Best Spicy Avocado And Lime Vinaigrette Recipes

Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette image

Provided by Epi Curious

Categories Mango

Time 1h32m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person)
1/2 cup plus 2 tablespoons grapeseed oil
3 garlic cloves, peeled and finely chopped
2 tablespoons smoked paprika
1/4 teaspoon plus a pinch cayenne pepper
1 teaspoon heaping orange zest, finely grated
1 tablespoon coarsely cracked black pepper
1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
1/4 cup extra virgin olive oil
freshly ground white pepper, to tate
1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1 mango, peeled, seeded and cut into 1/2-inch dice
1 avocado, peeled, pitted and cut into 1/2-inch dice
4 cups lettuce (recommended red oak or lolla rossa)

Steps:

Put the shrimp in a bowl.
Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

Nutrition Facts : Calories 686.6, Fat 51.8, SaturatedFat 6.2, Cholesterol 259.2, Sodium 858.5, Carbohydrate 21.8, Fiber 6.8, Sugar 9.3, Protein 37.4

Spicy Avocado and Lime Vinaigrette image

Provided by BunnyMalcovich

Time 39m

Yield 6

Number Of Ingredients 4

1 avocado - peeled, pitted, and cubed
2 tablespoons key lime juice
1 dash hot pepper sauce
3 tablespoons seasoned rice vinegar

Steps:

Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g

Avocado and Grapefruit Salad with Spicy Lime Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 8

4 ripe avocados
1/2 cup freshly squeezed lime juice (about 3 limes)
4 ruby-red grapefruits
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
3 heads red-leaf lettuce (2 pounds)

Steps:

Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.
Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.
Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.
Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.
Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.

Nutrition Facts : Calories 220 g, Fat 18 g, Fiber 6 g, Protein 2 g