Best Marinated Tomato Avocado And Blue Cheese Salad Recipes

Marinated Tomato, Avocado and Blue Cheese Salad image

Provided by mommycook

Categories Vegetable

Time 10m

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 8

3 large ripe tomatoes
2 ripe avocados
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 -2 jalapeno pepper, chopped fine
1/2 teaspoon black pepper
1/2 cup crumbled blue cheese

Steps:

Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.

Nutrition Facts : Calories 226.8, Fat 20, SaturatedFat 4.5, Cholesterol 8.4, Sodium 166.7, Carbohydrate 10.5, Fiber 5.7, Sugar 3.1, Protein 4.7

Avocado-Tomato Salad with Bacon and Blue Cheese image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds assorted tomatoes, halved or cut into wedges if large
Kosher salt and freshly ground pepper
4 slices thick-cut bacon
1 avocado
Juice of 1/2 lemon
1 cup blue cheese dressing (see directions)
2 tablespoons chopped fresh chives or scallions
Crumbled blue cheese, for topping

Steps:

Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

Chopped Salad With Bleu Cheese and Avocado image

Provided by MarieRynr

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup vegetable oil
1/4 cup vinegar
1 garlic clove, minced
4 teaspoons sugar
1 teaspoon salt
pepper
1 large head romaine lettuce, shredded
1 large tomatoes, chopped
1 medium red onion, chopped
1 large avocado, chopped
3 ounces blue cheese, crumbled
6 slices bacon, crisp-fried, crumbled

Steps:

Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
Drizzle with the vinaigrette and toss just before serving.

Avocado-Tomato Salad with Bacon and Blue Cheese image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 8

2 1/2 pound(s) assorted tomatoes, halved or cut into wedges, if large
- kosher salt and freshly ground black pepper
4 slice(s) thick cut bacon, cooked
1 - avocado
- juice of 1/2 lemon
1 cup(s) blue cheese dressing
2 tablespoon(s) fresh chives or scallions
- crumbled blue cheese for topping

Steps:

Place the tomatoes in a large bowl and sprinkle with 1/2 tsp. salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a plate lined with paper towels and let cool slightly; then crumble into bite-size pieces.
Pit and peel the avocado; cut into 1/2 inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.