Best Avocado Salad Cuban Style Recipes

Avocado Salad Cuban Style image

Provided by Lynn Clay

Time 20m

Number Of Ingredients 10

2 ripe avocados, sliced thinly
1 c cherry tomatoes, sliced in half
1/2 large sweet red onion, sliced into rings
2 Tbsp cilantro, fresh
sea salt
DRESSING
1/4 c olive oil, extra virgin
juice of 3 limes (about 1/4 cup)
1/2 pkg sazon goya
salt and pepper, to taste

Steps:

1. Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.
2. For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.
3. Arrange red onions and tomatoes on a plate, top with sliced avocados.
4. Salt the avocados.
5. Pour dressing over everything.
6. Top with fresh cilantro.

Cuban-Style Orange Citrus Avocado Toast Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 large avocado, halved, pitted, scooped and quartered
1/3 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette
4 cups mixed baby greens
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced
Kosher salt
1 small orange, cut into 8 wedges

Steps:

Preheat the oven to 350 degrees F.
Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.