CUCUMBER TOMATO AVOCADO SALAD
Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 9
Steps:
- Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
- Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.
Nutrition Facts : Calories 261 kcal, Carbohydrate 17 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 596 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
MAUREEN'S AVOCADO TABBOULEH
Remarkably flavorful tabbouleh recipe with creamy diced avocado! This is a delicious spin on traditional tabbouleh, a classic Lebanese parsley salad. Feel free to soak the bulgur up to a day in advance. You can also prep your parsley in advance by rinsing it and drying it (see step 2). Recipe yields 8 small side servings or lettuce cups.
Provided by Cookie and Kate
Categories Salad
Time 50m
Number Of Ingredients 12
Steps:
- Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water (I used a fine-mesh colander to catch the bulgur when I poured off the water). Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.
- While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture. Or, you can wrap the damp parsley in clean kitchen towels and gently squeeze out excess water, repeating as necessary. The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be.
- Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef's knife until it's finely chopped.
- In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Stir in the olive oil, 2 tablespoons lemon juice, salt, garlic powder and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
- Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.
Nutrition Facts : Calories 115 calories, Sugar 2.1 g, Sodium 87.2 mg, Fat 8.4 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 10.2 g, Fiber 3.5 g, Protein 1.8 g, Cholesterol 0 mg
TOMATO, AVOCADO, AND RED ONION SALAD WITH HERB VINAIGRETTE
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place vinegar in a small bowl. Gradually whisk in the oil in a thin stream. Stir in the chives, parsley, salt, and pepper.
- Arrange the tomatoes, onion, and avocado in an overlapping pattern on serving plate. Pour dressing on top.
TOMATO, CUCUMBER, AND AVOCADO WITH LEMON VINAIGRETTE
Categories Salad Tomato Vegetable Vegetarian Quick & Easy Salad Dressing Avocado Cucumber Summer Gourmet
Yield Serves 12
Number Of Ingredients 7
Steps:
- In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified.
- Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.
AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE
Steps:
- Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
- Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
DICED AVOCADO-TOMATO SALAD WITH PARSLEY-LEMON VINAIGRETTE
Make and share this Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette recipe from Food.com.
Provided by IOjaw
Categories Fruit
Time 1h9m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
- Place in refrigerator for at least 1 hour.
- When ready to serve, combine tomato, avocado, and olives.
- Pour on vinaigrette, lightly toss, and place in serving dishes.
- Garnish with parsley sprigs.
Nutrition Facts : Calories 259.5, Fat 25.1, SaturatedFat 3.5, Sodium 155.3, Carbohydrate 10.2, Fiber 6, Sugar 2.2, Protein 2.2
LEMON VINAIGRETTE
Came from Ina Garten from the FoodNetwork. She makes it with a grapefruit and avocado salad. I choose to make it with a regular salad and thought it was wonderful! Hope you feel the same!
Provided by Chef Vane V
Categories Salad Dressings
Time 5m
Yield 1 bag of lettuce, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
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