAD

Steps:

• For dressing, mix yogurt, honey, lemon zest and 1 teaspoon lemon juice. Toss avocados with remaining lemon juice., In a large bowl, combine remaining ingredients; gently stir in avocados. Serve with dressing.

SUMMER FRUIT, SHRIMP, AND AVOCADO SALAD

Steps:

• Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
• Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
• Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

AVOCADO, STAR FRUIT (CARAMBOLA) AND WILTED SPINACH SALAD

Steps:

• In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds.
• Add onions and cook, stirring, until soft, about 2 minutes.
• Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing.
• Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.

AVOCADO AND FRUIT SALAD

Steps:

• Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated.

FRUIT SALAD WITH AVOCADO

Steps:

• Combine avocado cubes with pink grapefruit segments, blackberries, and walnuts in a bowl. Spoon plain yogurt or fromage blanc on top, and drizzle with honey.

SPINACH FRUIT & AVOCADO SALAD

Steps:

• Dressing: In a blender combine all ingredients, except poppy seeds. Blend 1 minute. Add poppy seeds to dressing (optional-blend a few more seconds). Refrigerate.
• Salad: Clean spinach & tear. Just before serving slice fruits and add with salad dressing.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
• Serves 4.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE

Steps:

• Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

AVOCADO FRUIT SALAD

Steps:

• Gently toss together the first 4 ingredients.
• Drizzle honey and lemon (or lime) juice over salad. Toss gently to coat.
• Line a serving plate with the lettuce leaves(optional).
• Sprinkle with the pecans.
• Serve.

AVOCADO-FRUIT SALAD

Steps:

• In a small saucepan, stir together dates, raisins and boiling water cover and set aside. In a large bowl, gently toss avocados, bananas, apples and lime juice. Add celery and drained dates and raisins toss again. Serve in individual fruit bowls with Sweet-Sour Poppy Seed Dressing drizzled over the top. Garnish with almonds.

AVOCADO FRUIT SALAD

Steps:

• Peel the avocados and cut them in half lengthwise. Slice the halves lengthwise into narrow wedges, then put the wedges back together to form avocado cups. Fill a salad bowl with mixed greens and arrange the avocado cups in a ring around the edge of the bowl. Fill each cup with one kind of cut fruit and arrange the remaining cut fruit in the center of the bowl. Garnish the salad with whole cherries. When the salad is tossed, the avocado cups will fall apart. Serve with hot spice, classic French, or sour cream dressing. __FRUIT DIP SALAD DRESSING: Here's a great but simple sauce for dipping the fruit. Blend well and chill before serving. Serve in individual ramekins: