Best Orange Chayote Ham And Avocado Salad Recipes

CHAYOTE SALAD RECIPE

Steps:

• Cook bacon* and cut into bite sized pieces.
• Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
• Combine dressing ingredients and set aside.
• Dice chayote into bite sized pieces, shred cheese.
• Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
• Serve immediately or refrigerate until ready to serve.
• Enjoy! :)

HEALTHY HAM AND AVOCADO-TOAST SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
• Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates.
• Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper.

CHAYOTE AND AVOCADO SALAD

Steps:

• Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

AVOCADO-TOAST BREAKFAST SALAD

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 is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
• Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
• Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.

HAM AND AVOCADO SCRAMBLE

Steps:

• In a large bowl, whisk the eggs, milk, garlic powder and pepper; stir in ham. In a large skillet, melt butter over medium-high heat. Add egg mixture; cook and stir until almost set. Stir in avocado and cheese. Cook and stir until completely set.