Best Avocado Salad With Ginger Dressing Recipes

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AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING



Avocado and Orange Salad with Honey and Ginger Dressing image

I just love how the silky texture of the diced avocado plays off the orange segments in this refreshing salad. Shop for your avocados a couple of days in advance of making this salad; it seems you can never find a ripe avocado at the store on the same day you need one!

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 oranges, preferably seedless
1 tablespoon finely chopped fresh ginger
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
2 medium shallots, finely chopped
1 to 2 tablespoons extra-virgin olive oil
2 avocados
1 tablespoon chopped fresh mint leaves, plus whole leaves for garnish
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
4 whole leaves Boston lettuce, washed and dried well
4 while leaves red leaf lettuce, washed and dried well
Sliced pickled ginger, optional

Steps:

  • Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
  • Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
  • In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
  • Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
  • When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING



Grapefruit and Avocado Salad with Ginger-Cassis Dressing image

Categories     Salad     Citrus     Fruit     Ginger     Leafy Green     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Grapefruit     Avocado     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits
1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
  • Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.

AVOCADO SALAD WITH GINGER DRESSING



Avocado Salad With Ginger Dressing image

Make and share this Avocado Salad With Ginger Dressing recipe from Food.com.

Provided by Rhiannon and Matt

Categories     Vegetable

Time 13m

Yield 6 serving(s)

Number Of Ingredients 10

150 g sugar snap peas, trimmed
2 avocados, halved, stones removed, peeled, sliced
100 g mixed greens
1 1/2 tablespoons mirin
1 1/2 tablespoons japanese rice vinegar
1 cm piece gingerroot, peeled, finely grated
1 teaspoon caster sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted

Steps:

  • Ginger Dressing:
  • Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
  • Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
  • Drain and refresh under cold water. Pat dry with paper towel.
  • Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

Nutrition Facts : Calories 155.6, Fat 13.6, SaturatedFat 2, Sodium 28.2, Carbohydrate 9, Fiber 5.5, Sugar 1.6, Protein 2.1

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