GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING
Steps:
- Preheat a grill to medium-high.
- Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.
- Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.
- Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.
ROASTED BUTTERNUT SQUASH SALAD AND KALE SUMMER ROLLS WITH FETA CHEESE AND AVOCADO GREEN GODDESS DRESSING
Provided by Brad Farmerie
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
- For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
- For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
- To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
- Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
- Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.
GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD
Steps:
- Heat the grill to high.
- Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
- Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.
HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING
Steps:
- Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.
LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO
Provided by Patricia Wells
Categories Salad Quick & Easy Yogurt Dinner Lunch Apple Seafood Lobster Avocado Green Bean Spring Summer Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Prepare a large bowl of ice water.
- 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
- 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
GREEN SALAD WITH AVOCADO
A simple, fresh-tasting salad to serve as part of a summery buffet
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Squeeze 1 tbsp lemon juice into a jam jar with a pinch of salt. Pour in 4 tbsp olive oil, add a small bunch finely chopped chives, put on the lid, then shake well. To serve, toss with 200g bag mixed salad leaves and 2 sliced ripe avocados.
SPICY GREEN TOMATO-AVOCADO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the tomatoes in a bowl and sprinkle with 1 teaspoon salt; let sit 30 minutes.
- Meanwhile, whisk the lime juice, mustard, honey, jalapeno, thyme, 1/2 teaspoon salt, and pepper to taste in a large bowl. Gradually pour in the olive oil, whisking constantly until emulsified.
- When ready to serve, halve the avocados, remove the pits, peel and thinly slice. Add to the bowl with the dressing, then add the lettuce and tomatoes. Gently toss to coat. Season with salt and pepper.
REALLY GREEN SALAD WITH AVOCADO LEMON DRESSING
This is what I eat everyday for lunch. I just use what I have on hand. Feel free to change around the ingredients to please your tastes. Sometimes I even grate some beet into the mix!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 1 large serving
Number Of Ingredients 19
Steps:
- In a large bowl, place the lettuces, parsley, cilantro, sprouts, cucumber, tomatoes, bell peppers, snow peas, garlic, scallions and mint.
- In a small bowl, mash avocado well.
- Add juice from lemon, honey and avocado.
- Add oil to taste and mix thoroughly.
- Salt to taste if desired(I don't use it).
- Pour dressing over salad and enjoy!
Nutrition Facts : Calories 980.4, Fat 87.9, SaturatedFat 12.3, Sodium 71.3, Carbohydrate 50.3, Fiber 13.7, Sugar 24.9, Protein 10.1
AVOCADO GREEN SALAD
Make and share this Avocado Green Salad recipe from Food.com.
Provided by katia
Categories Mexican
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a big bowl cut the letuce in pieces by hand.
- Add the rest of the ingredients and mix them carefully!
VEGAN HEART OF PALM AND AVOCADO SALAD WITH LIME, GREEN ONION, AND CILANTRO
Steps:
- Drain the hearts of palm into a colander placed in the sink, and let them drain well while you cut the avocado. Dice avocado and toss with the 2 tablespoons of lime juice. (Just use the bowl you're making the salad in. Cut the hearts of palm into slices about 1/2 inch thick, breaking it apart into rings or cutting the larger slices in half if they don't break apart. Chop cilantro and thinly slice green onion. Add the sliced hearts of palm, chopped cilantro, and sliced green onion to the avocado and stir gently to combine. Add the final tablespoon of lime juice (or a bit more if desired) and season the salad well with sea salt. Serve immediately. This would probably keep in the fridge for at least one day, but you probably won't have any left!
LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO RECIPE | EPICURIOUS.COM
I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde's Le Comptoir in Paris's 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
- In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
- WINE SUGGESTION: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey.
- From Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells, (C) 2011 William Morrow
GREEN SALAD WITH SPINACH, ARTICHOKES AND AVOCADO
Also has Boston lettuce and a lemon, garlic, oregano dressing...from my files but not sure of the source. There is a 30 minute marination. This is a no-cook reicpe.
Provided by Oolala
Categories Salad Dressings
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry all the greens and place in a bowl.
- Combine all dressing ingredients in a bowl t(hat will fit the avocado slices and artichokes) and mix with a whisk to emulsify.
- Toss the avocado and artichoke hearts in the dressing to coat, adjust seasoning if needed, and leave to marinate for about 30 minutes.
- To serve, add the avocado, artichokes and dressing to the lettuce and spinach leaves and lightly toss.
- Serve at once.
Nutrition Facts : Calories 636.3, Fat 54.4, SaturatedFat 7.7, Sodium 248.6, Carbohydrate 37.3, Fiber 21.3, Sugar 2.2, Protein 12
AVOCADO AND GRILLED CORN SALAD WITH GREEN GODDESS DRESSING
Number Of Ingredients 0
Steps:
- Preheat a grill to medium-high.Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl.Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth.Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 371
AVOCADO AND WATERCRESS SALAD WITH GREEN BEANS RECIPE - (5/5)
Provided by SippitySup
Number Of Ingredients 11
Steps:
- Prepare an ice water bath; set aside. Halve, peel and pit the avocado, cutting it into 1/2″ chunks. Put the avocado into a serving bowl large enough for the finished salad. Whisk together shallot, lemon juice, salt, pepper and olive oil until well emulsified and creamy. Pour the mixture over the avocado and toss them until well coated so they do not discolor. Bring a pot of water to a boil, add salt. Blanch the green beans until tender-crisp, 4-5 minutes. Immediately transfer them to the ice-bath to stop cooking. Drain well, and add them to the bowl with the avocado, followed the cucumber slices, watercress, and mint leaves. Gently toss until the salad is evenly dressed. Season with salt and pepper and serve with additional lemon wedges.
CHICKEN, GREEN BEAN & AVOCADO SALAD
Chicken thighs are marinated in Italian dressing and lime juice and then grilled and served in a salad with fresh green beans and chopped avocados.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix dressing and lime juice. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each thigh. Refrigerate 30 min. to marinate.
- Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 10 min. or until beans are crisp-tender; drain. Cool completely.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 min. or until done (165ºF), turning after 8 min. Remove from grill; cut into strips.
- Cut avocado in half. Blend half with remaining dressing mixture in blender until smooth. Chop remaining avocado. Place chicken, beans and remaining vegetables in large bowl. Add dressing mixture; mix lightly. Top with cheese and chopped avocados.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 27 g
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