Best Avocado Lettuce Salad Recipes

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Steps:

• Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
• In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Steps:

• Make dressing:
• Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
• Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.

BUTTER-LETTUCE SALAD WITH AVOCADO-BUTTERMILK DRESSING

Steps:

• Combine avocado, garlic, dill, lemon juice, buttermilk, and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper. (If dressing is too thick, add more water, a tablespoon at a time.)
• Toss together lettuce, cucumber, bacon, and radishes in a large bowl; season with salt and pepper. Drizzle with 1/4 cup dressing. Serve remaining dressing on the side, or refrigerate in an airtight container up to 2 days.

AVOCADO, LETTUCE AND WALNUT SALAD WITH HONEY DRESSING

Steps:

• Chop lettuce into not big pieces.
• Chop onion into very small pieces.
• Combine onion with vinegar, salt, ground black pepper, and honey.
• Add vegetable oil, stir thoroughly.
• Peel 2 avocados and cut into thin pieces, baste with lemon juice.
• Put lettuce into a salad bowl, then put avocado.
• Pour the honey dressing.
• Sprinkle with walnuts.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

CURLY LEAF LETTUCE, AVOCADO AND BACON SALAD

Steps:

• In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
• Add the olive oil in a slow, steady stream, whisking constantly.
• Chop or coarsely grate the egg and add it to the dressing.
• Refrigerate, covered, until needed.
• Combine the lettuces in a large serving bowl.
• Add the avocado, bacon and green onion.
• Pour the dressing over the salad and toss to combine well.
• Serve immediately.

RED-LEAF LETTUCE SALAD WITH GRILLED CORN, PEACHES, AVOCADO AND WALNUTS RECIPE - (4/5)

Steps:

• Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

TUNA, AVOCADO & PEA SALAD IN BABY GEM LETTUCE WRAPS

Steps:

• Combine all the ingredients except the lettuce in a bowl, season, then chill until ready to eat. Spoon the tuna mix on top of the lettuce leaves, wrap up and enjoy.

AVOCADO LETTUCE SALAD

Steps:

• 1. Cook bacon in skillet over medium heat til crisp. Transfer bacon to paper towel lined plate.
• 2. Mash avocados in large bowl til smooth. Add mayonnaise, lime juice and lemon juice. Season to taste with salt and pepper.
• 3. Stir lettuce, tomatoes, scallions, cilantro, jalapenos and bacon into avocado mixture til mixed. Makes 8 cups

BIBB LETTUCE, AVOCADO, AND DRIED CRANBERRY SALAD

Steps:

• Whisk oil, vinegar, orange juice, and mustard in small bowl to blend. Season dressing with salt and pepper.
• Place 3 lettuce leaves on each of 4 plates. Arrange sliced avocados and cranberries atop lettuce. Using vegetable peeler, shave cheese and sprinkle atop each salad. Drizzle salads with dressing.

BUTTER LETTUCE SALAD WITH AVOCADO RANCH DRESSING

Steps:

• For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
• Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD IN LETTUCE CUP

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
• Add the avocado and drizzle with vinegar.
• Season with salt and pepper.
• Carefully mix, taking care not to break up the avocadoes.
• To serve, spoon the salad into the butter lettuce cups.

AVOCADO SALAD LETTUCE WRAPS

Steps:

• In a medium sized bowl, mash the avocado.
• Add the remaining ingredients and stir until well mixed.
• Spread 2-3 tablespoons of the mixture onto lettuce leaves and wrap. I like to use butter lettuce or red leaf lettuce.
• Enjoy!

AVOCADO-BUTTER LETTUCE SALAD

Steps:

• Combine first 5 ingredients in a large bowl, let stand 10 minutes. Add lettuce and avocado, toss gently.

ARUGULA,LETTUCE, AVOCADO SALAD WITH SHALLOT

Steps:

• blend first 7 ingredients in vitamix to make dressing
• Toss with all other ingredients

BOSTON LETTUCE SALAD WITH AVOCADO DRESSING (ENSALADA CON ADEREZO DE AGUACATE)

Steps:

• Serves: 6
• Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
• Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.
• For the SPICED UP PUMPKIN SEEDS (Pepitas)
• Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
• Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.

LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD

Steps:

• Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.
• Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.