Best Escarole Avocado And Radish Salad Recipes

AVOCADO RADISH SALAD WITH LIME DRESSING

Avocado Radish Salad with Lime Dressing image

Categories Salad Citrus Leafy Green Vegetarian Quick & Easy Avocado Radish Gourmet

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 teaspoons fresh lime juice, or to taste
1 1/2 tablespoons extra-virgin olive oil
1 firm-ripe avocado (preferably California), peeled and cut into 1/2-inch cubes
3 cups shredded romaine, washed well and spun dry
3 radishes, chopped fine

Steps:

In a bowl whisk together lime juice, oil, and salt and pepper to taste. Add avocado and toss gently with a rubber spatula to coat.
Divide romaine between 2 salad plates, making a nest on each, and put avocado mixture in centers. Sprinkle salads with radishes.

TOMATO, AVOCADO AND ESCAROLE SALAD

Tomato, Avocado and Escarole Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

One 8-ounce container cherry tomatoes, halved
1/2 cup pitted castelvetrano olives, quartered
1/4 cup fresh mint leaves, chopped
1/2 teaspoon kosher salt
1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 avocado, chilled and diced
1/2 cup toasted pine nuts

Steps:

In a large bowl combine the tomatoes, olives, mint and salt. Add the escarole, oil and vinegar and toss gently to coat. Sprinkle in the avocado and the pine nuts, then serve.

FENNEL, ESCAROLE, AND RADISH SALAD

Fennel, Escarole, and Radish Salad image

This salad is bursting with flavor, thanks to fennel.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper

Steps:

Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

TOMATO, AVOCADO AND ESCAROLE SALAD

Tomato, Avocado and Escarole Salad image

"This light salad is perfect for a day out in the sun."

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 ounces cherry tomatoes, halved
1/2 cup Castelvetrano olives, quartered
1/4 cup fresh mint, chopped
Kosher salt
1 large head escarole, dark green leaves removed, chopped (about 7 cups)
1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 avocado, chilled and diced
1/2 cup pine nuts, toasted

Steps:

Combine the tomatoes, olives, mint and 1/2 teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

ESCAROLE AND RADICCHIO SALAD

Escarole and Radicchio Salad image

Can be prepared in 45 minutes or less.

Yield Serves 8

Number Of Ingredients 5

Ingredients

8 cups bite-size pieces of escarole, rinsed and spun dry
2 cups bite-size pieces of radicchio, rinsed and spun dry
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon aniseed
1/4 cup olive oil (preferably extra-virgin)

Steps:

In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

ESCAROLE, AVOCADO, AND RADISH SALAD

Escarole, Avocado, and Radish Salad image

A surprising combination of textures, flavors, and colors, this recipe provides a perfect start to virtually any meal. Do not slice the avocado until you are ready to serve the salad; doing so may cause the avocado to brown.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon lemon juice
1 to 2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 head escarole, well washed, spun dry, and torn into 1-inch pieces
2 avocados, peeled and sliced lengthwise, for garnish
6 radishes, very thinly sliced, for garnish

Steps:

In a large bowl, combine lemon juice, oil, and salt and pepper. Add escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.